Cheese Briouates
Ingredients
- 250 gFresh cheese (drained)
- 150 gPlain spreadable goat cheese (plain)
- 1 pcEgg (whole)
- 1 pcFlat-leaf parsley (finely chopped)
- 1 pcMint fresh (finely chopped)
- 1 tspSweet paprika
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 100 mlSunflower oil (for frying)
- 30 gUnsalted butter (for flavor)
- 8 pcBrick pastry sheets
Method
A golden, crispy shell that snaps to reveal a smooth, melted cheese center. Fresh mint and parsley notes perfectly balance the warm, creamy filling.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
