Cheesy Papillons Recipe
- Flour
- 2 puff pastry sheets (17 ounces total)
- Coarse sea salt (such as Maldon or fleur de sel)
- 2 cups grated Gruyere (about 6 ounces)
- 1/4 teaspoon piment d'Espelette
- Preheat the oven to 400u0b0F. 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.
- 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 strips, spaced out, on a Silpat or parchment-lined baking sheet (you may need to do this in two batches). Bake until puffed and golden, 15 to 20 minutes.
flour, pastry, salt, gruyuere, piment duespelette
Taken from www.seriouseats.com/recipes/2012/11/cheesy-papillons-recipe.html (may not work)