For the Christmas rolls with fresh goat cheese and pineapple relish, first cut the red onion into fine pieces and cook in sesame oil over low heat for about 10 minutes. Add the anise seeds, cook briefly and remove from heat. For the filling, mix all ingredients in a bowl and season.
Place a pastry sheet on the work surface with a tip facing forward. Place 20-30 g of the filling about 3 cm from the tip on the front corner. Fold the tip over the filling and from there roll up the dough two or three times. Coat the side corners with a little starch and fold in so the tips butt together. Roll the dough up like a cigar, but again wet the end of the tip with the starch and press down. Heat the sesame oil in a saucepan to about 180 °C and fry the goat cream cheese fingers in it until they are golden brown and floating. Remove from the fat and drain.
Peel the pineapple and cut into 5 mm thick slices. Lightly salt all slices, this will increase the sweetness of the pineapple. Drain the slices well and sear on both sides – place on a plate, sprinkle with brown sugar and let cool. Now finely dice the pineapple slices, leaving out the core. Place in a bowl, add finely chopped chili, chopped tarragon and juice of lime.
Serve Christmas rolls with fresh goat cheese and pineapple relish.
Preparation Tip:
The recipe for Christmas rolls with fresh goat cheese and pineapple relish is part of the vegetarian Christmas menu by toque chef Paul Ivic.
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