Defrost the puff pastry. Finely grate Emmental. Finely dice bacon, fry in a frying pan until crisp and drain on kitchen roll.
stack one third of the puff pastry sheets on top of each other, roll out on a floured surface to a 4 mm thin square (approx. 35 x 35 cm). Mix egg yolk and milk, brush plate thinly with it. Cover one half of the dough with a third of the cheese and sprinkle with paprika powder. Fold the 2nd half of the dough over it, press it smooth, roll it out again to 35 x 35 cm. Cut the slab in half diagonally, then into 2 cm wide strips. Turn the ends against each other and put the sticks to cool for half an hour.
Roll out one third of the puff pastry sheets as above, brush with egg yolk milk, sprinkle with one third of the cheese and caraway seeds. Roll up puff pastry from 2 sides to the center, press rolls well until smooth. Cut into 1 cm thick slices and leave to cool for half an hour.
Roll out remaining dough as above, brush with egg yolk milk, sprinkle with one third of the cheese and bacon cubes and roll up into a tight roll. Cut into 1 cm thick slices and leave to cool for half an hour.
Place dough pieces on baking sheets with parchment paper. Bake one after the other in a hot oven at 200 degrees on the 2nd rack from the bottom for 15 minutes.
Khb 04/98
Our tip: Use a bacon with a strong taste – this way you give this dish a special touch!
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