Puff pastry bites

Ingredients for 1 servings:

• 1 pack of puff pastry from the refrigerated section or frozen (275 g)
• 200 g feta cheese
• 1 small zucchini
• 1 large onion(s)
• 1 clove(s) garlic
• 1 tbsp olive oil
• 1 tbsp Crema di Balsamic vinegar
• pepper
• herbs, Mediterranean
• 1 egg yolk for brushing
• some sesame seeds for sprinkling

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

with zucchini and feta filling

Thaw the frozen puff pastry. Finely dice the onion and garlic, fry in olive oil, and let cool. Meanwhile, mash the feta cheese with a fork until no large chunks remain. Then add the onions and garlic, a dash of olive oil, and a drizzle of balsamic vinegar, and mix well. Season with pepper and herbs (thyme works well here). Unroll the puff pastry and divide into 4 equal-sized rectangles (cut rectangles lengthwise parallel to the shorter side of the pastry sheet to create 4 adjacent rectangles). Spread the cheese mixture lengthwise across the middle third of each rectangle. Cut the zucchini into strips about 1 cm wide (better a little too thin than too thick) and place these strips lengthwise on top of the cheese mixture. Fold the pastry sheets together lengthwise to form a roll. Press the overlapping ends firmly together with the tines of a fork to prevent the puff pastry parcels from opening during baking. Brush the tops of the rolls with egg yolk and sprinkle with sesame seeds. Then, using a sharp knife, cut the rolls into 6-8 pieces and place them on a baking sheet. Bake the parcels in a preheated oven at 200°C (top/bottom heat) for about 15 minutes until golden brown. Tip: Some of the mixture may ooze out of the open ends of the puff pastry parcels during baking. If you push them back with a knife or similar immediately after baking, the mixture will stay where it belongs.