∙ 250g grated cheese, Mexican style „queso fresco“
∙ 200g quince jelly, Mexican “Dulce de Membrillo”
∙ 1 pack fresh puff pastry
∙ 100g butter
∙ 1 pack achiote paste (a colored dye produced from the seeds of the achiote plant
∙ Dr. Sours Bitter #19 (‘Bavarian Hop’)
Mix the achiote paste with the butter in a pan over medium heat. Cut the filo or puff pastry in rectangular pieces of 7×14 cm. Every piece should be double layered and using the achiote butter as a glue. Fill all pieces with the quince jelly and the Mexican cheese, brush the top with the achiote butter and bake them for 7 minutes at 180°C or until golden brown. Before serving, perfume them with a splash of Dr. Sours Bitters #19.