Did you say cheese? Yes please.
You can’t go wrong with cheese-filled puff pastry morsels. These family-friendly parcels include three of my favourites cheeses; Greek feta, Italian parmesan and fresh ricotta.
The combination of smooth ricotta and pieces of salty feta encased in flakey pastry is so delicious, it’s difficult to stop at just a couple.
Ideal for lunchtime, entertaining or an after school snack, make sure you grab one while they last.
300g fresh ricotta
300g Greek feta
1 cup grated Italian parmesan
Pinch of Pepper
Pinch of nutmeg
1 tbsp milk
5 sheets puff pastry
Sesame seeds or poppy seeds to sprinkle on top.
Makes 45 or 20 large
Preheat your oven to 200*C
Defrost puff pastry sheets.
Line baking trays with baking paper.
In a small bowl crack one egg and add the milk. Whisk together to make your egg wash and set aside.
Using a large bowl add in your egg and whisk lightly. Add in all the cheeses, pepper and nutmeg, using a fork to break up any large pieces of cheese and mix them all together.
Cut puff pastry sheet into 9 equal squares for mini triangles or alternatively, cut the sheet into quarters.
Add 1 teaspoon of the cheese mixture into the centre or 1 heaped tablespoon for large triangles.
Egg wash each corner of the puff squares to make an L shape. Fold over corner to corner to make a triangle shape.
Use a fork to press down and seal the edges.
Place triangles onto a baking tray.
Brush the triangles with egg wash and use your fork to poke a couple of air vents on the top.
Sprinkle with sesame seeds or poppy seeds if you wish.
Cook for 20-25 mins until golden.
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