Croissants with Cheese Cream
Preheat oven to 180 ° C.
Place into a bowl the three types of cheese, egg, mint and plenty of freshly ground pepper and stir well.
Unwrap the puff pastry sheets and spread them on the kitchen countertop.
With a sharp knife cut each sheet into three rectangular pieces (from the large side) and each piece, cut sideways in half to create two triangles.
Put in each triangle 1 tablespoon of the cheeses mixture and wrap (from the wide to the narrow side) the triangle to create the familiar shape of a croissant.
Repeat the process with the remaining ingredients.
Transfer the croissants on a baking sheet lined with parchment paper and spread with a little beaten egg.
Sprinkle with few poppy seeds and bake for 15-20 minutes until they rise and turn golden.
What you will need
2 puff pastry sheets ZIMI PSACHNON
100 g crumbled feta
100 g cream cheese
100 g spicy kasseri cheese, grated
1 egg, preferably organic
2 tbsp mint, chopped
freshly grounded pepper
1 egg, preferably organic, beaten for brushing
few poppy seeds