Preparation time: 10 minutes
Cooking time: 10 minutes
For 4 people
Preheat the oven to 200°C.
Divide a pastry sheet in two.
Fold the half-circle of a pastry sheet to obtain a rectangle.
Garnish with chaource and confit, taking care to leave an unfilled edge so that you can fold it over so that the filling does not leak. Fold this neutral edge over the filling then roll up like an egg roll, moistening to stick the sides together.
Place each spring roll upright (open side up) on a baking sheet and bake for 10 minutes.