BLUE WINDOW | Food Travels in the Alps | Taillé aux Greubons (savoury pastries)

These traditional yeast pastries are associated with the baking traditions of three Swiss cantons, Fribourg, Neuchâtel and Vaud.

  • 400 g crackling, chopped small
  • 330 g white wheat flour
  • 330 g sour dough
  • 100 ml milk / water
  • 50 g butter / lard
  • 30 g sugar
  • 10 g yeast
  • 5 g salt

Combine all the ingredients into a loose dough, leave to rise for an hour, degas, repeat twice, then leave overnight. Degas and roll out thin. Cut into four squares, place on top of each other, roll to flatten, cut into 3 cm x 9 cm rectangles. Leave to rise for a couple of hours. Preheat oven to 200ºC. Bake for 30 minutes.