In our ongoing mezcal pairing series, Tess Rose concocts an easy-to-make pastry that pairs perfectly with Rayo Seco Cupreata.
As a devotee to little treat culture, I am always looking for ways to work small moments of luxury into my days, especially in the form of delicious bites and sips. Lately, the combination of seasonal produce and store-bought puff pastry have leveled up my homemade little treats, and naturally I’ve taken to pairing my warm flaky creations with the bottles of delicious mezcal I have on hand. One of the best pairings I’ve encountered is when my pastries are filled with winter squash, a companion that’s naturally suited to mezcal.
Winter squash can be polarizing–people often love it or hate it. As a middle-aged woman, I am firmly in the love it camp. My go-tos are delicata, acorn, and honeynut, which is a newish variety bred by chef Dan Barber and breeder Michael Mazourek and is smaller and sweeter than butternut. I like the sweet and creamy varieties, especially for this recipe, but any winter squash will work well. Paired with a creamy and buttery cheese on the inside, and drizzled with hot honey, it is simple, easy, rich, and packed with flavor.
What with the earthy sweetness and nuttiness of roasted squash, buttery creaminess of the cheese, and sweet and spicy honey, I instantly thought of pairing this with mezcal. I was drawn to the cupreata from Rayo Seco for the complimentary sweet, earthy, and creamy notes, as well as the lighter smoke profile, which I felt could overwhelm some of the delicacy of the ingredients. Made from 100% wild agaves in Guerrero, this is a unique and elegant mezcal that pairs beautifully with food.
The pairing brings both elements to life. The cupreata cuts through the richness of the cheese and dense texture of the squash. The pastry provides enough substance to keep the mezcal feeling light and fresh for many sips. The spiciness is enhanced by the alcohol, so if you prefer things on the mild side you could absolutely substitute regular honey for hot honey. A sprinkling of sesame seeds on top is another option to add an extra layer of subtle flavor without overpowering the stars.
Hot Honey Squash & Cheese Pastries
Ingredients (makes 4 large, or 8 mini pastries)
- 1 store-bought puff pastry (I like jus roll)
- 1 large or 2 small winter squashes
- 8 oz brie style (bloomy rind creamy) cheese
- Hot honey (such as mike’s)
Method
- Roast the squash: Cut down the middle and scoop out the seeds, place cut side down on a parchment paper lined sheet and cook at 350 until fork tender. Once it’s cool enough to handle, scoop out the soft flesh and cool completely.
- Assemble the pastries: Working quickly so the pastry stays cool, cut into 4 or 8 equal rectangles. Stretch each piece lightly and then spread squash on one side of the pastry, layer on a piece of cheese with the rind facing up, and then close up the pastry to encase the filling. Seal the edges with a fork.
- Bake: Bake according to the pastry instructions, roughly 15 minutes at 425 degrees. Remove and let cool slightly.
- Honey: Add a drizzle of hot honey to the top of each pastry before serving.
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