Summary

Ingredients

• 3 packs puff pastry (rolls), fresh (approx. 800 g)
• 400 g sheep cheese
• 200 g cheese, Gouda pikantje or mountain cheese
• 1 egg (s)
• 1 cup sour cream
• 1 dash cream
• pepper
• Parsley, chopped (amount as desired)
• 60 g sunflower seeds and pumpkin seeds (mixed)
• olive oil
• Cream, for brushing

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Instructions

1. Cut the puff pastry into squares (6 pieces per package) and cut them into triangles.
2. Crumble the sheep`s cheese, cut the other cheese into small pieces.
3. Lightly roast the sunflower and pumpkin seeds in a little olive oil.
4. Mix all ingredients and season with pepper.
5. Roll out the puff pastry triangles a little and put a spoonful of filling on each of the wide ends, roll up and shape into a croissant. Make sure that they are well closed, otherwise they can leak out while baking. Brush with the cream.
6. Bake in a preheated oven at 200 ° C for approx. 20-25 minutes until golden.