Cream Slices with Gruyère
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 100 grams flour
- 70 g butter
- 70 g Gruyère, finely rated
- 1 tablespoon heavy cream
- a bit salt
- some pepper
- some nutmeg
- 1 egg yolk
- some caraway seeds, ground
For the cream:
- 1 egg yolk
- 200 g Gruyère, finely rated
- 1 dl cream
- pepper
- nutmeg
- 2 tablespoon chives, cut into rolls
Print Recipe
Pin Recipe Instructions
- Knead a dough from flour, butter, cheese, cream, salt, pepper and nutmeg and let it rest in the refrigerator for about half an hour.
- Then roll out and cut out 12 rectangles, approx. 8 x 5 cm.
- Brush half of the rectangles with an egg yolk and place the caraway seeds on top.
- Then bake all 12 sheets of dough in the oven preheated to 180 ° for about a quarter of an hour, then allow to cool.
- Puree the cheese with the second egg yolk and the cream. Season with pepper and nutmeg and fold in the chives, put in a cool place.
- Then spread the mixture on the plates seasoned with caraway seeds and put the other plates on top.
- The slices can be served cold or warm, then briefly heat up at 180 °.
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