John Myers
Mini Cheese Pouch
The perfect mini cheese pouch recipe with a picture and simple step-by-step instructions.
- 1 role Puff pastry 275g
- 30 g Crumbled feta
- 30 g Grated cheese I had Emmental
- 30 g Grated Parmesan
- 1 Egg whisked
- 1 tsp Dried oregano
- 0,125 tsp Sweet paprika
- Sesame
- Thaw the puff pastry according to the instructions on the package.
- Preheat the oven to 175 ° C, line the tray with baking paper.
- Whisk the egg. Mix the three types of cheese, oregano, paprika and HALF of the whisked egg.
- First cut the puff pastry into squares of approx. 10×10 cm, then halve the squares diagonally again so that each square results in 2 triangles.
- Place a teaspoon full of the cheese mixture in the middle of each triangle, then fold the rope corners to the middle and press firmly on the lower edge. Now fold the upper corner down and also press it tightly. Place the pouches on the baking sheet with the baking paper with enough space between them.
- Brush the pouches with the rest of the egg and sprinkle with sesame seeds. Instead of sesame, you can also use grated Parmesan or caraway seeds.
- Bake at 175 ° C for about 25-30 minutes, until the dough rises nicely and has a beautiful golden color.
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