sheep cheese croissants

Ingredients for 8 servings:

• 3 packs of fresh puff pastry (rolls) (approx. 800 g)
• 400 g sheep’s cheese
• 200 g cheese, Gouda pikantje or mountain cheese
• 1 egg(s)
• 1 cup sour cream
• 1 dash of cream
• pepper
• Parsley, chopped (amount as desired)
• 60 g sunflower seeds and pumpkin seeds (mixed)
• olive oil
• Cream, for spreading

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Party pastries

Cut the puff pastry into squares (6 per pack) and then cut these into triangles. Crumble the feta cheese and finely chop the other cheese. Lightly toast the sunflower and pumpkin seeds in a little olive oil. Mix all ingredients and season with pepper to taste. Roll out the puff pastry triangles a little more and place a spoonful of filling on one wide end of each, roll up, and shape into a croissant. Make sure they are well sealed, otherwise they may leak during baking. Brush with cream. Bake in a preheated oven at 200°C for approx. 20-25 minutes until golden brown.