This delicious puff pastry recipe is so versatile and easy to make, you’re going to wonder where it has been all your life if you have never tried it. If you have, you know that one decadent, crispy, warm bite is all it takes for deliciousness to fill your soul! I like having this for breakfast, lunch, and even as a side for dinner. I love that it is also easy to pack when you’re on the go whether it’s to take to work, picnics, or long trips.
I have made this many times, and played around with a lot of different flavors. My recipe calls for subtle hints of my favorite flavors I think you will enjoy! Also, I have searched long and hard for decent quality puff pastry, and let me tell you it wasn’t easy to find! Why? You ask? Well, let’s just say that after reading “Deep Nutrition” by Catherine Shanahan, my entire approach to cooking and baking did quite a turnaround! I thought I was eating healthy until I read her book, which blew my mind! I credit my aim for running away from canola oil all to her, and I couldn’t be more grateful to have discovered that golden piece of information! Now, of course, I am not going to judge anyone for which type of pastry dough they use, and I know that avoiding canola oil can sometimes be utterly impossible especially when dining out, but that doesn’t mean I am not going to try my best. So if I make a suggestion, know that this is my effort to bring forth to you the highest quality ingredients possible to make healthy eating easily accessible for you. Not just for this recipe, but for all my recipes. You can find dufour puff pastry from wholefoods. I haven’t seen it anywhere else at this time, but if you find it from any other market, please comment below and tell us where.
Can you use another puff pastry? Of course! What’s the big deal with canola oil? I strongly recommend reading Catherine’s Book. Now let’s get to the fun part and make some delicious food!
|Prep Time: 5 minutes||Bake Time: 25-30 minutes|
|Serves: *8 puff pastries||Total Time: 35 minutes|
1 package of dufour classic puff pastry dough 14 oz. (slightly thawed)
3/4 cup crumbled feta cheese
1 egg (yolk and egg white separated)
1 tsp dried mint
1 tbsp sesame seeds
1. Preheat oven to 375F.
2. Cut slightly thawed pastry dough into *8 equal rectangle (approximately 2inch. by 4 inch). If you use a different brand of pastry dough, you may have more or less than 8 rectangles.
3. Set aside onto a large baking sheet lined with parchment paper.
4. In a small mixing bowl, add crumbled feta, mint, and egg white and stir until well combined.
5. Place egg yolk in another small bowl and whisk with 1 tsp of filtered water for egg wash, set aside.
6. Place half a tablespoon of cheese mixture onto the bottom layer of each pastry rectangle leaving room on the corners and sides for sealing. Repeat this step until all 8 rectangles are filled with the cheese mixture. (If you have a little extra cheese mixture you can distribute evenly onto each pastry rectangle being mindful not to overflow.)
7. Carefully grab the top of the rectangle and fold over to meet the corners of the bottom of the dough and gently press all the sides to seal the dough. (Your pastry dough should now look like a square.)
8. Repeat step 7 until all the pieces of pastry dough are sealed.
9. Brush the tops of each sealed pastry dough with egg wash using a pastry brush.
10. Sprinkle sesame seeds on top of each pastry dough and bake at 375F for 25-30 minutes, or until golden brown. Enjoy!
Seal in an airtight container at room temperate for up to 4 days, if it lasts that long 😉
Do not under bake pastry dough, and double check baking times on the pastry dough box as they will slightly vary.
Do not let the pastry dough thaw too much to preserve crispiness after baking.
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