Salty cheese wreath

1. 

Gouda cheese 2 oz (60 g)

Grate the cheese finely.

2. 

unsalted butter 0.75 oz (20 g)

Melt the butter.

3. 

chicken egg 1 pc

Whip the eggs and add the lightly cooled butter into it.

4. 

bulgarian cheese Sirene 5.25 oz (150 g)

Finely crush or grate the cheese.

5. 

Add gouda cheese to Balkan cheese, 3/4 egg with butter. Mix well.

6. 

puff pastry 9.75 oz (275 g) • all-purpose flour / plain flour

Put puff pastry on floured board and cut it lengthwise into three equally large strips. Divide the cheese filling evenly into the middle of the strips. Spread edges of the dough with 1/3 egg and butter. Cut edges lengthwise, as if you wanted to roll them into a roulade.

7. 

Braid a braid.

8. 

unsalted butter • all-purpose flour / plain flour • crushed cumin

Lay the braid into a round mold greased with butter and sprinkled with flour (diameter 24 cm) and create a wreath. Spread with rest of the egg and sprinkle with caraway.

9. 

Bake for 20 minutes at 180 °C.

10. 

Let the cake cool down and put it on a plate.

11. 

Cut and serve. The cake taste best fresh, but it is also good the next day after baking, but the filling solidifies.