Corniottes (cheese pockets)

Name: Corniottes (cheese pockets)
Yield: 20 bites
Ingredients: 8 oz (250 g) Canadian Fresh cheese any flavour; 3 tbsp (45 mL) cream 35 %; 2 tbsp (30 mL) brandy; 2 cups (500 mL) Canadian Swiss cheese grated; 1 egg beaten; 1 pinch of nutmeg; Salt and pepper to taste; 1 block of short crust pastry dough (store bought); A little water; 1 egg yolk; 2 tbsp (30 mL) Milk

This is the Corniottes (cheese pockets) recipe.

Prep: 20 min
Cooking: 25 min
Refrigeration: 1 h

Yields 20 bites

Ingredients

8 oz (250 g) Canadian Fresh cheese any flavour
3 tbsp (45 mL) cream 35 %
2 tbsp (30 mL) brandy
2 cups (500 mL) Canadian Swiss cheese grated
1 egg beaten
1 pinch of nutmeg
Salt and pepper to taste
1 block of short crust pastry dough (store bought)
A little water
1 egg yolk
2 tbsp (30 mL) Milk

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Preparation

In a mixing bowl, beat Canadian Fresh cheese with cream and brandy. Add Canadian Swiss and egg, stir until smooth. Season with nutmeg, salt and pepper.

Roll out dough to a thickness of about 1/8-inch (3 mm). Cut out circles about 4 inches (10 cm) in diameter.

Place a little filling in the middle of each circle, brush rims with water and fold 3 flaps over filling to form triangles. Pinch firmly to seal and place in refrigerator for about an hour.

Preheat oven to 350 °F (180 °C).

Brush triangles with beaten egg and milk, bake for 15 to 20 minutes until golden. Serve hot or warm as an appetiser; with Champagne or another sparkling wine.