Cheese D’Artois


En Garde!

En Garde!

Cheese D'Artois

Cheese D'Artois

2 fingers

2 fingers

Crist aras! It is the second day of Easter and after a break of yesterday, I have returned with something easy and special: cheese D’Artois. They are perfect during the festive season, like Easter or Christmas. What is so special about it now ? I will make it with a home-made puff pastry. This kind of pastry is vert tasty and good-looking, I can say it is my favorite pastry. But the way of doing it is not simple at all. I wanted to make it quick. So I searched Google for easy puff pastry and I found one that I liked very much. Here is the link, if you want to try: http://www.bbcgoodfood.com/recipes/2403/roughpuff-pastry- Cheese D’ Artois Makes 30-40 Ingredients:

  • 150 (5 oz) Gruyère, grated (you can use cheddar or parmesan instead)
  • 25 g (1 oz) walnut pieces, coarsely chopped
  • freshly ground pepper
  • 1 egg, beaten
  • 370 (13 oz) packet frozen puff pastry, thawed

Method:

  • In a bowl, mix together the cheese, nuts and pepper to taste. Bind with the egg, reserving a little egg to glaze the pastry.
  • Roll out the pastry to a rectangle 40,5 x 38 cm (16 x 15 inches)
  • Cut the pastry into 10 strips, each measuring 20,5 x 7,5 cm (8 x 3 inches), using a pastry wheel for an attractive edge.
  • Lay 5 strips on an ungreased baking sheet, divide the filling equally between them and spread it out evenly, almost t the edges.
  • Cover with the remaining 5 strips and lightly press the edge to seal. Cover with cling film and chill in the refrigerator for 30 minutes.
  • Mark each strips into 6-8 fingers and brush with the reserved egg. Bake in the oven at 200 grades C (400 grades F) mark 6 for about 15 minutes until risen and golden brown. Cut the pastry through into fingers and serve immediately.

Bon appetite! Tip: You can make this pastry with sweet filling like pastry cream (crème pâtissière). Enjoy!

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