Feuilleté de Saint-Marcellin | Recette Food'Cuisine

Saint-Marcellin cheese

🥗Healthier: ricotta

💰Cheaper: cream cheese

Ricotta provides a lighter texture while cream cheese is more accessible.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Phyllo dough is lower in fat, while homemade dough can be more economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be less expensive.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt adds creaminess with fewer calories, while the milk and cornstarch combo is budget-friendly.

Start by preparing the mushroom duxelles. Begin by finely chopping the shallots, cutting them in half and peeling them, making vertical incisions without cutting through the root.

Make horizontal incisions to finely chop the shallots, keeping the root intact to hold the pieces together.

Place the chopped shallots into a mixing bowl.

Clean the mushrooms by brushing them with a damp paper towel instead of washing them in water, then remove the stems and roughly chop them.

Blend the chopped mushrooms in a food processor until finely chopped, then transfer to a saucepan.

Heat a small amount of oil in a saucepan over medium heat and add the mushroom mixture. Season with a pinch of salt to draw out moisture.

Cook the mushroom mixture, stirring occasionally, for about 5 minutes until the moisture evaporates and the mixture is dry.

Prepare a simple salad by quartering cherry tomatoes and set aside.

Make a vinaigrette by combining mustard, honey, olive oil, and balsamic vinegar in a bowl, adding salt and pepper to taste, and whisking until emulsified.

Refrigerate the vinaigrette until ready to use.

Preheat the oven to 400°F (200°C).

Roll out the puff pastry on a floured surface until thin, ensuring it doesn't stick by lifting it occasionally to add more flour underneath.

Use a round cutter to cut out circles of pastry, making a total of 8 circles, leaving space for sealing the edges.

Place the first four pastry circles on a baking sheet and spread the mushroom duxelles on top, leaving space around the edges.

Separate the egg, beating the yolk with a little water to create an egg wash.

Cut the Saint-Marcellin cheese in half and place a piece on each pastry circle with duxelles.

Drizzle a little honey over the cheese and sprinkle with chopped hazelnuts if desired.

Brush the edges of the pastry circles with the egg wash to help seal them.

Cover each filled pastry circle with a second pastry circle, pressing the edges to seal and removing any air inside.

Use a fork to crimp the edges for a decorative finish and ensure they are sealed well.

Brush the tops of the pastries with more egg wash for a golden finish.

Place the pastries in the preheated oven and bake for about 20 minutes until golden brown and puffed up.

Remove from the oven and let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens