Summary

Ingredients

• 4 dough sheets (brick dough sheets)
• Butter, liquid
• 1 pear (s) (e.g. Williams)
• 60 g Goronzola
• 1 chicory
• 1 handful cashew nuts, hot
• cinnamon
• Ras el Hanout

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Instructions

1. Core and quarter the Williams pear. Chop the chicory (without the stalk). Cut the Gorgonzola into cubes.
2. Spread out the pastry bases and brush with melted butter.
3. Place a quarter of each of the pear, chicory strips, cheese and cashew nuts in the lower third. Sprinkle the pear with cinnamon, add a little Ras el Hanout to everything.
4. Roll in a little from the bottom, then fold in the sides and roll up further. Place on the seam side on a baking sheet lined with baking paper.
5. Bake in a preheated oven at 200 ° C top / bottom heat for about 10 minutes until they are golden yellow.