La Marcelline ou puff pastry with Saint-Marcellin is a savory preparation made from puff pastry, smoked breast, Saint-Marcellin cheese and egg yolks.

Easy and quick to prepare, designed by the Union des Hôteliers-restaurants du Sud-Grésivaudan (Isère), it can be enjoyed as an aperitif (hot, diced), as a starter (hot, on a bed of salad ) or at the end of a meal (lukewarm, accompanied for example by walnut kernels).

Level of difficulty: easy
Preparation time :
Rest time :
Cooking time :
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2 people
2 squares of puff pastry, 15 cm per side
1 Saint-Marcellin cheese
4 thin slices of smoked bacon
2 egg yolks


  • Cut the Saint Marcellin cheese in half in its thickness.
  • Wrap the two pieces of Saint-Marcellin in the breast slices crossing them.
  • Place in the center of each square of puff pastry.
  • Close by bringing the angles on top of each other.
  • Seal the edges with slightly damp fingers.
  • Brush with egg yolk.
  • Preheat the oven in static mode to 200 ° C.
  • Bake during 20 min.
  • Serve hot or cold.
  • To taste!

Quote about cooking:

“A restaurateur is one whose business consists in offering the public a feast that is always ready”.

Jean-Anthelme Savarin