Delicately Wrapped. Perfectly Paired.

Cheese and Chardonnay – yes please! This recipe is a spot-on, gorgeous pairing with our Freedom Hill Vineyard Chardonnay. The acid in the wine is perfectly balanced with the cheese, and the apricot and ginger give a little lift and kick that makes your palate rejoice. 

We have two versions of this recipe – the filo puffs or a filo torte. Either version of this recipe will result in a delicious and elegant hors d’oeuvre to share at upcoming dinners and holiday gatherings. 

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Recipe

INGREDIENTS

  • 4-5 Full sheets of filo dough
  • 6 oz. Butter (melted)
  • 6 oz. Raclette or Emmental cheese (shredded or sliced)
  • Pinch of sea salt
  • 4 oz. Apricot jam
  • 1 oz. Ginger (fresh) minced
  • 1 oz. Eola Farms honey (Or a local clover honey)
  • 1 tsp. Fennel pollen (to finish)

TOOLS

  • 12 cup cupcake pan
  • Pastry brush

INSTRUCTIONS

Position a rack in the lower third of the oven and preheat to 400°. Line two baking sheets with parchment. 

In a medium-sized sauce pan, combine the water, milk, butter, and salt and bring to a boil. Add the flour and stir with a spatula until a thick dough forms. 

Turn the dough out into a medium-sized mixing bowl. Allow it to cool for a few minutes, then beat in the eggs, one at a time, until they are fully incorporated. Stir in the Gruyère, pepper, and nutmeg. Transfer the dough into a pastry bag, then pipe the gougères (around 1 tablespoon each) onto the baking sheets, leaving 1-1/2″ between each puff. Sprinkle with the remaining Gruyère. 

Bake for 17-20 minutes, until the gougères are perfectly puffed and golden brown. Serve with chardonnay and enjoy!