Feta-Filled Pastry Pockets

Ingredients

• 40 g Butter
• 150 g Feta
• 50 g hard cheese (e.g., Graviera)
• 1 hard-boiled egg
• 2 Tbsp whipping cream
• 2 tbsp freshly chopped parsley
• 2 tbsp freshly chopped coriander leaves
• Pepper
• Salt
• 250 g yufka dough (or filo dough)

Instructions

1. 1.

   Preheat the oven to 200°C fan.

2. 2.

   Melt the butter. For the filling, crumble the feta into a bowl. Dice the hard cheese finely. Peel and finely chop the egg. Add the cheese cubes, whipping cream, parsley, coriander, pepper and optionally salt to the bowl. Mix well.

3. 3.

   Cut the dough into strips (about 7x20 cm) and brush each with melted butter. Place 1 tbsp of filling at the start of each strip and fold in a zigzag pattern to form triangles until the end. Arrange the pastry pockets on a baking sheet lined with parchment paper, brush with remaining butter, and bake for about 15 minutes until golden brown.