Cheese Briouates

A golden, crispy shell that snaps to reveal a smooth, melted cheese center. Fresh mint and parsley notes perfectly balance the warm, creamy filling.

• Prep time: 25 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 638
• Protein: 20 g
• Carbs: 22 g
• Fat: 51 g

Ingredients

• 250 g Fresh cheese ( drained )
• 150 g Plain spreadable goat cheese ( plain )
• 1 piece Egg ( whole )
• 1 piece Flat-leaf parsley ( finely chopped )
• 1 piece Mint fresh ( finely chopped )
• 1 tsp Sweet paprika
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 100 ml Sunflower oil ( for frying )
• 30 g Minimum butter sweet ( for flavor )
• 8 piece Brick pastry sheets

Instructions

1. Preparing the filling

   In a mixing bowl, mash the fresh cheese and goat cheese with a fork. Add the whole egg to bind. Fold in finely chopped parsley and mint, paprika, salt, and pepper. The texture should be smooth and consistent.

2. Folding the triangles

   Cut the pastry sheets into wide strips. Place a small dollop of filling at one end. Fold into a triangle shape, moving from right to left. Tuck the remaining piece of pastry inside to seal the briouate.

3. Pan frying

   Heat the oil and butter in a pan. When the butter starts to foam, add the briouates. Fry for 2 to 3 minutes per side until the crust is golden and crispy. The cheese should be just melted.

Chef's tips

• Don't fold too tightly: the filling expands slightly when heated and could tear the pastry.
• Place the briouates on paper towels immediately after frying to maintain crunch without excess oil.

Storage

Store in the fridge for 2 days. To reheat, place in a hot oven (180°C/350°F) for 5 minutes to restore the crispiness.