Ingredients
makes approx. 35
- approx. 350 g of butter puff pastry dough
- 1 whisked egg
- 1 sprig of sage
- 75 g of freshly grated, spicy Gruyère cheese,
- 50-75 g of thin slices of raw ham
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
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1 Roll out the butter puff dough into a 2-3mm thick rectangle. Brush with the egg and cover with the sage leaves. Sprinkle on the Gruyère. Press firmly into the dough with the rolling pin. Lay the raw ham on top.
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2 Fold along each of the longer sides 2-3 times towards the middle and then fold together. Wrap in aluminium foil and put in the fridge for 2 hours.
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3 Cut the strip of dough into 4-5 mm wide slices. Lay out in a baking tin lined with baking paper, not too close together, with the cut side facing upwards
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4 Bake for 10-15 mins. in the middle of the oven, preheated to 225°C. Turn the Prussians over halfway through the baking time. When baked, carefully remove them from the baking tin and allow to cool completely on a grid.
Bon
Appétit
Appétit
