📝 About This Recipe
Originating from the sophisticated salons of Paris, Allumettes au Fromage—literally 'cheese matches'—are the quintessential French cocktail accompaniment. These elegant batons feature hundreds of layers of buttery puff pastry fused with the nutty, complex notes of aged Gruyère and a hint of piquant spice. Perfectly crisp and irresistibly airy, they represent the pinnacle of simple yet luxurious hors d'oeuvres that elevate any gathering.
🥗 Ingredients
The Pastry Base
- 1 sheet All-butter puff pastry (approx. 14 oz, high-quality store-bought or homemade, chilled)
- 2 tablespoons All-purpose flour (for dusting the work surface)
The Cheese Blend
- 1.5 cups Gruyère cheese (finely grated, aged at least 6 months)
- 1/2 cup Parmigiano-Reggiano (finely grated for extra saltiness)
- 1/2 teaspoon Dry mustard powder (adds a subtle depth of flavor)
- 1/4 teaspoon Cayenne pepper (adjust to taste for a gentle heat)
- 1/8 teaspoon Nutmeg (freshly grated)
The Egg Wash and Topping
- 1 Large egg (at room temperature)
- 1 tablespoon Whole milk (to thin the egg wash)
- 1/2 teaspoon Fleur de sel (for finishing)
- 1/4 teaspoon Paprika (for a touch of color)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or silicone baking mats to ensure the cheese doesn't stick.
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2
In a medium bowl, combine the finely grated Gruyère, Parmigiano-Reggiano, mustard powder, cayenne, and nutmeg. Toss thoroughly with a fork to ensure the spices are evenly distributed through the cheese.
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3
In a small ramekin, whisk together the egg and the tablespoon of milk until smooth to create your dorure (egg wash).
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4
Lightly flour your work surface. Unroll the chilled puff pastry sheet. If it feels warm, pop it back in the fridge for 10 minutes; the butter must remain cold for maximum lift.
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5
Gently roll the pastry with a floured rolling pin to even it out into a rectangle roughly 10x14 inches and about 1/8-inch thickness.
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6
Using a pastry brush, apply a thin, even layer of the egg wash across the entire surface of the pastry. This acts as the 'glue' for our cheese.
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7
Sprinkle about two-thirds of the cheese mixture evenly over the bottom half of the pastry rectangle.
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8
Fold the top half of the pastry over the cheese-covered bottom half, like closing a book. Press down lightly with your hands to seal.
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9
Roll over the folded pastry once or twice with the rolling pin to compress the layers and help the cheese adhere to the dough.
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10
Brush the top of the pastry with the remaining egg wash. Sprinkle the remaining third of the cheese mixture, the fleur de sel, and a dusting of paprika over the top.
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11
Using a sharp chef's knife or a pizza cutter, trim the edges to reveal the layers. Cut the pastry into strips approximately 1/2-inch wide and 5 inches long.
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12
Carefully transfer the strips to the prepared baking sheets, leaving at least 1 inch of space between each straw. For a decorative look, you can twist each strip twice before laying it down.
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13
Place the baking sheets in the refrigerator for 15 minutes before baking. This 'shocks' the butter, leading to a much higher rise in the oven.
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14
Bake for 12-15 minutes, rotating the pans halfway through, until the allumettes are puffed, deeply golden brown, and the cheese is sizzling.
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15
Allow to cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack. Serve warm or at room temperature.
💡 Chef's Tips
Always use 'all-butter' puff pastry; vegetable oil versions lack the flavor and structural integrity needed for this dish. Ensure your cheese is grated on the finest setting of your box grater so it melts seamlessly into the pastry layers. If the pastry becomes too soft or sticky while working, stop and chill it in the freezer for 5 minutes before continuing. Do not over-bake, but ensure they are a deep golden color; under-baked straws will be soggy in the middle rather than crisp. To store, keep in an airtight container for up to 2 days and crisp them up in a 350°F oven for 3 minutes before serving.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Champagne or a dry Crémant d'Alsace to cut through the richness of the butter. Serve alongside a small bowl of Dijon mustard or a spicy tomato chutney for dipping. Include them as the 'crunch' element on a charcuterie board featuring prosciutto and cornichons. Accompany with a dry Sherry or a chilled glass of Sancerre for a classic French aperitif experience. Arrange them vertically in a tall glass or silver julep cup for an elegant, architectural presentation.