Serious Eats: Recipes
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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