Nothing screams holiday party like melty truffle cheese baked with a layer of chestnut cream under a flakey crust!
Ingredients
2 tbsp butter
1 jar peeled chestnuts, roughly chopped
1/4 cup amaro or brandy
2 tbsp maple syrup
1 wheel truffle shuffle or other bloomy rind cheese
1 ball pie dough
1/4 cup heavy cream
Method
Bring the pie dough to room temperature
In a medium frying pan heat the butter until foamy
Add the chopped chestnuts with a pinch of salt and black pepper then toast in the butter until golden brown, about 5 minutes
Add the amaro and cook until evaporated then remove from the heat and add the maple syrup and blend in a food processor until smooth adding a tablespoon of water at a time as needed to blend
Roll the pie dough into a 1/4 inch thick round
Smear the chestnut cream in the center and then place the cheese in the middle
Wrap the pie dough around the cheese and transfer to the freezer to chill for 30 minutes
Heat the oven to 375F
Just before baking brush the crust with the heavy cream and sprinkle with salt and black pepper and cut some steam holes in the top of the dough
Bake until the pastry is golden brown and set, about 35 minutes
Remove from the oven and let rest 5 minutes before serving