Corniottes--Savory Cheese Pastries (Burgundy, France)

READY IN: 1hr 25mins




  • If using fromage blanc, pour it into a cheesecloth-lined stainer, set over a bowl and chill for at least 8 hours.
  • Mix the prepared fromage blanc (or ricotta) with the crème fraiche (or sour cream), 3/4 cup of the Gruyere and one of the eggs. Add salt and pepper and set aside.
  • Roll out the puff pastry on a floured surface. Cut into rounds about 5 inches in diameter.
  • Transfer to a baking sheet lined with wax paper and prick them all over with a fork. Chill for 15 minutes or until firm.
  • 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.
  • Put back in the fridge and chill for at least 30 minutes (this prevents them from opening during baking).
  • 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.