Sacristains with cheese
No ratings yet
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Roll twice again some remnants of puff-paste, powdering with rasped cheese and a pinch of Cayenne pepper, then render it thin in making strips of about 3 inches large and cut it in pieces large as a finger.
- Keep the two ends and turn this strip.
- Put them ona sheet-iron and let them get adherent.
- Bake them in very hot oven from 6 to 7 minutes.
- Serve warm on a serviette, as for the allumettes with cheese.
Plating
Cookware for this recipe
-
Chef's knife