Anne Willan

Corniottes Bourguignonnes

Cheese Feuilletés

Preparation info
  • Makes

    9

    Corniottes
    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Corniottes, in the shape of cocked hats, are triangles made of puff pastry with a savoury or sweet filling based on the fresh cheese that is so popular in Burgundy.

Ingredients

45 g grated gruyère cheese (for topping)

Method

Make the puff pastry* and chill for 1 hour or until firm.

For the filling: beat the cream cheese with the eggs and stir in the diced gruyère cheese. Add salt and pepper to taste. Set the oven at hot (200°C/400°F). Sprinkle a baking sheet with water.

Roll out the pastry about 6 mm/