1. Roll out a sheet of phyllo dough on the work surface.

2. Brush the entire sheet with melted butter using a brush. Superimpose a second sheet. Brush again.

3. Cut the sheets lengthwise into 4 equal strips. Cut in half height-wise to get 8 small rectangles.

4. Place the cheese at the bottom of each pastry. Sprinkle with caraway seeds and fold the sides. Roll up and seal with melted butter.

5. In a hot skillet, melt the butter. Place the bouchées and brown on each side.

6. Serve hot.