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Allumettes are narrow pieces of baked puff pastry, usually with a topping on them.

To make them, puff pastry is rolled to 1/2 cm (1/4 inch) thick, then spread with a topping, then cut into rectangles 7 to 8 cm (3 inches) in width.

The pastry rectangles are then baked for 15 minutes at 200 C (400 F / gas mark 6.)

The toppings can be anything; Cooksinfo.com has listed some classical French versions.

Language Notes

New Larousse Gastronomique. Paris: Librarie Larousse. English edition 1977.

See also:


Allumettes à la Périgourdine; Allumettes à la reine; Allumettes à la toscane; Allumettes de Palais de Boeuf; Allumettes

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Oulton, Randal. "Allumettes." CooksInfo.com. Published 24 November 2012; revised 24 November 2012. Web. Accessed 03/19/2018. <http://www.cooksinfo.com/allumettes>.

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