feuilleté au fromage

Alexandra Naba

Feuilleté au fromage

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Author: Alexandra Naba

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

My mom's recipe that is a family staple for weeknight dinners!

Ingredients

• 2 puff pastry sheets (in the US, I like the Pepperidge Farm one; in France, I would go for the pâte feuilletée from Herta)
• 300g of Emmental cheese
• grated 100g of Roquefort - crumbled (or your favorite blue cheese)
• 3 tbsp of finely chopped Italian parsley
• 1 egg yolk
• 1 tbsp of black sesame seeds
• 1 tbsp of white sesame seeds

Protocol

1. Pre-heat your oven at 385ºF.
2. Grate the Emmental cheese, crumble the Roquefort and combine with the finely chopped Italian parsley.
3. Roll the puff pastry sheets so they are ~2-mm thick.
4. Lay down a first layer of puff pastry on a baking tray covered with parchment paper.
5. Sprinkle the cheese mix on top of the first layer of puff pastry.
6. Cover with the second layer of puff pastry.
7. Seal the edges by folding the first layer of pastry over the second one.
8. Apply the egg wash, pre-cut the feuilleté.
9. Sprinkle the top layer with black and white sesame seeds.
10. Bake for 20–25 minutes until the pastry is golden brown.

Notes:

You can enjoy this with a simple side salad (I like a simple dressing with pear-infused or fig-infused balsamic vinaigrette, Dijon mustard and Extra Virgin Olive Oil; walnuts, grapes, pears are great additions to the salad that will pair really well with the Roquefort)

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