We have been baking them for many years. They were inspired by one of Paul Hollywood’s recipes; I used to admire him, but I no longer do.

 

This is my version; you will need—

160ml water

5g dry yeast

2 teaspoons of sugar

250g flour (+50g flour)

4g salt

30g (melted) butter

 

+ 150g gorgonzola

10 walnuts

1 large pear

 

How to make them?

Make the dough first; it resembles the roll dough a lot.

Add the yeast and the sugar to a glass filled with water at room temperature; let the mix sit for 5 minutes.

Weigh 250g of flour, add the salt, and melt the butter. Wait for the butter to cool. Add the water, yeast, and sugar mix, but also the cooled butter.

Knead until the dough is no longer sticky; if needed, add up to 50g of extra flour.

Cover with a kitchen towel. Let it rise for 1 hour.

**

The dough has risen. Roll it out with a rolling pin.

Spread gorgonzola over the dough, add the crushed walnuts, and roll the dough (use water to stick the ends).

Cut pieces 1.5-2cm wide. Place them into a baking pan lined with baking parchment.

Slice the pear and place one slice (or two – if they are smaller) onto each piece of dough.

Bake in the preheated oven at 200⁰C for 15 minutes.

**

 

They are delicious! At times, 5-6 suffice for dinner.