Cheese Ears

Name: Cheese Ears
Cook time: 45 min
Total time: 45 min
Yield: 40
Ingredients: 1 Roll (270 g) of fresh puff pastry (24 x 42 cm; e.g. from Aunt Fanny; refrigerated shelf); 4 Branches of rosemary; 175 g medieval Gouda (piece); 3 Garlic cloves; 1 Egg Yolk; 1 TABLESPOON Whipped cream or milk; 1 str. tbsp. coarse sea salt; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 40

1 Roll (270 g) of fresh puff pastry (24 x 42 cm; e.g. from Aunt Fanny; refrigerated shelf)
4 Branches of rosemary
175 g medieval Gouda (piece)
3 Garlic cloves
1 Egg Yolk
1 TABLESPOON Whipped cream or milk
1 str. tbsp. coarse sea salt
baking paper

Directions

1
Take the dough out of the refrigerator and let it rest for about 10 minutes. Wash the rosemary. Pluck and chop the needles. Grate cheese. Peel garlic and press through.
2
Unroll dough together with baking paper. Halve the plate 1 x lengthwise. Spread cheese, rosemary and garlic evenly on both plates. Roll each plate tightly from the long sides to the middle. Cut into 20 slices each.
3
Place the auricles on two baking trays lined with baking paper and press down lightly.
4
Whisk the egg yolk and cream and brush the little ears with it. Sprinkle with some coarse salt. Bake one after the other in a preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 13-15 minutes.
5
Let it cool down on a grid.