Save Recipe
Savory Reblochon cheese pastries blend the best of French Alpine cuisine with Mediterranean influences. This recipe transforms traditional Reblochon into a crispy, melty appetizer that captures authentic Haute-Savoie flavors while adding a light and creative twist.
In my Alpine kitchen, these cheese pastries have become a winter dinner party staple. Guests are consistently impressed by this modern interpretation of traditional flavors.
Essential Ingredients Guide
- Reblochon Cheese AOC - Select one that's perfectly ripened. Keep the rind for extra flavor
- Mountain Ham - Choose thinly sliced Alpine ham for optimal saltiness
- Brick Pastry Sheets - Keep sealed until use to prevent drying
- Cream Cheese - Provides creaminess and helps bind ingredients
- Fresh Chives - Adds brightness to balance the rich cheese
- Butter - Use quality unsalted butter for brushing
Step-by-Step Method
- 1. Preparing the Filling
- * Remove Reblochon from refrigerator 30 minutes ahead
* Cut cheese into 1cm cubes, keeping the rind
* Finely slice the cured ham
* Mince fresh chives
* Gently combine ingredients while maintaining texture
* Keep mixture chunky but well-mixed - 2. Assembling the Pastries
- * Cut brick sheets in half
* Fold each half lengthwise
* Keep unused sheets covered with damp cloth
* Place filling at one end, leaving space for folding - 3. Folding Technique
- * Fold right corner to create triangle over filling
* Continue folding while maintaining triangle shape
* Ensure filling is fully enclosed
* Seal edge with melted butter
* Arrange on lined baking sheet - 4. Baking Instructions
- * Heat oven to 200°C conventional
* Gently melt butter
* Brush pastries generously
* Place on middle rack
* Watch closely for golden color
An old Alpine cooking wisdom: the quality of Reblochon and its working temperature are crucial for perfect results.
Plating Suggestions
Serve alongside mixed greens dressed with walnut oil vinaigrette. Garnish with crushed walnuts and thin Granny Smith apple slices for crunch and acidity.
Wine Pairing
Select a Savoie white wine like Chignin-Bergeron or Roussette de Savoie. Their fruit notes and crisp finish complement the rich cheese.
Storage Guidelines
Assemble up to 2 hours ahead and refrigerate. Apply butter just before baking.
Save Recipe
Seasonal Adaptations
Fall version includes sautéed wild mushrooms. Spring variation uses wild garlic leaves instead of chives.
These insights come from years of experience and guidance from Alpine chefs.
These pastries represent a perfect marriage between Alpine tradition and modern cuisine. Each batch celebrates our mountain heritage while embracing contemporary tastes. The recipe preserves authentic flavors while offering an innovative presentation.
This dish exemplifies how regional specialties can evolve while honoring traditional ingredients and methods. It showcases the versatility of classic Alpine products in modern cooking.
Recipe Tips
- → How do I pick the best cheese for these bricks?
- Look for a soft, creamy cheese with a natural rind—an option like a farm-fresh brie works great.
- → Can these cheese bricks be frozen?
- Absolutely! Prep them before baking, freeze, and pop them straight into the oven without thawing. Just add a few extra minutes to the bake time.
- → Any tips to make them lighter?
- Use less cheese, opt for a leaner ham, or swap in extra herbs for big flavor with fewer calories.
- → What pairs well with these brick appetizers?
- They’re great with a fresh green salad, but you could also pair them with a warm goat cheese salad or even a side of arugula.
- → How do I get perfectly crispy bricks every time?
- Brush them generously with melted butter and bake them in a hot oven. Keep an eye on them so they don’t burn!