Cheese muffins with puff pastry

Ingredients for 1 servings:

• 1 pack of puff pastry, from the refrigerated section
• 2 eggs
• pepper
• nutmeg
• possibly herbs
• 100 g feta cheese
• 200 g cream cheese, grainy
• 100 g Parmesan, grated
• 100 g cheese (Edam), grated
• 50 g cheese (Edam), grated, for sprinkling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

for 12 pieces

Roll out the puff pastry and divide it into 12 equal squares. Place these in the greased muffin cups, pressing down the edges. I found it difficult to remove the paper baking cups afterwards. Whisk the eggs with pepper and nutmeg. Cut the feta into small cubes. Mix all the cheeses and any herbs with the eggs and divide them among the muffins. Press the dough corners towards the center and sprinkle the muffins with the remaining grated Edam cheese. Bake in a preheated oven at 180°C on the middle rack for about 20 minutes. We like them best when they’re lukewarm. The feta means you don’t really need any salt, but that’s a matter of taste. This recipe can be varied to use up leftover cheese.