Gorgonzola Doughnuts

Peel the pear, cut in half, remove the core and cut the fruit halves into small cubes. Immediately sprinkle with a little juice of a lemon to prevent them from discoloring.

Melt the butter in a coated frying pan. Steam the pear cubes in it for about 2 minutes until soft. Cool down.

Mix the gorgonzola with a ladle until hearty. Chop the parsley leaves and add to the cheese form. Stir in the pear cubes precisely. Season the quantity with pepper.

Cut out rondelles from the puff pastry using a round 8 cm ø pastry cutter. Brush the edges of the pastry with the egg white. Spread a small amount of cheese and pears evenly on one half of the dough. Fold the other half over and press the edges well together with a fork. Place the doughnuts on a baking sheet lined with parchment paper and let cool for at least 15 minutes.

Mix egg yolk and cream and brush the doughnuts with it.

Sprinkle with poppy seeds and/or parsley to taste. Meanwhile, bake the gorgonzola fritters in the oven heated to 220 degrees on the second rack from the bottom for about 15 minutes until golden. Bring to the table hot.

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