Red-hearted cheese "cabbages"

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makes 30

boiled dough:

  • 3 dl of water
  • 75 g of diced, salted butter
  • 150 g of flour
  • 4 eggs
  • 125 g freshly grated, spicy Emmentaler cheese
  • 1 tsp of mustard powder
  • 1 pinch of Cayenne pepper
  • black pepper


  • 30 cherry tomatoes
  • approx.100 g of drained, mozzarella pearls
  • 35-40 small basil leaves

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boiled dough:

  1. 1 For the boiled dough: bring the butter and water to the boil. Turn off the hotplate and remove. Add all the flour at once and stir to make a smooth dough. Continue to stir on the warm hotplate until the bottom of the saucepan is covered with a white coating. Allow to cool a little.
  2. 2 Mix in the eggs gradually, using a hand-held electric whisk. Then add the remaining ingredients.
  3. 3 Put the dough into a pastry squeeze bag which has a smooth or indented nozzle of approx. 16 mm Ø. Squeeze out little, round heaps of dough ("cabbages"), not too close together, onto the baking paper lining in the baking tin. Bake for 10-12 mins. in the middle of the oven, preheated to 180°C. Then increase the heat of the oven to 220°C and bake for a further 12-15 mins. Turn the oven off, open the door and bake the "cabbages" for a further 5 mins. Remove from the oven and allow to cool completely on a grid.
  4. 4 Shortly before serving make cross marks across the "cabbages" for the cherry tomato filling, taking care that the underside remains intact.
  5. 5 Cut open the "cabbages" in the upper part and fill with the cherry tomatoes, mozzarella pearls and basil leaves. Serve immediately.

Cheese in this recipe