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Corniottes Bourguignonnes
Fruit pastries
Preparation info
- Makes
8
- Difficulty
Medium
- Ready in
25 min
Appears in
By Anne Willan
Published 1987
Always triangle-shaped, corniottes can be filled with cheese as well as with fruit. During the vendange (wine harvest) a giant version, as large as can be crammed into the oven, is sometimes made.
Ingredients
- butter for greasing
750 g 1½ lb
Method
Preheat the oven and butter a baking sheet. Halve the stone fruit, leaving the skin and discarding the stones; pick over bilberries.
Roll out the pastry dough to about 5 mm (¼-inch) thick and stamp out eight rounds with a 13 cm (5-inch) pastry cutter. Mix the fruit