Sesam‑Blätterteiggebäck

Ingredients

• 2 sheets of puff pastry (275 g each)
• 5 tbsp grated hard cheese (e.g., Pecorino)
• 1 egg yolk
• 2 tbsp milk
• 2 tbsp light sesame seeds
• 2 tbsp black sesame seeds
• 150 g yogurt
• 50 g sour cream
• Salt
• Pepper
• 1 tbsp freshly chopped herbs (e.g., parsley, basil, dill)
• a splash of lemon juice

Instructions

1. 1.

   Preheat the oven to 200 °C fan‑forced. Line a baking tray with parchment paper. Roll out one sheet of puff pastry and lightly dust it with cheese. Place the second sheet on top and press gently. Cut out rabbit shapes with a cutter and place them on the tray. Whisk the egg yolk with milk and brush the pastries. Sprinkle with both sesame varieties and bake in the oven for 15–20 minutes until golden.

2. 2.

   Meanwhile, mix yogurt with sour cream. Season with salt, pepper, herbs, and lemon juice, tasting as you go.

3. 3.

   Serve the rabbit shapes together with the dip, preferably still lukewarm.