Puff pastry Cheese beoregs
Light,flaky,ready-to-bake puff pastry that’s fast,easy to use and delicious;just spoon the mixture over flat puff pastry,fold edges over filling to form a triangle. Press firmly to seal, secure the ends,brush with egg yolk mixture and bake in oven until golden brown.Enjoy
ingredients:
3 packages each 500gr. Frozen vegetable Puff pastry
Cheese filling:
4 cups mixed shredded cheeses (Provolone/Mozzarella/
1/4 cup crumbled feta cheese
1/4 cup parsley leaves
1 whole egg
Egg wash:
1 egg yolk
1 teaspoon 10/% cream or any milk
Preparation:
1.Thaw frozen puff pastry packages in room temperature for 45 minutes.Puff pastry is easiest to work with when it’s cold, whatever you’re not using keep in the refrigerator, and if the pastry gets too soft while you’re preparing simply return it to the fridge or freezer to firm it up.
2.In a container of hand blender,add 1 egg,parsley leaves mash them together until parsley thinly chopped .
3.In a large bowl,add shredded cheeses with 1/4 cup crumbled feta cheese and egg parsley mixture.Mix until all combined.Keep aside
4.lightly grease with butter 2 large baking sheet pans.
5.On a flat working place or a clean cutting board place each square puff pastry put 2 generous tablespoons prepared shredded cheeses,fold edges over filling to form a triangle.Press firmly to seal and then using your fingers close tightly the edges.
6.Arrange stuffed puff pastry side by side in greased baking sheet.Place the pan in fridge for 30 minutes.
7.Preheat the oven at 350 degrees F. Brush each puff pastry with egg yolk mixture.
8.Bake cold cheese puff pastries one baking sheet pan at a time in preheated oven on the second level from the bottom of oven until golden brown.
9.Keep in pan for 5-8 minutes and serve hot
3 packages each 500gr. Frozen vegetable Puff pastry
4 cups mixed shredded cheeses (Provolone/Mozzarella/
1/4 cup crumbled feta cheese
1/4 cup parsley leaves
1 whole egg
1 egg yolk
1 teaspoon 10/% cream or any milk
1.Thaw frozen puff pastry packages in room temperature for 45 minutes.Puff pastry is easiest to work with when it’s cold, whatever you’re not using keep in the refrigerator, and if the pastry gets too soft while you’re preparing simply return it to the fridge or freezer to firm it up.
2.In a container of hand blender,add 1 egg,parsley leaves mash them together until parsley thinly chopped .
3.In a large bowl,add shredded cheeses with 1/4 cup crumbled feta cheese and egg parsley mixture.Mix until all combined.Keep aside
4.lightly grease with butter 2 large baking sheet pans.
5.On a flat working place or a clean cutting board place each square puff pastry put 2 generous tablespoons prepared shredded cheeses,fold edges over filling to form a triangle.Press firmly to seal and then using your fingers close tightly the edges.
6.Arrange stuffed puff pastry side by side in greased baking sheet.Place the pan in fridge for 30 minutes.
7.Preheat the oven at 350 degrees F. Brush each puff pastry with egg yolk mixture.
8.Bake cold cheese puff pastries one baking sheet pan at a time in preheated oven on the second level from the bottom of oven until golden brown.
9.Keep in pan for 5-8 minutes and serve hot