Summary

Ingredients

• 1 packet puff pastry, from the refrigerated shelf
• 2 egg (s)
• pepper
• nutmeg
• possibly herbs
• 100 g feta cheese
• 200 g cream cheese, rainier
• 100 g parmesan, rated
• 100 g cheese (Edam), rated
• 50 g cheese (Edam), rated, for sprinklin

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Instructions

1. Roll up the puff pastry and divide into 12 equal squares. Place these in the greased muffin troughs, press down on the edge. It was difficult to peel off paper cases afterwards.
2. Whisk the eggs with pepper and nutmeg. Cut the feta into small cubes. Mix all types of cheese and possibly herbs with the eggs and spread over the muffins. Press the corners of the pastry together towards the middle and sprinkle the muffins with the rest of the grated Edam cheese.
3. Bake in the preheated oven at 180 ° C on the middle shelf for about 20 minutes.
4. We like them best when they are lukewarm.
5. Because of the feta you don`t really need any salt, but that`s a matter of taste.
6. This recipe can be varied nicely to use up leftover cheese.