Cheese Allumettes

Before starting this Cheese Allumettes recipe, make sure you have organised all the necessary ingredients.

Roll out the puff pastry to a thickness of 2-3mm.

Brush off the flour excess.

Wrap the pastry around the rolling pin.

Place the pastry rectangle on a baking sheet (slightly buttered).

Prick the pastry with a fork. Glaze with the egg yolk.

Season with salt and pepper and sprinkle the surface with grated emmental.

Sprinkle lightly with paprika powder.

Press with your hand so that the cheese adheres to the pastry.

Using a big knife, a pizza wheel or a 7-wheel extendable dough cutter, cut the pastry into strips...

... pressing firmly in order to cut the pastry and cheese in one go. The strips should be 1.5cm wide.

Repeat the same operation, perpendicularly this time.

The strips should be 8cm long.

Bake at 180°C (gas 4)...

... until the puff pastry is cooked.

Remove from the oven. Use scissors or a knife to separate all strips from each other. These cheese strips should be served warm. They are a great idea for an easy, quick and delicious appetizer!