Cheese feet

Ingredients for 1 servings:

• 250 g flour
• 150 g butter, soft
• 120 g cheese (Gruyere), grated
• 60 g cheese (Sbrinz), grated
• ½ cup cream (full cream)
• ½ tsp salt
• ½ tsp baking powder
• 1 tsp sweet paprika powder
• 1 egg yolk for brushing
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Aperitif pastries

Mix the softened butter, cheese, spices, and heavy cream with a wooden spoon until smooth. No chunks of butter should be visible. If you like your pastries spicy or hot, simply increase the seasoning accordingly. Sift the flour and baking powder onto a work surface and knead into the butter mixture with your hands. First, rub everything into crumbs, then knead into a smooth dough. Shape the dough into a ball, wrap it in cling film, and let it rest in the refrigerator for about 2 hours. Preheat the oven to 200°C (top/bottom heat: 160°C). Roll out the dough to a thickness of 1/2 cm on a lightly floured work surface and cut out shapes. My cutter is a foot shape, hence the name “Käsefüssle” (cheese feet). Then place it on a prepared baking sheet and brush the surfaces with beaten egg yolk. Bake in the center of the oven for about 8 to 12 minutes. Remove from the sheet and let cool. I serve this as an aperitif with garlic sauce or just as a snack. Important tip: When preparing the dough, work as quickly as possible to prevent it from becoming brittle.