Emmentaler rolls

Bring the wine to the boil, along with the water, butter, crushed garlic clove and spices. Add the flour from a height, mix well with a wooden spoon or spatula until a smooth ball forms. Place the filling in a bowl. Gradually add the eggs while stirring well, until the filling becomes smooth. Finely chop the marjoram and mix it into the filling along with the mustard and Emmentaler AOP. Put into a piping sack with a large nozzle.

Roll out the pastry and cut each piece into 8 rectangles. Squeeze the filling out of the piping sack, making a sausage-like shape lengthways on each piece of pastry. Brush along the length with egg white, form a loose roll, with the ends remaining open. Place on a baking tray lined with greaseproof paper, with the closed side facing down, brush with the beaten egg yolk. Bake in a 180 degree oven for 20-25 minutes, serve warm or cold with a salad.