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Are you still looking for a great New Years appetizer? This baked Puff Pastry with Quince and Macadamia Nut Cheese is a great option. It is crispy on the outside, and sweet and savory on the inside. It is perfect with a glass of wine, some crackers, and fruit. It will wow even your most skeptical omni friend!

This Puff Pastry with Quince and Macadamia Nut Cheese is a great vegan appetizer, crispy on the outside, and sweet and savory on the inside.

I bet you didn’t think a vegan version of Brie en Croute could be possible, but it is. Of course, the cheese is nothing like an actual brie, but this homemade macadamia nut cheese works wonderfully.

This Puff Pastry with Quince and Macadamia Nut Cheese is a great vegan appetizer, crispy on the outside, and sweet and savory on the inside.

It has been a very busy last couple of weeks. We have left Hawaii and are currently in Mexico enjoying time with our family. Yay! There’s no other way to say it, but that Hawaii was not our forever home. We will miss the wonderful friends we made, our amazing homeschool group, and of course the amazing beaches and hikes.

This Puff Pastry with Quince and Macadamia Nut Cheese is a great vegan appetizer, crispy on the outside, and sweet and savory on the inside.

The main reason for our departure was that the cost of living in Hawaii is incredibly high, which made many things difficult for us. I guess we knew that before going there, but we just didn’t grasp how high it really is. The other thing that was difficult was finding a school for our children. Thus why we decided to homeschool. Homeschooling has many benefits and I did find that I enjoyed it very much, but it didn’t come without its challenges. If you are thinking about moving to Hawaii or you have plans to move there send me an email and I would be happy to go into more detail.

This Puff Pastry with Quince and Macadamia Nut Cheese is a great vegan appetizer, crispy on the outside, and sweet and savory on the inside.

Overall I am glad we got the opportunity to live in Hawaii and to get to know the culture and the people, even if it was just for a little while. Our future is uncertain as of right now, but I always like to look at our moves as a new adventure, and I really hope this is going to be a great one!

This Puff Pastry with Quince and Macadamia Nut Cheese is a great vegan appetizer, crispy on the outside, and sweet and savory on the inside.

The Recipe: Puff Pastry with Quince and Macadamia Nut Cheese

Vegan puff pastry was not difficult to find, just check the ingredients to make sure it is made with vegetable shortening instead of butter. If you cannot find it, you can use phyllo dough instead. The quince paste you can find at your local hispanic grocery store as “ate de membrillo” or most mainstream grocery stores carry it in the fancy cheese section. If you can’t find it, you can substitute with any fruit preserve you choose.

This Puff Pastry with Quince and Macadamia Nut Cheese is a great vegan appetizer, crispy on the outside, and sweet and savory on the inside.

Puff Pastry with Quince and Macadamia Nut Cheese

5 from 1 vote
Print Pin Rate
Prep Time: 8 minutes
Cook Time: 30 minutes
Total Time: 38 minutes
Servings: 8 people
Author: Dora S.

Ingredients

  • 1 Puff pastry sheet, defrosted
  • 1 recipe Macadamia nut cheese, (see notes)
  • 1/2 cup Quince paste

Instructions

  • Heat the oven to 400°F.
  • Unfold the puff pastry sheet on a lightly floured surface. 
    This Puff Pastry with Quince and Macadamia Nut Cheese is a great vegan appetizer, crispy on the outside, and sweet and savory on the inside.
  • Roll out the puff pastry to a square twice the size of the cheese. 
  • Cut of the corners to make a sort of circle. 
    This Puff Pastry with Quince and Macadamia Nut Cheese is a great vegan appetizer, crispy on the outside, and sweet and savory on the inside.
  • Place the quince paste in the center of the sheet, then place the cheese on top. 
    This Puff Pastry with Quince and Macadamia Nut Cheese is a great vegan appetizer, crispy on the outside, and sweet and savory on the inside.
  • Brush the edge of the circle with water.
    This Puff Pastry with Quince and Macadamia Nut Cheese is a great vegan appetizer, crispy on the outside, and sweet and savory on the inside.
  • Fold the top and bottom sides over the cheese and trim edges
    This Puff Pastry with Quince and Macadamia Nut Cheese is a great vegan appetizer, crispy on the outside, and sweet and savory on the inside.
  • Press the side edges over the center of the cheese and press to seal.
    This Puff Pastry with Quince and Macadamia Nut Cheese is a great vegan appetizer, crispy on the outside, and sweet and savory on the inside.
  • Flip the wrapped cheese so it is seam-side down on the baking sheet. 
    This Puff Pastry with Quince and Macadamia Nut Cheese is a great vegan appetizer, crispy on the outside, and sweet and savory on the inside.
  • Decorate with the pastry scraps, if desired. ( I did a flower)
  • Brush with water
  • Bake for 20 – 30 minutes or until golden brown. Let rest for 10 minutes before serving.  

