Cheese Pastries


  • 1/2 lb feta cheese, grated
  • 1/4 lb of ricotta cheese
  • 2 tbs fresh mint, chopped
  • 1 egg, lightly beaten
  • 2 scallions, finely chopped
  • 2 tbs dry bread crumbs
  • 2 tbs dry bread crumbs
  • 4 sheets frozen puff pastry, thawed
  • 1 egg lightly beaten
  • 1 tbs sesame seeds
  • Preheat oven to 425 degrees.
  • Lightly grease 2 baking trays.
  • Put the feta, ricotta, mint, 1 beaten egg, scallions, bread crumbs and 1/2 tsp black pepper in a bowl and mix with a fork to combine and break up the ricotta.
  • Using a pastry cutter, cut (4 inch) rounds from the puff pastry.
  • Spoon level tbs of the cheese mixture into the center of each round and lightly brush the edges with water.
  • Fold over to enclose the filling, removing any air, and firmly seal with the prongs of a fork to form a crescent shape.
  • Brush with the extra egg and sprinkle with sesame seeds.
  • Place the pastries on baking trays and bake for 15 to 20 minutes or until well browned and puffed.
  • Serve hot.

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