Beat the egg in a cup. Brush a sheet of dough generously with egg and sprinkle with 100 g grated Emmental cheese, grated basil and grated oregano, salt and pepper.
Brush the second sheet of pastry with egg as well. Place the coated side on the first plate. Brush the top again with egg, sprinkle with 100 g grated Emmental cheese, grated basil and grated oregano, season with salt and pepper.
Brush the third sheet of pastry with egg as well. Place the coated side on top of the other panels. Roll lightly over the slices with a rolling pin to press them together. Then brush the top with egg. Cut the plate into strips from the shorter side. Twist these a little and place on a baking sheet lined with baking paper. And bake at 200 - 220 ° C for about 15 minutes until golden.
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