I have seen the recipe in my friend Caty from A 2 mains Cap délice and it reminded me how I loved eating these when I was a teenager. They are the kind of hot food to go you’d buy at the boulangerie at lunch time. They are really tasty and not so hard to make though they need a little bit of prep’ time.
Source: A 2 mains cap délice
200g puff pastry, rolled in a rectangle of 20x35cm
500g cheese sauce (made with 50g butter, 50g flour, 90g cheddar/Emmenthal, 500g milk)
Ham, cooked chicken or cooked mushrooms for filling
1 egg yolk + milk for the glaze
- Preheat the oven at 180C.
- Cut the rolled puff pastry across the longer side into 16 strip about 1 inch wide.
- Make tubes with kitchen foil (don’t make them too thick) and brush with melted butter all over. Pinch each end to make it narrower.
- Take 2 strips of dough and join them together by pinching one extremity to the other.
- Roll that strip of dough by overlapping slightly so it looks like a sea shell over one end of the foil tube. Use the other end of the tube to roll another 2 strips.
- Glaze the rolls with a mixture of milk and egg yolk using a brush (I used only milk so my glaze wasn’t as golden after cooking).
- Bake for 15 minutes until slightly golden.
- Meanwhile, make the béchamel. Add the chicken/ham cut in strips or the mushrooms cut in quarters if using and stir into the sauce. Set aside.
- Take out the rolls from the oven and remove carefully the kitchen foil. That’s when you’ll be glad you used butter to grease them!
- Leave them to cool down so they are not so brittle.
- Use a spoon to fill them with cheese sauce (the sauce should be almost cold at this stage so it’s not too runny).
- Bake again for 10 minutes at 180C.
- Serve immediately with a salad.