Mixiote de Pera con Hojaldre de Queso

• 1 pound requeson, pot cheese, or fresh ricotta
• 3/4 cup sugar
• Pinch of salt
• 1/4 cup crema or heavy cream
• 1 egg
• 3 ounces Manchego cheese (or any other salty hard cheese), shredded
• 1 recipe Quick Puff Pastry (page 164)
• 2 egg yolks
• 2 tablespoons whole milk
• 8 ounces piloncillo, chopped, or 1 cup firmly packed dark brown sugar mixed with 1 tablespoon molasses
• 2 cups apple or pear cider
• 1 (3-inch) piece canela
• 1 vanilla bean, split lengthwise
• 2 tablespoons unsalted butter
• Pinch of salt
• 6 Bosc or Anjou pears (ripe but a bit on the firm side)
• Banana leaves or parchment paper

1. TO MAKE THE CHEESE PASTRY, drain the requeson in a cheeseclothlined bowl.
2. Combine the drained cheese, 1/4 cup of the sugar, the salt, crema, and egg in a bowl and blend with a spoon or whisk.
3. Stir in the Manchego cheese (this mixture can be made 2 days ahead of time and kept in the refrigerator).
4. Line 2 baking sheets with parchment paper.
5. Roll out the puff pastry on a lightly floured surface into a rectangle about 1/4 inch thick.
6. Using a cookie cutter or large glass, cut out twelve 5-inch-diameter circles and place on the prepared baking sheets.
7. Gather the scraps together by placing them on top of each other, overlapping a bit to stick them together (dont form into a ball!).
8. Roll lightly into a rectangle about 1/4 inch thick and cut out 4 more circles.
9. Preheat the oven to 375F.
10. Put about 2 tablespoons of the cheese filling in the center of 8 of the circles, leaving some room around the edges.
11. Lightly whisk the egg yolks with a fork and lightly brush the edges of the circles.
12. Place the other circles on top and press tightly along the edges to seal.
13. Refrigerate for 10 to 15 minutes, until firm.
14. Lightly whisk the milk into the rest of the yolks and brush the tops of the pastries.
15. Sprinkle with the remaining 1/2 cup sugar and bake until the tops and bottoms are golden, 20 to 30 minutes.
16. Remove from the oven and transfer to a wire rack to cool.
17. (The cheese pastries can be made and refrigerated up to 3 days in advance.)
18. Leave the oven on at the same temperature for the pears.
19. TO MAKE THE ROASTED PEARS, combine the piloncillo, cider, and canela in a medium-large pot.
20. Scrape the vanilla bean with the tip of a knife and add it with the pod to the pot.
21. Cook over medium heat, stirring, until dissolved.
22. Whisk in the butter and salt, remove from the heat, and let cool slightly.
23. Discard the canela and the vanilla pod.
24. Peel, core, and cut the pears into 1/2-inch wedges and add to the mixture.
25. Cut the banana leaves or parchment paper into eight 6-inch squares, put about 1/2 cup of the pear mixture in the center of each one, bring the edges together, and twist the top.
26. Tear a thin strip of banana leaf and use it to tie the top closed (if youre using parchment, tie the top with butchers twine).
27. Place the packets on a baking sheet and bake for 35 minutes.
28. Remove from the oven and let cool for 10 minutes.
29. Place one packet of pears on top of each cheese pastry and cut the packet with scissors at the table so the pastry doesnt get soggy and the wonderful aroma is released.
30. Plus, youll have that wow factor that will impress all.

requeson, sugar, salt, heavy cream, egg, manchego cheese, pastry, egg yolks, milk, brown sugar, apple, canela, vanilla bean, unsalted butter, salt, banana

Taken from www.epicurious.com/recipes/food/views/mixiote-de-pera-con-hojaldre-de-queso-384226 (may not work)