Brush the puff pastry squares around the edges with the egg yolk. Place the goat cheese thaler in the middle. Pluck rosemary needles, chop finely and spread on the goat cheese (about 1/2 teaspoon per cheese). Then drip a teaspoon of honey onto the goat cheese.
Lift the four ends of the puff pastry up and press together to make a small bag. Bake the puff pastry in the oven according to the instructions on the packet. Be careful, the cheese is still very hot at first.
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