Spicy Greek-style Feta Cream Pockets
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 55 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g feta cheese
- 2 tablespoon, heaped cream cheese
- 2 tablespoon, heaped quark, 40% fat in dry matter
- 3 teaspoons, heaped chives, chopped
- 2 teaspoons, heaped parsley, chopped
- 1 clove garlic, grated
- 1 pinch (s) black pepper
- some chili powder, or finely chopped chili peppers
- 1 packet puff pastry, fresh from the refrigerator, 275g
- some water to brush the pockets
Print Recipe
Pin Recipe Instructions
- Cut the feta cheese into small cubes and finely mash it with a fork on a board. Put the feta in a bowl and mix with the cream cheese, natural quark, pepper, chilli and herbs with a fork to form an even mixture.
- Now preheat the oven to circulating air 180 ° C or top-bottom heat 200 ° C. Then cut the puff pastry into rectangles that are twice as long as they are wide. I usually take 6 x 12 cm.
- Now the filling is portioned with a spoon on the lower half of the puff pastry. Just enough that the pockets can still be closed.
- Now fold the upper half onto the lower half and press in the edges with a fork to close the pockets.
- Carefully distribute the mixture from above in the bag with a slight pressure. Then brush the pockets with a little water from above. Place the finished bags on a baking rack lined with baking paper and bake for 20 minutes.
- Then the fat pockets should cool for another 5 minutes so that the puff pastry and the filling can set a little.
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