Project C Project C
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Achelse Blauwe cheese, crunchy filo pastry
with a plum compote and champagne

For 4 servings | Cooking time: 20 minutes


Additional kitchen equipment


For the compote
400g pitted plums
+/- 500g plums with pit
50g caster sugar
3 leaves gelatine
1dl champagne

1/2 pack filo pastry sheets
60g clarified butter
1 tablespoon honey

240g Achelse Blauwe blue cheese
a few redvein dock leaves

Additional kitchen equipment

kitchen brush
baking parchment
oven rack


Rinse the plums, cut them in half and – where necessary – remove the pit. Add the plums with the sugar to a saucepan and bring to the boil. Leave to caramelise. Discard the plum peels that have come off the flesh while cooking. Add the champagne and leave to cook for another minute while constantly stirring.


Soak the leaves of gelatine in some cold water, squeeze out any excess water and dissolve in the plum mixture. Take off the heat, pour the preparation into a dish and leave to set in the fridge.


Open the pack of filo pastry sheets on your work surface and put 4 to 6 sheets on top of each other. Cut out squares (6cm by 6cm). Melt the clarified butter, add the honey and combine.


Brush the filo pastry with the sweetened clarified butter using the kitchen brush. Repeat until the pastry has soaked up all the butter. Put the greased pastry on a lined baking tray, put a second piece

of baking parchment on top of the pastry and an oven rack on top of that. This extra weight will stop the pastry from floating around in the oven during baking. Put the tray in the oven and bake for about 10 minutes at 200C until nice and golden.


Spoon some of the plum compote into the plates, portion the Achelse Blauwe blue cheese and divide between the plates as well.


Finish the plates with a piece of crunchy pastry and a few redvein

dock leaves.