Cheese fondue from the oven

Ingredients for 4 servings:

• 40 g butter
• 2 tbsp flour
• 700 ml milk
• 300 g Emmental cheese, grated
• 300 g Gouda, grated, medium-aged
• salt and pepper
• nutmeg
• 2 cl cherry brandy
• 2 sheets of frozen puff pastry, 80 g each
• 1 medium egg yolk

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cheese fondue with puff pastry topping

Melt the butter in a saucepan and sweat the flour while stirring. Then slowly stir in the milk with a whisk and simmer uncovered over medium heat for 15-20 minutes. Add the grated Emmental and Gouda cheeses and melt while stirring. Then season the cheese mixture with salt, pepper, nutmeg, and kirsch and pour into ovenproof dishes (each 10 cm in diameter, 300 ml capacity). To make the puff pastry toppers, halve the puff pastry and roll them out on a floured surface so that they are about 2 cm larger than the diameter of the dishes. Whisk the egg yolk with 1 tablespoon of water and brush the dough with it. Place the dough, coated side down, on the dishes. Press down any overlapping edges firmly. Finally, brush the tops of the dough with egg. Bake in a preheated oven at 200°C (180°C fan oven) on the second rack from the bottom for 15-20 minutes. Prepare snacks for dipping.