Puff pastry croutons with cheese

1 serving


puff dough. measure 2 cups of the best flour, leave a little on top, put 1 spoon of oil, 1 egg, 3/4 cup of water, knead smoothly and cover with a towel. Wash 1/2 of a pound of oil in cold water and dry on a towel. roll out the dough with a finger-thick cake, put oil on the middle, bend the edges on four sides so that the oil is not visible, roll along, fold 3 times, roll again, fold on a sheet filled with flour, put on ice. after 15 minutes, roll again in the same way twice, put on the ice. after 15 minutes, roll again, so until 5 time you can consume it, and it can lie on the glacier for several days. The prepared half of the portion of puff dough is rolled out in thin strips, put on a sheet spread with oil, sprinkled with flour, puncture with a fork in several places, lubricate only the middle with yolk, sprinkle with grated Swiss cheese, put in the oven for 10 - 15 minutes, put on a napkin. feed borscht.