Cheese Briouats

Instructions

1. 1

   Prepare the phyllo pastry filling: mix, using a fork, the cream cheese, the double cream, the shredded gruyère, chopped flat-leaf parsley, and 1 whole egg.

2. 2

   Season with salt and pepper.

3. 3

   Cut each phyllo sheet in half to obtain 20 semi-circles.

4. 4

   To make a briouat, fold the rounded side of the semi-circle of phyllo pastry over the long straight edge to form a rectangle.

5. 5

   Position this rectangle vertically.

6. 6

   Place a small portion of the cheese filling at the bottom of the phyllo rectangle.

7. 7

   Fold into a triangle, encasing the filling: fold the lower edge of the rectangle over the large right side, then fold the resulting triangle over the large left side.

8. 8

   Repeat until you form a triangular pastry packet.

9. 9

   Fold in the excess edge to seal the packet.

10. 10

    Do the same for all briouats.

11. 11

    Add a tablespoon of cold water to the second egg and beat well with a whisk.

12. 12

    Brush each briouat with the beaten egg.

13. 13

    Fry the briouats in hot oil, not too hot, so that the filling cooks well and the briouats brown gently.

14. 14

    Turn them halfway through cooking.