Brick Pastry and Lemon Parmesan Skeins

By corlear

Ingredients

• For the brick pastry skeins:
• 2 rectangular sheets of cold-counter pastry (71/2 x 12")
• 13/4 oz Reggiano parmesan, grated
• 1/8 cup virgin olive oil
• For the lemon marmalade:
• 1/2 lemon, peeled
• 1/2 lemon, not peeled
• sugar
• To finish:
• lemon rind

Details

Servings 10

Preparation

Step 1

For the brick pastry skeins:
1. Using the tagliatelli cutter accessory, pass the sheets of cold-counter pastry through a pasta making machine.
2. Mix the oil and parmesan together in a metal bowl and then shape into small skeins, each weighing approx. 1/8 oz.
3. Place in the flexipan and knead in such a way that the dough becomes as fluffy as possible.
4. Bake at 275ºF using two baking trays, with the bottom one turned upside down, for 5 or 6 minutes to dry the dough.
5. Remove from the mould and bake on a baking tray at 325ºF for 3 or 4 minutes until they are golden brown.

For the lemon marmalade:
1. Dice the lemon into small, even cubes, measuring 1/10" x 1/10".
2. Weigh all of the lemon and add the equivalent of 60% of its weight in sugar.
3. Stir and simmer for around 5 minutes. Leave to cool and place in an icing bag.

Final Steps & Preparation:
1. Place a drop of marmalade and a little lemon rind on the skeins.
2. Serve in a suitable bowl.