Scones with clotted cream and strawberry jam are a typical afternoon tea treat. Here, we’ve given the idea a savory-sweet twist and some added protein with this riff on a Brazilian-style cheese bun. The airy centers, like those of a cream puff, are perfect for filling with fresh strawberries macerated in balsamic and maple syrup and finished with a touch of vanilla yogurt. The light, textured buns are made with tapioca starch, so they’re suitable for those looking for gluten- or grain-free options, but everyone will enjoy the thyme and Parmesan flavor that makes a savory complement to the sweet filling.
A tiny poke of the bun
Piercing cheese buns with a pin when they come out of the oven helps them crisp up by letting steam escape. Use a clean meat thermometer or cake tester and pierce the bottom of each bun.
This article originally appeared on alive.com as “Parmesan and Thyme Brazilian-Style Cheese Buns with Balsamic and Maple Macerated Strawberries“.
- 1/2 cup Greek yogurt
- 1/2 tsp vanilla extract
- 3/4 tsp maple syrup
- 1 lb Fresh strawberries washed and hulled
- 2 tsp balsamic vinegar divided
- 2 tsp maple syrup divided
- 1 tsp fresh thyme leaves
- 1/4 tsp black pepper
- 1/4 cup extra-virgin olive oil plus 1 Tbsp for greasing tin
- 1 organic egg
- 2/3 cup 2% milk
- 1 1/2 cups tapioca flour
- 1/4 cup finely grated Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp cayenne powder
- Pinch of black pepper
- 1 Tbsp fresh thyme leaves
- In small bowl, combine yogurt, vanilla extract, and maple syrup, and set aside in refrigerator until ready to serve.
- Dice strawberries and, in small bowl, combine with 1 tsp balsamic vinegar, 1 tsp maple syrup, thyme, and black pepper. Allow to macerate for 1 to 2 hours, tasting from time to time and adding remaining balsamic and maple syrup only as required, depending on the sweetness of your strawberries.
- Preheat oven to 400 FInto small glass or dish, pour 1 Tbsp olive oil and use pastry brush to grease cups of a standard muffin tin.
- In blender, add 1/4 cup olive oil, egg, milk, tapioca flour, Parmesan, salt, cayenne, and black pepper. Blend on high, scraping down sides as necessary, until all flour is incorporated. Add thyme and pulse gently to incorporate. Pour this runny batter into prepared muffin cups, filling each halfway. Bake in preheated oven for 20 minutes. Remove from oven and flip each bun using palette knife prised against the side of each cup. Pierce bottom of bun (see tip) and allow to cool in pan for 2 minutes.
- To serve, set out buns and 2 small bowls: in one bowl place strawberries and in the other the yogurt. Allow guests to choose and fill their own buns.
Per serving: 232 calories; 3 g protein; 8 g total fat (2 g sat. fat); 36 g total carbohydrates (18 g sugars, 3 g fiber); 139 mg sodium
