Wild Garlic Sheep Cheese Sticks and Rolls

Ingredients

• 400 g puff pastry (frozen)
• 1 bundle fresh wild garlic
• 100 g sheep cream cheese
• 1 tsp milk
• Salt
• black pepper (ground)

Instructions

1. 1.

   Wash the wild garlic, dry it and finely chop. Mix with the cream cheese and milk, season with salt and pepper.

2. 2.

   Lay out the thawed puff pastry sheets (4 sheets) on a floured work surface side by side. Spread 3 sheets with the wild garlic mixture. Stack the sheets with the coated side up, top with the uncoated sheet. Roll them together with a rolling pin, press the filling in, roll slightly wider, then cut into about 1 cm thick strips lengthwise using a sharp knife (use a ruler for accuracy). Lay the strips flat on a parchment‑lined baking tray, press lightly with your palm and bake in a preheated convection oven at 180°C for about 10–15 minutes until golden.

3. 3.

   To make rolls, halve the flat strips, roll them as tightly as possible, flatten slightly, place on the baking tray and bake exactly like the sticks.