2 packages frozen puff pastry
1 c. whole milk ricotta
1 c. feta (preferably Bulgarian feta)
2 egg yolks, plus 2 eggs
1 Tbs. water
2 Tbs. sesame seeds
Salt and pepper to taste


Take puff pastry out of freezer to defrost. Preheat the oven to 350° degrees. Whisk together 2 eggs and water, set aside. Mix together the ricotta, feta, remaining egg yolks, and pepper. On a floured work surface, roll out the dough until it is approximately one half inch thick. Cut the dough into four-inch squares. Place a heaping spoonful of the cheese mixture onto the center of each square. Brush the edges of one side of the square with the egg and water mixture. Fold opposite corners of the puff pastry together to seal, being mindful to eliminate as much air as possible. Using a fork, crimp the edges of the dough together. Brush the egg mixture on top of the pastry and sprinkle with the sesame seeds. Repeat with the remaining puff pastry and cheese mixture. Place into the oven for 25-35 minutes until lightly golden all over.


Serves 4-6


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