For the cheese caps, quickly knead a shortcrust pastry from flour, egg, salt and butter and chill for 1 hour. Then roll out to the thickness of the back of a knife and cut out 5-6 cm diameter circles.
Cut processed cheese wedges into cubes and spread on the cookies. Pinch each cookie to form a triangle and brush with beaten yolk.
Bake in the preheated oven at 200 °C for approx. 15-20 minutes.
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