Summary

Ingredients

• 40 g butter
• 2 tablespoon flour
• 700 ml milk
• 300 g Emmentaler cheese, rated
• 300 g Gouda, rated, medium-aed
• salt and pepper
• nutmeg
• 2 cl kirsch
• 2 sheets puff pastry, frozen, 80 g each
• 1 medium egg yolk

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Instructions

1. Melt the butter in a saucepan and sweat the flour in it while stirring. Then the milk is slowly stirred in with a whisk and simmered over a medium heat for 15-20 minutes.
2. Add the grated Emmentaler and Gouda cheese and melt while stirring. Then the cheese mass is seasoned with salt, pepper, nutmeg and kirsch and poured into refractory molds (10 cm in diameter, 300 ml content).
3. For the puff pastry covers, the puff pastry is halved and rolled out on a floured work surface so that it is approx. 2 cm larger than the diameter of the molds.
4. Whisk the egg yolk with 1 tablespoon water, brush the dough with it. The dough is placed on the mold with the coated side. Overlapping edges are pressed down well. Finally, the top of the dough is also coated with egg.
5. Bake in the preheated oven at 200 degrees (convection 180 degrees) on the 2nd rack from the bottom for 15-20 minutes. Prepare canapes for dipping.