Spicy feta cream pockets Greek style

Ingredients for 2 servings:

• 150 g feta cheese
• 2 tbsp, heaped cream cheese
• 2 tbsp, heaped quark, 40% fat in dry matter
• 3 tsp, heaped chives, chopped
• 2 tsp, heaped parsley, chopped
• 1 clove(s) garlic, grated
• 1 pinch(s) black pepper
• some chili powder or finely chopped chili peppers
• 1 package of puff pastry, fresh from the refrigerator, 275g
• some water to brush the pockets

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Puff pastry parcels filled with spicy feta cream

Cut the feta cheese into small cubes and mash finely with a fork on a board. Put the feta in a bowl and mix with the cream cheese, natural quark, pepper, chili, and herbs with a fork until smooth. Now preheat the oven to 180°C fan/convection oven or 200°C top and bottom heat. Then cut the puff pastry into rectangles that are twice as long as they are wide. I usually use 6 x 12 cm. Now spoon the filling onto the bottom half of the puff pastry. Just enough so that the pockets can still be closed. Now fold the top half onto the bottom half and press the edges in with a fork to seal the pockets. Carefully spread the mixture into the pocket, applying light pressure from above. Then brush the top of the pockets with a little water. Place the finished pockets on a baking rack lined with baking paper and bake for 20 minutes. Afterwards, the feta pockets should cool for about 5 minutes so that the puff pastry and the filling can firm up a bit.