- 1 x 400 g sheet French puff pastry, thawed
- 200 g creamy Gorgonzola
- 500 g fresh prunes, halved and pips removed
- 1 T crushed coriander
- Vanilla sugar, to taste
- Fresh cream or crème fraîche, to serve
Preheat the oven to 180°C.
Unroll the pastry onto a baking tray. Using a sharp knife, cut the pastry into 8 squares.
Separate the pieces, allowing space for the pastry to expand when baked.
Crumble the cheese over the squares and top with prunes. Sprinkle with coriander and vanilla sugar to taste.
Bake until golden brown, about 10 to 15 minutes. Serve warm with fresh cream or crème fraîche.