This recipe is a derivative of the Gugeres – dough is the same less the cheese added directly to the dough.

For a reminds, 1/2c of milk, 1/2c of water, one stick of unsalted butter cut into four pieces. And instead of adding five eggs, only four are used. Same process though – cook the pate and then into the mixing bowl and paddle in egg at a time until they’re throroughly incorporated. Baked in a preheated oven of 425F and down to 375F to bake. Takes about 25 minutes, rotating the pan half way.

Now the cheese filling. It’s 6oz. of goat cheese, 6oz. cream cheese and 6 tablespoons of heavy cream. A little salt and pepper goes in there too. I was supposed to use herbed goat cheese but alas, just plain old in stock. But it’s delicious.

Now I was supposed to get herbed goat cheese but no such thing exists in the supermarket near me. I’m surprised they have a few items there like goat cheese, peppermint tea etc. But I digress.

Once the Chouf a Pate biscuits cool off – slice them in half and lay in the cheese mixture. I used a zip lock bag with the corner cut off to pipe the cheese into them. I know, I know I really should get the professional cake decorating kit but why – plastic bags are cheap and necessity is the mother of invention.

Now I could have added sugar to the biscuits but that ingredient is pretty much verboten in this house.

But even without the sugar they’re tasty as all hell. They store in the fridge because of the cheese products. But they were a hit. Just warm them – zap them for 10 to 15 seconds in the microwave depending on how powerful yours is. I’ve got a full 1.2kW model so 7-10 seconds gets the biscuit warm and the cheese to de-solidify.