Knaki puff pastry - black tomme

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Knaki puff pastry - black tomme

Knaki puff pastry - black tomme

Number of people

1 puff pastry dough

4 knackis

100 g black tomme

1 egg yolk




Preparation: 10 min
Cooking time: 20 min
Step 1
Preheat the oven to 180°C (thermostat 6).
Step 2
Cut the dough into 4 quadrants.
Step 3
Cut the knaki lengthwise, then in half across the width (to obtain 4 pieces).
Step 4
Place them on each quarter circle of dough.
Step 5
Cut thin slices of Tomme and place them on the knaki.
Step 6
Season with salt and pepper, add a little basil.
Step 7
Close the quarter of the dough by folding the 4 corners to form a square (fold the dough well on itself).
Step 8
In a bowl, keep a beaten egg yolk, and brush the top of the 4 closed squares (this also allows to weld the "seams" of dough between them).
Step 9
Drill a small hole on top to prevent them from swelling too much during cooking.
Step 10
Bake in a hot oven, and let it cook for 20 to 30 minutes depending on your oven! (the dough must be baked, and the top must be golden)
Step 11
Go out and enjoy hot!
Author's note
Serve with a salad of lamb's lettuce and tomatoes. Very good for an evening meal, or by making smaller squares as an appetizer for entertaining.

I add my grain of salt

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