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Witch fingers with Riviera Swiss

Witch fingers with Riviera Swiss

24 portions


  • 395 g (14 oz.) Puff pastry
  • 12 hot dog sausages
  • 250 g (9 oz.) Riviera Swiss cheese
  • 12 whole almonds, blanched
  • 1 egg, beaten


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  • Preheat oven to 200°C (400°F).
  • Halve the hotdogs. Cut the cheese into 12 sticks.
  • On a floured work surface, spread the pastry dough out with a rolling pin. Cut out 24 rectangles, the same length as the sausages.
  • Place a piece of sausage and a stick of cheese on each pastry rectangle and roll the dough firmly around the sausage to resemble a finger.
  • Place an almond on one of the ends so that it looks like a nail.
  • Place the witch fingers on a baking sheet covered with parchment paper.
  • Brush with the beaten egg.
  • Bake for 25 minutes or until the witch fingers are golden brown.
  • Serve with tomato sauce.

Looking for an alternative to this cheese?


Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

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