John Myers
Ingredients for 4 servings:
- 200 g feta cheese
- 250 g mascarpone
- 2 pieces of puff pastry, already rolled out
- 2 eggs (whole)
- ½ dl cream
- 2 tbsp chives
- 2 tbsp parsley
- salt and pepper
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
The original recipe uses ricotta or low-fat curd cheese instead of mascarpone.
Crumble the feta into a mixing bowl using a fork or by hand. Mix the mascarpone with the feta well. Stir in the eggs. Mix the mixture well. Season to taste. Use less salt, as the feta is slightly salty. Add the chives and parsley and mix the mixture well. Place one of the two puff pastry sheets flat (without a rim) on a baking sheet. Spread the mixture evenly over the puff pastry, leaving about 1.5 cm free all around. Carefully place the second sheet of pastry on top of the mixture, ideally using four hands. Press firmly along the edges. Prick the pastry at regular intervals with a fork and brush with cream (instead of egg yolk) to ensure the pastry browns nicely during baking. Preheat the oven to 200°C (top and bottom heat) and bake on the middle rack for 20 minutes. Cut into four or eight pieces to serve. Tip: Cucumber salad or a seasonal green salad is a good side dish.
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