Double Cheese Feet

Ingredients for 1 servings:

• 100 g crème fraîche
• 125 g butter, cut into pieces
• 270 g Emmental cheese, grated
• 150 ml milk
• 1 tsp salt
• 1 pinch(s) paprika powder
• 1 pinch of nutmeg
• 300 g flour
• 75 g cornstarch
• ¾ tsp baking powder
• 8 slices of butter cheese
• 1 egg yolk
• some yogurt
• Flour for the work surface

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

simple and delicious

For the dough, knead the crème fraîche, butter, and Emmental cheese well using the dough hook of a mixer. Then add the milk, salt, paprika, and nutmeg and mix briefly. Mix the flour, starch, and baking powder and gradually knead in. Knead the dough briefly with your hands until you have a relatively firm dough. Cover the dough and let it rest in the refrigerator for about 30 minutes. Roll out the dough in several portions on a floured work surface to a thickness of 0.7 cm. Cover one half with the butter cheese slices, then fold the other half over it and roll it out again so that the dough is about 1 cm thick. Then cut out feet using a cookie cutter. Place these on a baking sheet lined with baking paper. Mix the egg yolk and a little yogurt and brush the cheese feet with it. Bake at 200°C (top and bottom heat) for about 15 minutes, until they begin to brown. The baking time varies depending on the thickness of the cheese feet. Tip: To prevent the dough from sticking to the rolling pin, you can cut open a freezer bag and place it between the dough and the rolling pin while rolling it out.