Recipe by Chocolatl
Adapted from the October 17, 2009 issue of Family Circle Magazine. Submitted by a reader, Shelly Fisher, who created it after having Swiss fondue in Europe. I don't think the garlic works, so I have made it optional.
Top Review by K9 Owned
I've been wanting to make these for more than a week now but they were definitely worth the wait! I was making French Onion Soup and as I don't care for Swiss cheese I always swap it out for Gruyere. I needed white wine for the soup and by happy coincidence this recipe uses Gewurztraminer so I was able to make both items sharing the ingredients. I cut the recipe in half as there are just two of us, other than that I made as directed with just a pinch of garlic powder and was delighted with the result. Tender, flaky and oh so yummy! Thanks for sharing this recipe - I'll be making it regularly!
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon grated nutmeg
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon garlic powder (optional)
- 1⁄2 cup cold butter, cut into small cubes
- 1 cup Gewurztraminer wine
- 1 1⁄2 cups shredded gruyere cheese
- 1 tablespoon butter, melted
Directions See How It's Made
- Preheat oven to 425°F.
- Place flour, baking powder, baking soda, nutmeg, salt and garlic powder in a large bowl and whisk to combine.
- Cut in the cold butter until mixture is crumbly.
- Add wine and cheese and stir until all dry ingredients are moistened.
- Turn dough out onto a lightly floured surface.
- Knead 5 to 6 times. Pat dough into an 8-inch circle.
- Cut dough into 8 wedges.
- Place wedges 1 inch apart on lightly greased baking sheet.
- Brush tops with melted butter. Bake until golden brown, about 15 minutes. Serve warm or at room temperature.