Vegetable Prussiens

For the filling, sauté the vegetables and garlic in butter, cover with a lid and add a little water if necessary, until just tender, season. Leave the vegetables to cool.

Spread the dough evenly. Mix egg white and Sbrinz with the vegetables. Spread filling evenly on the dough. Roll up dough from two sides to center, moisten with a little egg white and gently glue together.

Cut dough double roll into 6#8 mm wide prussiens, place on baking sheet covered with parchment paper.

Bake in the middle of the oven heated to 220 °C for 12#15 minutes. Serve hot, lukewarm or cooled.

Tips Prussiens can be served as an aperitif, with salad, soup or as a snack.

Depending on the season and preferences, use other vegetable mixes.

Replace Sbrinz with other grated cottage cheese or possibly cheese.

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