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Cheese Friand (dairy-free and gluten-free)

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Course: Starter
Preparation time: 30 minutes
Cooking time: 20 minutes


  • 1.   Prepare a quick béchamel sauce:
  • 2.   Dissolve the cornstarch in a portion of the cold milk.
  • 3.   Boil the milk in the microwave, duration varies depending on the microwave's power.
  • 4.   Pour the milk/cornstarch mixture into the boiling milk.
  • 5.   Mix and heat for 1 minute at full power in the microwave. If necessary, heat again.
  • 6.   Season and add the grated gruyère cheese and optionally the oil, then let it cool.
  • 7.   Roll out the puff pastry to obtain 4 rectangles of approximately 2 to 3 mm thick.
  • 8.   Fill one half of each rectangle with the cooled béchamel, leaving a small border.
  • 9.   Moisten the border with a little water.
  • 10.   Fold the rectangle over the filling and press the edges with a fork to seal.
  • 11.   Brush with beaten egg, being careful not to let it drip onto the edges; this would prevent the puff pastry from rising. Make a few cuts.
  • 12.   Bake in a preheated oven (200 to 225°C) for 20 to 30 minutes.

Notes & Suggestions

  • Author's note: Possible variations: Add 100 g of diced cooked ham or sautéed button mushrooms to the filling.
  • 14/10/22: 225°C too cooked after 15 minutes.

Ingredients for servings

  • 2 puff pastry without gluten
  • 1 egg yolk
  • 20 g of sheep cheese
  • Béchamel :
  • 40 cl of plant-based milk
  • 40 g of olive oil
  • 5 tablespoon of Cornstarch
  • 50 g of grated sheep cheese
  • 2 pinch of nutmeg
  • salt (according to taste)
  • pepper (according to taste)


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