FRIJE

Instructions

• 1.   A) Make a quick béchamel sauce:
• 2.   1- Dissolve the cornstarch in a little milk.
• 3.   2- Bring the remaining milk to a boil.
• 4.   3- When it is very hot, pour in the dissolved cornstarch and stir constantly with a whisk or wooden spatula until the mixture thickens.
• 5.   4- Remove from heat as soon as it boils; add the grated gruyère cheese and optionally butter, and let it cool.
• 6.   B) Roll out the puff pastry to obtain 4 rectangles of approximately 2 to 3 mm thick.
• 7.   C) Fill one half of each rectangle with the cooled béchamel sauce, leaving a small border.
• 8.   Moisten this border with a little water.
• 9.   Fold the rectangle over the filling and press the edges together with a fork to seal.
• 10.   Brush with beaten egg, being careful not to let it drip onto the edges; this would prevent the puff pastry from rising as much. Make a few cuts.
• 11.   Bake in a preheated oven (200 to 225°C) for 20 to 30 minutes.

Notes & Suggestions

• https://www.marmiton.org/recettes/recette_friands-au-fromage_20360.aspx

Nutritional information *

Reference

• www.marmiton.org/recettes/recette_friands-au-fromage_20360.aspx