PHYLLO ENVELOPES WITH PEARS, GOAT’S CHEESE AND TOASTED ALMONDS

Sometimes I wish I had the time (or maybe it’s the mind) to make nice and planned blog posts like some food bloggers do, texts that have had work and thoughts put into them but I never manage to do that. Probably because I get totally entangled in what I write if I do that and I take it too seriously. I have been asked to write a rather big article on my food photography for the next issue of the new American photo magazine National Photographer and there is such a difference between my writing in that type of context and here; I really analyse what I am actually saying, trying to strip down the text to the essentials but still make it easy to read. Here, on the other hand, I feel more like a James Joyce disciple, the stream of consciousness is an on-going process, and it just struck me that I probably is more influenced by Kerouac’s spontanoues prose writing than I ever imagined. Lucky I’m never going to write a novel, that’s all I can say, I think this is more my dimension, this and more academic writing where I can keep my mind in reins.

The phyllo pastry trip goes on, this time I have made a starter or maybe it’s a dessert-what do you think?

PHYLLO ENVELOPES WITH PEARS, GOAT’S CHEESE AND TOASTED ALMONDS
4-6 envelopes

4 sheets of phyllo pastry
2 pears. mature ones
soft goat’s cheese, mature and a bit runny if possible
almonds
(eggwhite)

- Toast the almonds in the oven until dark brown. But not burnt. Grind them finely in a mixer or a spice grinder.
- Core the pears and slice the pears finely.
- Cut the phyllo pastry into squares, 12-15 cms/4,7-5,9 in, and put a slice of pear in the middle of each. Next you put some cheese on that and then sprinkle the ground almond over it. Repeat this for 3 more times and then fold the phyllo pastry into a small envelope. Fix each fold with a little eggwhite if needed.
- Bake in a pre-heated oven (175°C/350°F) for 8-10 minutes but you better check often!

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