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Cheesy Papillons
makes about 20

Cheesy PapillonsINGREDIENTS

  • 2 puff pastry sheets (total: 17 ounces)
  • Sea salt
  • 2 cups grated Gruyère
  • 1/4 teaspoon piment d’Espelette


Preheat the oven to 400 degrees F.  Dust the countertop with some flour.  Unfold the puff pastry, dock lightly with a fork, and season with a generous pinch of sea salt.  Scatter 1 cup of cheese evenly over the top, and use a rolling pin to gently press it into the pastry.  Top with half of the piment d’Espelette.  Repeat with the second sheet of pastry and the remaining ingredients.  Then, use a ravioli cutter to slice the pastry in strips about 1-inch by 3 inches.  Twist each strip in the middle to form a bowtie.  Place, spaced out, on a Silpat-line baking sheet (you may need to do two batches).  Bake 15 to 20 minutes, until puffed and golden.

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