Baked Cheese Roulade
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g butter
- 50 grams flour
- 250 ml milk
- 200 g mountain cheese, rated
- 4 medium egg (s), separated
- Salt and pepper, freshly ground
- nutmeg
- 2 bell peppers, red and green
- 2 bunches chives
- 300 g double cream cheese
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Melt the butter in a saucepan, add the flour and sweat briefly, then deglaze with the milk while stirring, bring to the boil and melt 150 g of mountain cheese in it. Remove the saucepan from the heat, stir in the egg yolks and season with salt, pepper and nutmeg. Beat the egg whites until stiff and fold in.
- Spread the dough on a baking sheet lined with baking paper and bake at 180 ° C in a preheated oven for about 15 minutes. Then let it cool down slightly.
- Cut the cleaned peppers into small cubes, the chives into fine rings. Mix the paprika, chives and the cream cheese and season with the salt, pepper and cayenne pepper.
- Now cut the dough in half crosswise and coat both parts with half of the filling. Use the baking paper to roll up into two long roulades. Sprinkle the roulades with 50 g of mountain cheese and gratinate until the cheese takes on some color.
- Cut the roulades into 1.5 - 2 cm thick slices.
- The roulade can be prepared very well the day before, but not baked until the day it is served!
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