- 200g bacon tranches cut into strips
- ½ mug crème fraiche
- 100g grated cheese
- 1 puff pastry
- Schteekhuus papers
- Raclette / Fonduegwürz
- 1 egg
Roll out the puff pastry and cut into equal size squares.
For the filling; Mix the bacon, the crème fraîche and season with the hardships and the Schtikhuuspfäffer, fill the filling with a tablespoon, in the middle of the puff pastry squares. Now sprinkle the puff pastry at the edge with a little water and collapse that the filling is well closed right, with a fork, beautiful patterns can be conjured at the edge when the top is pressed at the top.
Put the pockets on a baking tray, spread with egg and sprinkle with a bit of cheese.
As needed, sprinkle over the cheese some raclette / fondnesswear and bake at 200 ° degrees for 15-20 minutes.