I posted some while ago another recipe for pastries made with farmers cheese. Today, I thought that you might like to try another beauty and favorite around my house, so I present you the feta and black caraway pastries. If you visit Romania and especially Bucharest, where I grew up, you will find those at every corner of the street. There are so many bakeries and pastry businesses that you cannot even imagine. However, there is nothing better than homemade ones, so here is my recipe.
You will need to thaw the puff pastry first. For this recipe in particular, I used puff pastry squares that were approximately 5×5 inches each.
Preheat the oven to 400F.
The filling is feta cheese, egg and some dill (which is optional if you do not like dill). Crumble the feta and mis it really well with the egg. Add dill if you like.
I got busy wrapping the pastries and forgot to take pictures to this step…ay, ya, ya! However, the thing is that you just put a dollop of the cheese mixture in the middle of each pastry, then fold the dough in two. With a fork, seal the pastry together, so the cheese doesn’t come out while baking. Beat an egg and brush the top of each pastry with it.
Sprinkle black caraway seeds on each pastry and bake at 400F for about 30-35 minutes until golden brown.
Serve warm or cold. They are great even the next day, but I assure you, you will not have any leftovers. They are delicious!
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- 1 package (17.3 oz) Puff Pastry Sheets thawed
- 8 oz. Feta Cheese
- 1 large egg for the cheese mixture
- 1 large egg for brushing the pastries
- 1 Tablespoon dry dill (optional)
- Preheat oven to 400F.
- Defrost the puff pastry for about 40-45 minutes and use it while still cold.
- If you use regular puff pastry sheets, cut the pastry in aprox. 5x5 inches squares.
- In a medium bowl, place the feta cheese and mash it with a fork.
- Add the egg and mix well.
- Optional add the dill.
- Place a dollop of the cheese mixture in the middle of the puff pastry squares and fold the pastry in half.
- Use a fork to seal the pastry around.
- Place each pastry on a parchment paper covered baking sheet.
- Brush each pastry with the other egg on the recipe and bake at 400F for about 30-35 minutes or until golden brown.
- Serve warm or cold.