Summary

Ingredients

• 1 package puff pastry, (roll from the cooling shelf), approx. 275 g
• 200 g oat cheese thaler
• 1 tablespoon, leveled honey
• 3 tablespoon olive oil
• 1 clove garlic
• 50 g walnuts, chopped
• 1 tablespoon rosemary, chopped, fresh or dried
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. For the filling, mash the goat cheese with the honey, the chopped walnuts, the pressed garlic, olive oil and rosemary with a fork and mix. If necessary, season with salt and pepper.
2. Unroll the puff pastry and divide the rectangle into 12 equal, rectangular pieces. It is best to have elongated pieces, because the filling should be placed on the edge, as the dough will then be folded over.
3. Place about 1 teaspoon or a walnut-sized blob of the filling on each dough rectangle, then fold the dough over and press it down with a fork. Close the dumplings properly, otherwise the cheese mass will ooze out during baking. Place on a baking sheet lined with baking paper and place in the preheated oven. Bake at 175 degrees convection for about 20 minutes, until the puff pastry pockets are golden brown.
4. They taste best when they are still warm. Ideal with a mixed salad, but also a great souvenir for a buffet or as finger food at a party.
5. If the filling is left over, you can eat it very well on bread.