|Along with an aperatif, a plate of puff pastry wafers with one edge coated with comté cheese was presented before each meal.
To create Feuilleté au Comté:
- Roll out puff pastry to thickness of 1/4 inch. Sprinkle with a single layer of grated comté cheese. Roll to a 3/16 inch thickness pressing cheese into surface. Freeze until firm.
- When hard, cut into 3/8 inch wide by 6 inch long pieces and return to freezer.
- Preheat oven to 410 °F.
- Place frozen dough on a prepared baking sheet. Allow sufficient space for dough to expand while baking. Bake until puffed and cheese begins to melt about 15 minutes. Serve warm.