Ingredients for 6 servings:

• 2 cups/500 ml fromage blanc or 1 cup/250 ml ricotta cheese,
  
• 1/4 cup/60 ml crème fraiche or sour cream,
  
• 1 egg + 1 for egg wash,
  
• 1 cup coarsely grated Gruyere or Swiss-type cheese,
  
• salt and pepper,
  
• 1 pound/500 g pastry or puff-pastry dough.

Preparation Steps:

If using fromage blanc, pour into a strainer lined with several layers of cheesecloth and set over a bowl. Chill until thickened, at least 8 hours.

1. Roll out the dough on a floured surface. Cut out rounds, each 5 inches/12 cm in diameter. Transfer them to a baking sheet sprinkled with water. Prick them all over with a fork. Chill until firm, at least 15 minutes.

2. Meanwhile, in a mixing bowl, beat together the fromage blanc or the ricotta cheese with the crème fraiche or sour cream and 1 egg. Add 3/4 cup of Gruyere, salt and pepper.

3. Brush some egg wash on the edges of a chilled round. Place a walnut-size mound of the cheese mixture in the center of the pastry and pull up the edges of the round and pinch it into a triangular shape so the filling is completely enclosed. Repeat for the remaining dough rounds, arranging the corniottes on a baking sheet covered with parchment paper.

4. Chill the corniottes on the baking sheets at least 30 minutes or until very firm or they will open during baking.

5. Heat the oven to 425 degrees F/220 C.

6. Brush the egg wash over the surface of the corniottes. Bake in the oven until lightly browned, about 15 minutes. Sprinkle each with 1/2 tablespoon of the remaining Gruyere and continue baking until the cheese melts and browns, 5 to 10 minutes longer.

7. Serve as soon as possible.

Wine Pairing Tips: A great appetizer to serve at parties, why not start the evening off with a sparkling Crémant de Bourgogne? Go for a crisp Blanc de Blancs which provides a fresher acidity to cut through the cheese, while the bubbles cleanse your palate. If you're not in a festive mood however, any dry white should do the trick.