Cottage cheese with honey and roasted Calanda peaches Crema de requesón y miel con melocotón de Calanda asado


Ingredients for 4 people:

 - 350 g. buttery puff pastry. 

 - 200 g. cottage cheese.

 - 100 g. of meringue . 

 - 100 g. of cream 

 - 3 soup spoons of honey.

 - 7 peaches from Calanda.



Roasted Calanda peaches

Cottage cheese with Calanda peaches.



Beat the cottage cheese together with the honey, when its thoroughly mixed, add the meringue and the whipped cream. Leave it to stand in the fridge for approximately 2 hours.

Meanwhile place the sheet of puff pastry on a baking tray, with 4 of the peaches on top, peeled, pitted and cut into slices with a little butter and sugar.

Next, fill the puff pastry with the creamy mix we left in the fridge, being careful not to break the pastry. Place the filled pastry on a large plate.

To make the sauce, cook the other 3 peeled and pitted peaches, drain them but keep hold of the water and blend them together with some of the water in which we cooked them and some sugar to make a thin smooth syrup. Sprinkle the syrup over the filled pastry.


If you need any further information please contact us at:

Sabor Artesano

C/ Maestro Rebullida, 20
44640 – Torrecilla de Alcañiz
Teruel      España
Telf: 34 978 85 24 15
Fax:  978 85 27 00