Grilled Squid and watermelon paired with Tohu Pinot Rosé
Recipe created by Karena and Kasey Bird
Serves 4 | Paired with Tohu Nelson Pinot Rosé 2016
250 g puff pastry
Icing sugar, to dust
½ cup cream cheese
3 tbsp icing sugar
1 cup cream, whipped to soft peaks
Seeds, 1 pomegranate
6 strawberries, tops removed and sliced
FOR THE PASTRY preheat the oven to 180°C. Roll out the pastry to 3 mm thick. Cut out rectangles about 10 cm by 6 cm — you can make these have as many layers as you like, but aim for around 16 rectangles. Line a baking tray with baking paper and spray with cooking spray. Place the rectangles on the tray and lay another sheet of baking paper over the pastry. Place another baking tray on top of the baking paper and pastry to stop the pastry from rising. Bake for 25–30 minutes s or until the pastry is golden and crisp, then set aside to cool.
FOR THE FILLING Whip the cream cheese with the icing sugar until it is smooth. Fold through the whipped cream with the cream cheese and put mixture in to piping bay
To assemble, pipe some cream cheese mixture evenly onto each pastry base, sprinkle over some of the pomegranate seeds and lay the slices of strawberry on top. Top with another piece of pastry. Continue this process until you have as many layers as you desire, finishing with a pastry sheet and a dusting of icing sugar.