Corniottes--Savory Cheese Pastries (Burgundy, France)

1. 1

   If using fromage blanc, pour it into a cheesecloth-lined stainer, set over a bowl and chill for at least 8 hours.

2. 2

   Mix the prepared fromage blanc (or ricotta) with the creme fraiche (or sour cream), 3/4 cup of the Gruyere and one of the eggs. Add salt and pepper and set aside.

3. 3

   Roll out the puff pastry on a floured surface. Cut into rounds about 5 inches in diameter.

4. 4

   Transfer to a baking sheet lined with wax paper and prick them all over with a fork. Chill for 15 minutes or until firm.

5. 5

   Beat the other egg in a small bowl and brush around the edges of each round. Drop some filling into the center of each round and pull up the edges to make a triangular shape. Take care not to let any of the filling get on the part of the pastry with the egg wash, or it won't stick well.

6. 6

   Put back in the fridge and chill for at least 30 minutes (this prevents them from opening during baking).

7. 7

   Preheat the oven to 425 degrees and bake until lightly browned (15 minutes or so). Now sprinkle with the remaining Gruyerele. Bake another 5 to 10 minutes or until the Gruyere melts and starts to brown.

* Per serving · 4 servings · Values may vary.