Le Gruyère AOP flûtes
60' 25'
Le Gruyère AOP flûtes - which are a form of pastry straw - are the perfect canapés to go with a glass of champagne. Prepared in no time, if you serve them still just warm from the oven, you are sure to impress your guests. Anyone can stick some shop-bought conventional cheese straws on a serving plate - but they are simply not comparable with these light, creamy flûtes filled with Le Gruyère AOP. You can also easily prepare them in advance, freeze them and then bake them quickly when you're next expecting visitors. I like to make these refined-tasting flûtes with a crème made with Le Gruyère AOP and herbs. One could, of course, also creatively use various different flavourings, spices or fillings. In my recipe I use Le Gruyère AOP Alpage, as this is very creamy and has a lovely herby note to it - perfect for my recipe. I hope you enjoy making this recipe - and your very good health!
Stéphanie Zosso
Ingredients for
Note
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Le Gruyère AOP flûtes
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350 gpuff pastry dough
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100 gcrème fraîche
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100 gGruyère AOP
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5 gof thyme
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5 grosemary
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5 gchives
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15 mlzest of lemon
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2 egg yolk
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1 pinchof salt
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1 pinchesof pepper
Preparation
Le Gruyère AOP flûtes
- Pre-heat the oven to 160°C (fan oven).
- Chop all the herbs very finely, fine-grate the Le Gruyère AOP and put 20g of it to one side.
- Combine the crème fraîche, Le Gruyère AOP, all the herbs and the lemon zest.
- Season with salt and pepper.
- Spread the mixture over half of the puff pastry, fold the pastry over and press it together lightly.
- Cut the puff pastry into 1-2cm strips widthways.
- Press down the sides of the flûtes, brush them with the egg yolk and sprinkle a little Le Gruyère AOP Alpage over them.
- Bake in the oven, raising the temperature slightly towards the end of the baking time to achieve the desired colour.
- Enjoy them while still a little warm.
