Salty cookies

Cheesy cream horn (Hungarian “sajtroló”)

Made by:


For 4 persons

1 package
puff pastry
5 dl
Mizo milk (2.8%)
2-3 tablespoons
10 dkg
Mizo cream cheese tube
30 dkg
Grated Mizo Trappist cheese
1 pinch
1 pinch
ground pepper



The puff pastry is rolled out to a thickness of 3-4 mm, cut into 2 cm wide strips, then wrap them around sajtroló shaped (tube shaped) cake molds and spread with beaten egg on top. Bake them ready at 180-200 degrees. Let them cool.
Mix 2 eggs in a pan with flour and milk. Cook until thick, stirring constantly, then add the different cheeses and salt and pepper to your taste. The cream is then poured into the cooled pastry tubes, then dip their two ends into grated cheese and serve.