Notes

You can find the recipe for macadamia nut cheese here.
Vegan puff pastry was not difficult to find, just check the ingredients to make sure it is made with vegetable shortening instead of butter. If you cannot find it, you can use phyllo dough instead. The quince paste you can find at your local Hispanic grocery store as "ate de membrillo" or most mainstream grocery stores carry it in the fancy cheese section. If you can't find it, you can substitute with any fruit preserve you choose.
 

Macadamia Nut Queso Fresco

What can I say about vegan cheese? I don’t like it. I’m sorry, but I just don’t. Maybe it’s because I was a passionate cheese lover before going vegan. Oh did I love cheese! The stinkier the better. The vegan versions of cheese just don’t live up to my expectations, so I prefer to do without it. However, I decided to give it a try once more with this macadamia nut queso fresco, because you can’t drink a good glass of wine without cheese.

Macadamia Nut Queso Fresco

The Recipe: Macadamia Nut Queso Fresco

This cheese is perfect for a fruit and jam cheese plate, but also topped with a chipotle-pineapple salsa and some chips. The texture is light and easily spreadable. It has a touch of sweetness, but is savory in all the right ways.

Macadamia Nut Queso Fresco

Macadamia Nut Queso Fresco

The best part of it is that it is so easy to make. First you soak the macadamia nuts in water overnight. The following day you grind them in the food processor with garlic, oil, salt, and a bit of lime juice. This makes a sort of paste with the consistency of ricotta cheese. You wrap this paste in cheese cloth, squeeze out the excess liquid and leave in the fridge overnight. That’s it, your cheese is ready to eat.

Macadamia Nut Queso Fresco

 

Macadamia Nut Queso Fresco

macadamia-nut-queso-fresco5

Macadamia Nut Queso Fresco

Print Pin Rate
Prep Time: 25 minutes
Cook Time: 1 day
Total Time: 1 day 25 minutes
Servings: 3 servings
Author: Dora Stone

Ingredients

Queso Fresco

  • 1 cup Macadamia nuts, raw
  • 1 clove Garlic, peeled
  • 1 tsp. Lime juice, fresh
  • 1 tbsp. Olive or vegetable oil
  • 2 tbsp. Water
  • ½ tsp. Salt
  • 1 piece cheesecloth

Chipotle Pineapple Salsa

  • 1 Tomato, large
  • 1/4 Onion, white
  • 1 clove Garlic, unpeeled
  • ¼ cup Chopped pineapple
  • 1 Chile chipotle adobo (1 pepper)
  • 1 tbsp. Cilantro, chopped

Instructions

  • For the queso fresco: soak the macadamias in water at room temperature overnight. The following day, drain the nuts and place in a food processor with the garlic, lime juice, oil, water, and salt.
  • Process 1-2 minutes or until the nuts turn into a paste that resembles ricotta cheese. Taste and adjust seasoning.
  • Wet a large piece of cheesecloth, approximately 12” X 12”. Place the paste in the center and a form it into a ball by gathering the edges of the cheesecloth around the cheese.
  • Twist the top edges of the cheesecloth to tighten, give shape, and get rid of excess water in the cheese. Place the cheese bundle on a plate and let sit overnight in the refrigerator.
  • The next day unwrap your cheese and serve.
  • To make the salsa: boil water in a small saucepot. Drop tomato in and lower heat to a simmer. Simmer for 3-4 minutes or until the tomato begins to soften.
  • While the tomato is simmering, set a large sauté pan to medium-high heat. Place the onion and garlic in the pan and let the high heat char them for 2 minutes on each side. Remove from pan, peel the garlic, and place them both in the blender.
  • Remove the tomato from the water and add to the blender. Add the chipotle, cilantro, and pineapple to the blender and process until you reach the desired consistency. Season with salt and pepper.

Notes

If you cannot easily find raw macadamia nuts, you can substitute with blanched almonds.