Cheese Fondue Pies
6 servings
45 minutes
Cheese fondue pastries are a delicate combination of crispy dough and aromatic, gooey cheese cream. This dish has roots in Swedish traditions where the art of making fondue meets a love for baking. These pastries feature two types of cheese – Gruyère and Dutch – creating a complex, rich flavor with light nutty and creamy notes. The addition of garlic, lemon juice, and paprika adds spiciness to the filling while dill brings freshness. Vodka and corn flour help achieve the perfect consistency. Serve these pastries warm to enjoy the gooey cheese filling. They are perfect for a cozy evening or festive treat, impressing guests with their exquisite taste and texture.
1
Preheat the oven to 220 degrees. Roll out the dough on a floured surface. The thickness of the dough should not exceed 3 mm.
- Puff pastry: 450 g
2
Cut out 12 circles of dough with a diameter of 10 cm and place them on a baking tray with bun indentations. Prick the bottom with a fork and refrigerate for 10 minutes. Line the resulting baskets with parchment and fill with dry peas (to prevent the bottom from puffing up during baking). Bake for 5 minutes until golden.
- Puff pastry: 450 g
3
Mix grated cheeses, garlic, cream, lemon juice, and paprika in a pot, heat and stir until a smooth sauce forms. Combine corn flour and vodka, add to the pot, and cook for 2 minutes. Stir in dill.
- Gruyere cheese: 200 g
- Dutch cheese (Gouda/Edam): 200 g
- Garlic: 1 clove
- Cream: 140 ml
- Lemon: 1 piece
- Paprika: pinch
- Cornmeal: 2 teaspoons
- Vodka: 50 ml
- Dill: 2 tablespoons
4
Place the mixture in dough molds, serve the pies warm.
- Gruyere cheese: 200 g
- Dutch cheese (Gouda/Edam): 200 g
- Garlic: 1 clove
- Cream: 140 ml
- Lemon: 1 piece
- Paprika: pinch
- Cornmeal: 2 teaspoons
- Vodka: 50 ml
- Dill: 2 tablespoons
