Corniottes Bourguignonnes

Fruit pastries

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Preparation info
  • Makes

    8

    • Difficulty

      Medium

    • Ready in

      25 min

Appears in
The Cooking of Burgundy and the Lyonnais

By Anne Willan

Published 1987

  • About

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 ( lb) apricots, greengages, damsons or bilberries

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