Puff pastry parcels with Emmentaler AOP

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Ingredients for


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  • leeks
  • pear
  • Emmentaler AOP
  • sprigs of marjoram
  • coarse mustard
  • egg
  • ready-rolled rectangular puff pastry, about 300 g
Star of the dish
Emmentaler AOP Organic Réserve/Surchoix

Cut the leek in thin rings of 2-3 mm, steam over boiling water for 3 minutes, leave to cool. Peel the pear, remove the core and cut into small cubes of 5 mm. Grate the Emmentaler AOP on a coarse grater. Pull the marjoram leaves off the stalk. Place the leek, pear, Emmentaler AOP and marjoram in a bowl and mix well with the mustard then compress the filling together.

Separate the egg yolk from the white. Cut the pastry equally into 8 large squares. Brush the edges of the pastry, about 1 cm in depth, with the egg white. Place the filling in the centre of the pastry. Take one corner and fold over to make a triangle shape, press the edges down firmly. Whisk the egg yolk and brush it gently over the top of the pastry parcel.

Lay the pastry parcels on a baking tray lined with greaseproof paper. Bake in the centre of a hot oven at 200 degrees for about 20 minutes. Serve the pastry parcels warm with a salad.

Tipp: kleinere Teigtaschen herstellen, diese warm oder kalt zum Apéro servieren.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


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