Crispy Cheese & Apple Snaps | Boursin Cheese
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Recipe

Crispy Cheese & Apple Snaps Recipe

Created by Executive Pastry Chef Miro Uskokovic, Gramercy Tavern, New York
Inspired by the holiday table at his childhood home in Serbia and his mother’s homemade cheese, Executive Pastry Chef Miro Uskokovic’s savory cookie recipe is sure to elevate your holiday spread. Crafted with shortbread, creamy whipped Boursin® Garlic and Fine Herbs Cheese, a dollop of apple compote and a sprinkle or crispy streusel and chives – these small and delectable cookies are perfect served at the end of a meal or as an appetizer with pre-dinner cocktails.

  • Level medium

  • Prep time 30 MIN

  • Cook time 30 MIN

  • Total time 60 MIN

Directions

Your Turn To Create

For Shortbread
  • Use a fine mesh sieve to sift the flour and potato starch together.
  • Place the Boursin Cheese and the rest of the ingredients for the shortbread (except the sifted flour mixture) in the bowl of a stand mixer fitted with a paddle attachment. Paddle the cheese mixture on medium-low speed for about 2 minutes. The mixture may look slightly curdled and that’s OK. Just ensure all the ingredients are well combined.
  • Add the flour-potato starch mix all at once and mix on low speed for about 1 minute to make a smooth dough. The flour should be fully incorporated with no dry spots.
  • Wrap the dough tightly in plastic wrap, shape into a disc and refrigerate for at least 4 hours or preferably for 24 hours.
  • Remove the dough from the fridge and let it temper at cool room temperature (68-72°F) for about 20-30 minutes so it’s easier to roll out. Heat the oven to 350°F and line two half-sheet trays with parchment paper.
  • Roll the dough out on a lightly floured surface till it’s about 1/8 inch thick. Use a 2-inch round cutter to stamp out 50 circles from the dough. You can re-roll the scraps one time, if needed. Place the shortbread rounds on the prepared sheet trays spacing them 1/2 inch apart.
  • Bake the cookies in the preheated oven for 15 minutes, or until light golden brown. Remove from the oven and let the shortbread rounds cool completely.
For Apple Compote
  • Add the butter to a medium size pot or skillet and melt over medium heat. Cook until butter sizzles and the milk solids turn light brown and smell nutty. Add the diced apple and cook, stirring often, for 5 minutes or till the apples just start to soften.
  • Add the white wine (or cider), cane syrup, lemon juice and salt and cook till the liquid reduces to a thick glaze that coats the apples.
  • Transfer the apple compote to a container and spread out in an even layer. Cool completely. Compote can be made up to 2 days ahead.
For Crisp
  • Heat the oven to 375°F. Line a half-sheet tray with parchment paper and set aside.
  • Combine all the ingredients for the crumble in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed till small, pea-sized crumbs start to form.
  • Transfer the crumble to the prepared sheet tray and bake for 15-20 minutes or until golden brown. Rotate the sheet tray halfway through to ensure it bakes evenly. Remove from the oven and cool completely.
For Whipped Boursin
  • Combine Boursin Cheese and heavy cream in the bowl of a stand mixer with whisk attachment. Whip on medium speed till firm peaks form.
  • Transfer the whipped cheese to a piping bag fitted with a small round piping tip. Keep refrigerated.
To Assemble
  • Pipe the whipped Boursin Cheese in a ring around the edge of each shortbread. Place a teaspoon of apple compote in the center of the ring. Sprinkle the sesame crisp on top and finish with a small sprinkle of herbs. Serve immediately.

  • FOR SHORTBREAD:

  • 3 oz Boursin Garlic & Fine Herbs

  • 1 3/4 cups (200 g) unbleached all-purpose flour, sifted

  • 1/4 cup (30 g) potato starch, sifted

  • 1 stick (113 g) unsalted butter, at room temperature

  • 1/2 cup (57 g) powdered sugar

  • Zest of 1 lemon

  • 1 teaspoon fine sea salt

  • 1/2 teaspoon garlic powder

  • 1 tablespoon dried parsley, lightly crushed

  • FOR APPLE COMPOTE:

  • 2 (250 g) large Granny Smith apples, small dice

  • 2 tablespoons (28 g) unsalted butter

  • 2 tablespoons (30 g) white wine or hard apple cider

  • 1/4 cup (85 g) cane syrup or corn syrup

  • 2 tablespoons lemon juice

  • 1/2 teaspoon fine sea salt

  • FOR SESAME CRISP:

  • 1/2 cup (57 g) unbleached all-purpose flour, sifted

  • 1/4 cup (50 g) granulated sugar

  • 1/2 stick (56 g) unsalted butter, cubed and cold

  • 1 oz Boursin Garlic & Fine Herbs

  • 1 tsp fine sea salt

  • 1/4 cup (37 g) white sesame seeds

  • FOR WHIPPED BOURSIN CHEESE:

  • 2 Boxes Boursin Garlic & Fine Herbs

  • 2/3 cup (155 g) heavy cream

  • FOR GARNISH:

  • 1/4 cup chopped soft herbs (like parsley or chives or a mix of both)

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