Place the pastry on a floured board. Stir the pecan nuts, honey and chopped rosemary in a bowl. Spread this mixture onto the centre of the pastry, place cheese on top. Fold the two opposite sides over the cheese. Trim the remaining two sides to 15 cm from the edge of the cheese, fold sides up onto the cheese, and brush with a beaten egg and press edges to seal. Place seam-side down onto a baking sheet. Decorate with pastry scraps, brush with beating eggs and bake in a pre-heated oven 200ºC for 25 minutes or until golden brown. Let stand for 40 minutes.
serving and consuming
Pairing Oloroso with food
The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC.
This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.
Oloroso fast facts
- Alcoholic content between 17 and 22% vol.
- Sugar < 5 gr. / litre
- Total Acidity (tartaric) 4 - 6 gr. / litre
- Volatile Acidity (acetic) < 0,8 gr. / litre
- High in Gylcerine Content 8 - 10 gr. / litre