Puff pastry bites with gorgonzola and feta cheese

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Let the puff pastry rest for 5-10 minutes at room temperature. Wash the rosemary, marjoram and thyme, shake dry and pluck off the leaves or needles, except for something to garnish. Cut rosemary needles finely. Crumble the feta cheese and cut the gorgonzola into small pieces. Wash figs, dab dry and cut into slices. Unroll a puff pastry sheet with the rolled up baking paper on a baking tray (42 x 24 cm).

2. 2

   Cut the puff pastry into squares of about 5 cm and brush each square (about 40 pieces) with some fig mustard. Cover one half of each square with feta cheese, the other half with gorgonzola. Sprinkle with herbs and bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10-12 minutes. In the meantime, unroll the second pastry sheet with the rolled up baking paper on a second baking tray. Cut the puff pastry into 15 approx. 8 cm squares and quarter them diagonally (= 4 triangles per square = 60 pieces). Mix egg yolk and cream and spread the triangles with it. Sprinkle half of the triangles with sesame, poppy seeds, coarse salt and herbs as desired. Remove puff pastry bites with gorgonzola and feta cheese from the oven and let them cool on the baking tray. Slide the baking tray with the triangles into the oven and bake (electric oven: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 8 minutes until golden brown. Remove from the oven and take the sprinkled triangles off the baking tray. Spread fig mustard on the remaining triangles and cover with fig wedges and gorgonzola or sheep's cheese and herbs.

3. 3

   Mix egg yolk and cream and spread the triangles with it. Sprinkle half of the triangles with sesame, poppy seeds, coarse salt and herbs as desired. Remove puff pastry bites with gorgonzola and feta cheese from the oven and let them cool on the baking tray. Slide the baking tray with the triangles into the oven and bake (electric oven: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 8 minutes until golden brown. Remove from the oven and take the sprinkled triangles off the baking tray. Spread fig mustard on the remaining triangles and cover with fig wedges and gorgonzola or sheep's cheese and herbs. Place in the oven again for about 2 minutes and bake briefly until the gorgonzola begins to melt. Arrange cooled puff pastry bites in bowls

Nutrition Facts

KCAL
40 kcal

CARBS
2 g

FATS
3 g

PROTEINS
1 g