Manchego Quince Paste Napoleons
Serves: 3
Estell Schumm
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
50
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Square off curved side of cheese wedge with a knife so it fits slicer, then slice cheese into generous 1/8-inch-thick rectangles (about 8)
2
Arrange in 1 layer on a sheet of parchment or wax paper
3
Cut quince paste into 1/16-inch-thick rectangular slices with slicer or a knife and put on top of Manchego slices, piecing quince-paste slices together to cover cheese evenly
4
Make "napoleons" by stacking 2 cheese/paste layers together
5
Press almonds decoratively into quince paste on top
6
Cut stacks into serving pieces (about 1 1/2- by 1/2-inch rectangles or 1-inch squares), trimming edges
7
Square off curved side of cheese wedge with a knife so it fits slicer, then slice cheese into generous 1/8-inch-thick rectangles (about 8)
8
Arrange in 1 layer on a sheet of parchment or wax paper
9
Cut quince paste into 1/16-inch-thick rectangular slices with slicer or a knife and put on top of Manchego slices, piecing quince-paste slices together to cover cheese evenly
10
Make "napoleons" by stacking 2 cheese/paste layers together
11
Press almonds decoratively into quince paste on top
12
Cut stacks into serving pieces (about 1 1/2- by 1/2-inch rectangles or 1-inch squares), trimming edges