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CORNIOTTES

In a mixing bowl, whip together the white cheese, 3 eggs and the cream. Mix in the finely diced Emmenthal cheese, salt lightly and pepper. Roll out the pie dough about 1/10-inch thick. Using a bowl, 3 to 4 inches in diameter, cut the rolled out dough into circles. Place 1 tablespoon of the cheese mixture onto each circle, brush the edges of each circle with the last egg, beaten, over a width of 1/3 inch. Fold like a turnover, press the edges to seal firmly. Glaze each turnover with the beaten egg and bake for 20 minutes in a moderate oven (350F). Serve still hot for aperitif or as an appetizer.
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1 1/4 cups soft white cheese
4 eggs
4 tbsp sour cream
1/2 lb Emmenthal cheese
1 lb p‰te brisˇe (short French pie dough)
salt, pepper
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30
mn
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20
mn
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Drain the cheese in a fine sieve before working it.
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Lorraine
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Appetizers
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Crˇmant d'Alsace
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