Summary

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

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Instructions

1. Knead a dough from flour, butter, cheese, cream, salt, pepper and nutmeg and let it rest in the refrigerator for about half an hour.
2. Then roll out and cut out 12 rectangles, approx. 8 x 5 cm.
3. Brush half of the rectangles with an egg yolk and place the caraway seeds on top.
4. Then bake all 12 sheets of dough in the oven preheated to 180 ° for about a quarter of an hour, then allow to cool.
5. 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.
6. Then spread the mixture on the plates seasoned with caraway seeds and put the other plates on top.
7. The slices can be served cold or warm, then briefly heat up at 180 °.