Grandma's Goletschle

Ingredients for 4 servings:

• 600 g wheat flour
• ½ tsp baking powder
• 300 g cheese (e.g. medium-aged Gouda, mountain cheese, …), grated
• 250 g butter or margarine
• 200 ml sweet cream
• 50 g yeast
• 1 tbsp salt
• 1 tsp sugar
• 2 eggs
• some caraway or coarse salt

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

Long-lasting cheese pastries according to grandma’s tried and tested recipe

First, gently warm the cream. Mix the flour, baking powder, sugar, and salt and make a well in the center. Crumble the yeast into the well and add the butter in small pieces. Add the cream and mix it first with the yeast and butter, then add the egg and cheese, and knead everything well. Let the dough rise for a quarter of an hour, then roll out to about 1/2 cm thick and cut out shapes that aren’t too large. Let it rise for another half hour. Mix the second egg with a little milk. Place the cut-out dough pieces on a baking sheet lined with baking paper and brush with the milk-egg mixture. Sprinkle with caraway seeds or coarse salt, if desired. Bake at approximately 140°C (top/bottom heat) for 20–25 minutes, depending on the size. The Goletschle will keep for 3–4 weeks if kept in a cool container.