Une des recettes classiques et incontournables avec le Rocamadour : l'aumonière pommes et miel. En bouche, c'est un mélange de textures : le craquant et la finesse de la feuille de brick, le coulant du Rocamadour et la chair moelleuse des pommes cuites. A déguster en entrée ou en plat chaud accompagné d'une salade lotoise (quelques tranches de magret de canard, des copeaux de noix, un filet d'huile de noix)
Découpez la pomme en morceaux et faites la revenir dans du beurre. Huilez les feuilles de brick au pinceau afin que les feuilles deviennent souples et que vous puissiez facilement les modeler.
Etape 2
Disposez, au milieu de chaque feuille de brick, un quart des pommes, puis un Rocamadour, une cuillère de miel, salez et poivrez. Fermez ensuite avec de la ficelle.
Etape 3
Enfournez pendant 5 minutes à 180°. L'aumônière est prête quand la feuille de brick est bien dorée.
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