INGREDIENTS (6 PERS.)
County 150G
150G raclette cheese
6 bricks sheets
6 slices of ham
bayonne
1 egg yolk
25G melted butter
PREPARATION
Preheat the oven to 180 °
Cut the cheese into sticks
Cut the ham in 2
Cut the brick pastry sheets in 3
, add the cheese and ham slices and make the rolls
Brush the pastry sheets with melted butter to fix the whole and don’t forget to do the same with an egg yolk to color it.
Make sure that the ends are well fixed to prevent the cheese from dripping during cooking. Bake
at 210 ° for five minutes!
Serve with a hot sauce
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