Spirale cu branza de capra, nuci si cimbru – gustari crocante si aromate pentru orice moment al zilei. Exista ceva cu totul special in retetele simple care, cu doar cateva ingrediente, reusesc sa creeze magie in bucatarie. Asa sunt si aceste spirale cu branza de capra, nuci si cimbru, crocante la exterior, moi si aromate in interior, perfecte pentru un brunch lenevos, un aperitiv elegant sau o gustare de dupa-amiaza cu ceai.

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INGREDIENTE (pentru 4 portii)

• 1 foaie de aluat de foietaj de 400 gr
• 4 linguri miere
• 100 grame branza de capra
• 50 grame nuci
• 1 lingurita cimbru
• 150 grame cascaval
• 1 ou

Incepem cu o foaie generoasa de aluat de foietaj – daca este rece, dar nu inghetata, se lucreaza perfect. O desfasuram cu grija pe masa de lucru si o ungem cu miere. Noi am ales o miere de zmeura, fina si parfumata, care s-a potrivit de minune cu branza de capra. Dar putem folosi orice avem prin camara: miere de salcam, de tei sau chiar poliflora, important e sa aiba aroma blanda si consistenta buna de intins.

Lasam marginea de 2-3 cm goala, ca sa putem rula mai usor mai tarziu. Apoi vine branza de capra – cremoasa, cu gust intens, doar cat sa dea personalitate. Presaram deasupra nuci tocate grosier, cat sa simtim textura crocanta la fiecare muscatura, un pic de cimbru uscat pentru nota rustica si un strat generos de cascaval ras, care se va topi si va lega totul minunat.

Rulam totul si taiem in felii groase, cam de doua degete, apoi le asezam pe o tava cu hartie de copt. Le ungem cu ou batut – detaliul asta le da luciul acela frumos, rumen si apetisant. Le dam intai 10 minute la 200 de grade, apoi reducem la 170 pentru alte 10 minute, ca sa se coaca frumos si la interior.

Cand sunt gata, spiralele arata ca niste mici flori aurii si rumenite. Le scoatem si, cat sunt inca fierbinti, le ungem din nou cu un pic de miere si presaram pe deasupra extra nuci si cimbru. Mirosul care se raspandeste in casa e divin – o combinatie intre dulce, sarat si aromat, care aduce aminte de vacantele de vara in Provence.

Le servim calde, evident, cu branza inca usor topita si aroma de cimbru inca proaspata. Dar sunt la fel de bune si reci, luate la pachet sau servite la un picnic.

Detaliile video ale retetei:

Daca v-a placut reteta de Spirale cu branza de capra, nuci si cimbru, va invit sa incercati si:

English version

Goat Cheese, Walnut & Thyme Spirals

Goat Cheese, Walnut & Thyme Spirals – crunchy, flavorful bites for any time of day! There’s something truly special about those simple recipes that, with just a few ingredients, manage to bring a bit of magic into the kitchen. These goat cheese, walnut & thyme spirals are exactly that kind of magic – crisp on the outside, soft and full of flavor on the inside, perfect for a lazy brunch, an elegant appetizer, or a cozy afternoon snack with tea.

INGREDIENTS (for 4 servings)

• 1 sheet of puff pastry (400 grams)
• 4 tablespoons of honey
• 100 grams goat cheese
• 50 grams walnuts
• 1 teaspoon dried thyme
• 150 grams grated cheese
• 1 egg

We start with a generous sheet of puff pastry – if it’s chilled but not frozen, it’s just right to work with. We gently roll it out on the counter and brush it with honey. We chose raspberry honey, delicate and fragrant, which paired wonderfully with the goat cheese. But any honey from the pantry will do: acacia, linden, or even wildflower – the key is for it to be smooth and easy to spread.

We leave a 2–3 cm border clean at one edge, so we can roll it up more easily later. Then comes the goat cheese – creamy and bold, just enough to give character. We sprinkle coarsely chopped walnuts for a nice crunch in every bite, a pinch of dried thyme for a rustic touch, and a generous handful of grated cheese that will melt beautifully and hold everything together.

We roll it all up and slice into thick spirals, about two fingers wide, then place them on a baking tray lined with parchment paper. We brush the tops with beaten egg – this little detail gives them that glossy, golden, irresistible finish. We bake them for 10 minutes at 200°C (392°F), then lower the heat to 170°C (338°F) and bake for another 10 minutes, so they cook through nicely inside.

When they’re ready, the spirals look like little golden flowers, crisp and beautifully browned. We take them out of the oven and, while they’re still warm, brush them with a touch of honey and sprinkle some extra walnuts and thyme on top. The aroma that fills the kitchen is heavenly – a mix of sweet, salty, and herbal notes that brings back memories of summer holidays in Provence.

We serve them warm, of course, with the cheese still slightly melted and the thyme fragrant and fresh. But they’re just as delicious served cold – perfect for packing to-go or enjoying at a laid-back picnic.

If you enjoyed these Goat Cheese, Walnut & Thyme Spirals, you might also like Tart with Figs, Ricotta and Camembert, Baked goat cheese with cherry tomatoes or Crostini with goat cheese and baked pears.

ENJOY OUR RIDE!

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