Peynirli Cep Boergi

Rating: 5.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)



A great pasta dish for any occasion:

Flour for rolling out Pepper from from the mill 1 tbsp. tbsp. grated lemon zest Oil for for frying.

Place the puff pastry on a floured surface and cut each into large or small squares as desired. For the filling, heat the olive oil in a frying pan. Rinse the cleaned scallions and bell bell pepper under cold running water and drain well. Cut the spring onions and peppers into fine cubes or strips, add to the olive oil and sauté briefly. Add the finely chopped peppers and sauté briefly. Remove the vegetables from the heat and cool. Add the peeled, seeded and diced tomatoes and the chopped feta cheese to the vegetables.

Select the parsley, rinse, drain well, chop finely and fold in as well.

Season the filling with pepper, salt, cumin, cayenne pepper and lemon zest.

Whisk the egg white with a little water and brush the edges of the pastry sheets with it.

Divide the filling evenly among the leaf part squares and fold them together to form pockets, pressing the edges firmly.

Before serving, take out the sheep cheese pockets floating in oil until golden brown, drain well and bring to the table cooled or warm.

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