For the filing
In a bowl scramble the eggs until they are homogenized. Add the rest of the ingredients and mix well until they are homogenized.
For the Greek puff pastry cheese pie
In the workbench lie the pasty sheets per two sheets. Add 70gr of the filling in the center of the 6 sheets. Share the filing with a spoon leaving a small space of 1 to 2 cm from the edges of each sheet. Brush the edges with the egg in the puff pastry with the filling. Place the remaining six sheets of puff pastry over the sheets with the filling and lightly press the edges to stick together. Brush with egg and sprinkle with sesame seeds. Pierce the top surface of the puff pastry with a fork. Lay the cheese pies on a non-stick baking pan and bake in a preheated oven at 190C in the air for 15 to 20 minutes, until the cheese pies get a nice blond color, rise and become crisp
- Be careful not to overcook the cheese pies and burst the filling through the foil.
- We can prepare the cheese pies and store them in the freezer.
Defrost and follow the recipe’s baking instructions.