This recipe appears in:French in a Flash: Cheesy Papillons
I love these giant butterflies of crispy, salty, cheesy puff pastry. I just press sea salt, Gruyère, and piment d'Espelette onto store-bought puff pastry, slice it into ribbons, then twist the ribbons into bowties. Out they come, huge, puffed up proudly with steam, and coated in a crunchy layer of gratinated cheese. Serve them in baskets for dinner instead of bread.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
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- 2 puff pastry sheets (17 ounces total)
- Coarse sea salt (such as Maldon or fleur de sel)
- 2 cups grated Gruyère (about 6 ounces)
- 1/4 teaspoon piment d’Espelette
Preheat the oven to 400°F. Dust the countertop with some flour. Unfold the puff pastry, dock lightly with a fork, and season with a generous pinch of sea salt. Scatter 1 cup of cheese evenly over the top, and use a rolling pin to gently press it into the pastry. Top with half of the piment d’Espelette. Repeat with the second sheet of pastry and the remaining ingredients.
Use a ravioli cutter to slice the pastry in strips about 1-inch by 3 inches. Twist each strip in the middle to form a bowtie.
Place strips, spaced out, on a Silpat or parchment-lined baking sheet (you may need to do this in two batches). Bake until puffed and golden, 15 to 20 minutes.