Flaky pastry cups cradle gooey MouCo Boo®, topped with a smoky orange zest–sugar crust and a sprinkle of piri piri spice. Finished under the broiler, the citrus caramelizes and the spices wake up, giving each bite a sweet-spicy lift over creamy cheese.

🧂 Ingredients

• 1 round MouCo Boo® cheese (125 g), chilled
• 1 sheet puff pastry (about 250 g), thawed if frozen
• 2 Tbsp granulated sugar
• 1 tsp finely grated orange zest
• 1 tsp lime zest
• ½ tsp piri piri spice (or substitute mild chili flakes + paprika)
• 1 Tbsp melted butter (for brushing)

👣 Instructions

1. Preheat oven to 375°F (190°C). Lightly butter or spray a standard muffin tin.
2. Roll out puff pastry and cut into squares large enough to line muffin cups, leaving edges to fold slightly over the top. Press squares into cups.
3. Slice MouCo Boo® into small wedges. Place one wedge in each pastry cup, setting it on its side so the rind faces upward — when it bakes, it will flower open.
4. Mix sugar with orange zest. Lightly brush pastry tops with melted butter, then sprinkle over the orange-sugar mixture.
5. Bake 12–15 minutes until pastry is golden and cheese softens. Remove from oven and let cool slightly.
6. Switch oven to broil. Sprinkle lime zest and piri piri spice lightly over the tops. Return pan under broiler just long enough for the sugar to blister and spices to toast — about 1 minute. Watch closely.
7. Let cool a few minutes before serving; the pastry will be crisp and the orange-sugar top slightly smoky.

🎯 Notes & Pairings

• Oven feel matters: Each oven browns differently — the key is timing the sugar’s caramel point with the spices just beginning to toast.
• Spice balance: Piri piri brings heat; for gentler flavor use smoked paprika or Aleppo pepper.
• Pairing: A chilled sparkling wine or light lager scrubs the richness and lets the smoky-spicy citrus shine.