Summary

Ingredients

• 200 g flour
• 100 g butter, ice cold
• 1 teaspoon salt
• 40 ml water, cold
• 2 egg (s)
• 200 ml cream
• 150 g cream cheese
• 100 g cheese, (er.Emmentaler)
• 1 clove garlic
• 2 handfuls herbs, as desired
• salt and pepper
• oil

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Instructions

1. Dough:
2. For the shortcrust pastry, sieve the flour onto a clean surface. Cut the butter into small pieces and spread over the flour. Sprinkle the salt on top. Quickly chop through all the ingredients with a large knife, mixing again and again from the outside in. Gradually work in the water. Finally, knead quickly with your hands to form a smooth dough. Wrap in cling film and let rest in the refrigerator for at least 30 minutes. You can also prepare the dough a few days in advance, then take it out of the refrigerator a few hours before processing and let it warm up a little.
3. Filling:
4. Beat the eggs, mix with the cream and cream cheese. Fold in the Emmentaler cheese and press the peeled clove of garlic into it. Add the chopped herbs and season well with salt and pepper.
5. Brush the muffin tins with oil. Cut off hazelnut-sized pieces from the shortcrust pastry, knead briefly, press flat with the ball of your hand, pluck into shape and press into the recesses of the muffin tray. If you want it to be very accurate, you can also roll out the dough and cut out circles. Pour in the filling up to approx. 2/3 filling level and bake in a preheated oven at 200 ° (fan oven 180 °) for approx. 15 minutes until golden brown.
6. The amount in a 24-cup mini muffin tray is approx. 36 pieces. You can of course also bake them in the larger muffin pan, then extend the baking time accordingly. They taste warm and cold and can also be frozen.