Vegetable Corners with Cheese Glaze

For the vegetable corners, put the flour in a suitable bowl and make an indentation. Add the crumbled yeast, sugar and water to the bulge and stir to form a dampfl. Cover the bowl and let the dampfl rise in a warm place for 15 minutes.

Add the remaining ingredients to the dampfl and mix until smooth. Let rise for 20 minutes. Divide the dough in half, place on two greased baking sheets (if preparing for 36 corners) and roll out. Let rise again in a warm place for 20 min.

Mix salt, eggs, pepper, pressed cheese, garlic, crème fraîche, milk and chopped kitchen herbs (cheese glaze should not be too liquid).

Clean leeks and peppers, cut leeks into rings and peppers into strips. Drain the corn water. Mix leeks, peppers and corn and spread evenly on the dough. Pour the cheese glaze on top.

Bake at 200 degrees in a heated oven on the middle rack for 45 to 55 minutes.

Cut each cake twice lengthwise and twice diagonally into nine squares, cut each square in half repeatedly to make 18 triangles per baking sheet.

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