Cheese crunchies

Name: Cheese crunchies
Cook time: 5 min
Total time: 50 min
Yield: 20
Ingredients: 270 g fresh puff pastry; 50 g grated Gouda aged cheese 48; 20 g Parmigiano Reggiano powder

Borrelhapje of puff pastry with two types of cheese.

Ingredients

20 g Parmigiano Reggiano powder

Kitchen Stuff

1 cling film
1 baking paper

Directions

Preheat the oven to 200 ° C.
Take the puff pastry out of the package.
Roll out the dough and place it on the worktop with the dough side. Remove the baking paper and roll out the dough a little further.
Mix the cheeses together. Spread the cheese mixture over the puff pastry and press well.
Roll both long sides of the puff pastry towards the center. Pack the rolling pin with preserving foil and leave to rest for 30 minutes in the refrigerator.
Remove from the refrigerator and cut into 20 slices. Place the slices on a baking tray covered with parchment paper.
Bake the cheese butterflies in the middle of the oven for 12-15 min.