- VDP puff pastry dough
- grated cheese
- half-boiled eggs
Roll out puff pastry to 2.5 mm. Cut into 14 cm squares. Lightly moisten the slices at the edges. Place the filling, half-boiled egg and grated cheese. Fold, press and brush with water. Sprinkle with mature cheese and possibly green dried herbs.
16 à 18 minutes at 200°C
Vary the filling to keep the flap surprising.