Emmenthal Corniottes with Marc de Rourgogne

Name: Emmenthal Corniottes with Marc de Rourgogne
Yield: Makes about 20
Ingredients: Salt & freshly ground black pepper; 250 g (9 oz, generous 1 cup) fromage blanc or cream cheese; 2 tablespoons Marc de Bourgogne; 150 ml (¼ pint, ⅔ cup) crème fraîche; 1 egg beaten with 2 tablespoons milk, to glaze; 1 quantity of shortcrust pastry; Freshly grated nutmeg; 200 g (7 oz, 1¾ cups) Emmenthal, grated; 2 eggs, beaten

Preparation info

Makes about
20

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

Corniottes are little triangular pastries which can be filled with sweet or savoury ingredients. Baked until crisp, they are a speciality of Burgundy, where they are served as a snack. If you don’t have any Marc de Bourgogne, you could use kirsch instead.

Ingredients

250 g (9 oz, generous 1 cup) fromage blanc or cream cheese

Starter
Vegetarian

Method

Preheat the oven to 200°C, 400°F, gas 6. Put the fromage blanc or cream cheese, crème fraîche and Marc de Bourgogne in a bowl and beat in the grated Emmenthal and eggs to form a paste. Season with nutmeg, salt and pepper and set aside.

Roll out the pastry until it is <