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🍽️ Oven-Baked Cheese Pockets with Fresh Tomato Salad

546 kcal · 30 min · 4 servings

Ingredients

• 40 g Butter
• 100 g Feta
• 25 g Gruyère cheese
• 1 Egg
• 1 tbsp Parsley
• 1 tbsp Dill
• Pepper (from the mill)
• 2 large sheets Yufka dough (from the Greek or Turkish grocery store)
• 250 g Bush tomato
• 1 Onion
• 1 tbsp Anise schnapps
• 1 tbsp Oregano
• 1 tbsp Basil
• Sugar

Instructions

1. 1. Turn on the oven and set it to 200 degrees Celsius with top and bottom heat.
2. 2. Melt the butter in a small saucepan over medium heat.
3. 3. Crumble the sheep's cheese and the Greyerzer cheese into a large bowl.
4. 4. Add the beaten egg and the washed herbs to the cheese mixture.
5. 5. Stir all the filling ingredients vigorously with a spoon.
6. 6. Season the cheese mixture finally with a pinch of pepper.
7. 7. Carefully remove the sheets of puff pastry from the packaging.
8. 8. Brush the pastry sheets thinly with the melted butter.
9. 9. Cut the pastry sheets into strips approximately 7 by 20 centimeters using kitchen scissors.
10. 10. Place one tablespoon of the cheese filling at the bottom end of each pastry strip.
11. 11. Fold the pastry strip in a zigzag pattern repeatedly into triangles until you reach the end.
12. 12. Place the finished pastry pockets on a baking sheet lined with baking paper.
13. 13. Pour boiling water over the tomatoes briefly to loosen the skin.
14. 14. Peel the skin off the tomatoes and cut them into quarters.
15. 15. Remove the hard core from the tomato quarters.
16. 16. Dice the soft flesh of the tomatoes into fine cubes.
17. 17. Peel the onion and chop it into very fine cubes.
18. 18. Mix the tomato cubes and the onion cubes in a bowl.
19. 19. Add the anise schnapps, the fresh basil, and the oregano to the vegetable mixture.
20. 20. Season the salad with salt, pepper, and a pinch of sugar.
21. 21. Serve the fresh tomato salad together with the warm cheese pockets.

Nutrition per serving

• kcal: 546
• Protein: 20 g · Fett/Fat: 36 g · Carbs: 32 g