Grate the cheeses.

Cut the butter into cubes and keep cold.

Line the baking tray with parchment paper.

Fit the K beater to the machine.

Add Ingredients 1 (gruyère, parmesan) into the large bowl.

Mix until combined and set aside.

Add Ingredients 2 (flour, butter, salt) into the Mixer bowl.

Mix on speed 2 for about 5 minutes.

Start the machine on speed 2.

Add Ingredients 3 (yolks, vinegar, water) into the Mixer bowl.

Mix for 3 minutes.

Add Ingredients 4 (paprika) into the Mixer bowl.

Transfer one third of the contents of the large bowl.

Mix on speed 2 for about 2 minutes.

Remove the pastry and bring together.

Pat into a rectangle and wrap in a plastic wrap.

Chill for 30 minutes.

Place the pastry on a lightly floured worksurface.

Roll out into a rectangle about 30 cm wide and 70 cm long.

Scatter some of the remaining cheese over the middle third of the pastry.

Fold the bottom third up and over the middle third.

Scatter some cheese over the folded pastry.

Fold the top third of pastry down and over the middle third.

Roll the pastry into a rectangle about 30 cm wide and 70 cm long.

Repeat the scattering and folding.

Use the last of the cheese to scatter on top of the pastry.

Roll out into a rectangle 25 cm wide and 40 cm long.

Chill in the fridge for 15 minutes.

Pre heat the oven to 175°C.

Cut the pastry into thin strips.

Twist each strip and place on the baking tray.

Bake for 10 minutes at 175°C.

Serve.