Emmenthal Corniottes with Marc de Rourgogne

Preparation info

  • Makes about

    20

    • Difficulty

      Medium

Appears in

A Passion for Cheese

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

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 <