https://www.recipefuel.com

Home
Appetizer
Corniottes Savory Cheese Pastries

Start Reading Mode

min

0 0

Share
1 Views
Like 0

Ingredients

Adjust Servings:

	2 cups fromage blanc or 1 cup ricotta cheese
	1/4 cup creme fraiche or 1/4 cup sour cream
	2 eggs
	1 cup coarsely grated gruyere or 1 cup swiss-type cheese
	salt and pepper
	1 lb puff pastry

Nutritional information

549.7

Calories

359 g

Calories From Fat

39.9 g

Total Fat

13.5 g

Saturated Fat

95.4 mg

Cholesterol

276.5 mg

Sodium

34.6 g

Carbs

1.1 g

Dietary Fiber

0.7 g

Sugars

13.2 g

Protein

120g

Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Corniottes Savory Cheese Pastries

Name: Corniottes Savory Cheese Pastries
Prep time: 20 min
Total time: 1 h 45 min
Yield: 6
Cuisine: American
Ingredients: : 2; : 1/4; : 2; : 1; : 1

Features:

Cuisine:

American

This recipe was featured on week 40 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Bulgaria is my 40th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. These pastries are very rich, so if serving them as an appetizer don't plan on eating too many of them!

105 min
Serves 6
Easy

Ingredients

Directions

Corniottes–Savory Cheese Pastries (Burgundy, France), This recipe was featured on week 40 of my food blog, Travel by Stove I am attempting to cook one meal from every nation on Earth, and Bulgaria is my 40th stop Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients These pastries are very rich, so if serving them as an appetizer don’t plan on eating too many of them!, This recipe was featured on week 40 of my food blog, Travel by Stove I am attempting to cook one meal from every nation on Earth, and Bulgaria is my 40th stop Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients These pastries are very rich, so if serving them as an appetizer don’t plan on eating too many of them!

Discover ground-breaking new supplements! SHOP & SAVE

Steps

1 Done	If Using Fromage Blanc, Pour It Into a Cheesecloth-Lined Stainer, Set Over a Bowl and Chill For at Least 8 Hours.
2 Done	Mix the Prepared Fromage Blanc (or Ricotta) With the Crme Fraiche (or Sour Cream), 3/4 Cup of the Gruyere and One of the Eggs. Add Salt and Pepper and Set Aside.
3 Done	Roll Out the Puff Pastry on a Floured Surface. Cut Into Rounds About 5 Inches in Diameter.
4 Done	Transfer to a Baking Sheet Lined With Wax Paper and Prick Them All Over With a Fork. Chill For 15 Minutes or Until Firm.
5 Done	Beat the Other Egg in a Small Bowl and Brush Around the Edges of Each Round. Drop Some Filling Into the Center of Each Round and Pull Up the Edges to Make a Triangular Shape. Take Care not to Let Any of the Filling Get on the Part of the Pastry With the Egg Wash, or It Won't Stick Well.
6 Done	Put Back in the Fridge and Chill For at Least 30 Minutes (this Prevents Them from Opening During Baking).
7 Done	Preheat the Oven to 425 Degrees and Bake Until Lightly Browned (15 Minutes or So). Now Sprinkle With the Remaining Gruyerele. Bake Another 5 to 10 Minutes or Until the Gruyere Melts and Starts to Brown.