Curry and cheese star

Curry and cheese star

Total: 55 Min. | Active: 30 Min.
Nutritional value / people: 500 kcal
, Fat: 32 g
, Carbohydrate: 37 g
, Protein: 14 g


8 people


The original recipe with guaranteed success is for 8 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


130g grated Emmental
130g grated Gruyère
200g sour single cream
1 ½tbsp hot curry powder
½tsp sweet paprika

To fill

1 puff pastry dough, rolled into a circle (approx. 32 cm in diameter)
1 puff pastry dough, rolled into a circle (approx. 32 cm in diameter)

To shape

1 egg

Pear sauce

2 pears 2.00 pears (e.g. Conference)
1 onion
1 garlic clove
1tbsp olive oil
1dl white wine
3tbsp sugar
1 star anise
2pinches salt
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How it's done


Mix the cheese with the single cream, curry and paprika.

To fill

Roll out one piece of dough and place on a tray with the baking paper. Spread the cheese mixture over the top.

Roll out the second piece of dough, place on top, remove the baking paper, press the edges down well.

To shape

Place a small bowl or a glass (approx. 6 cm in diameter) top-down in the middle of the dough. Make approx. 24 incisions in the dough, cutting from the edge of the bowl outwards, creating strips.

Twist the strips. Beat an egg, glaze the star with the egg.

Bake for approx. 25 mins. in the lower half of an oven preheated to 220°C.

Pear sauce

Core the pear and cut it into cubes. Cut the onion into thin strips and the garlic into slices.

Heat the oil in a pan. Sauté the pear, onion and garlic for approx. 2 mins. Pour in the white wine, add the sugar and star anise, mix, cover and cook over a medium heat for approx. 10 mins. until soft.

Remove the star anise, purée the pear, season with salt. Serve the pear sauce with the curry and cheese star.

Good to know
Tip: Tastes best when fresh


Peeling garlic

Peeling garlic

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