Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Gently pat the block of feta dry with paper towels. Cut it into ½-inch thick batons or sticks.
- Lightly flour your work surface and unfold the puff pastry sheet. Cut it into rectangles, roughly 2x3 inches each. Place a stick of feta on each pastry rectangle.
- Drizzle each feta stick generously with honey and sprinkle with red chili flakes.
- Brush the edges of the pastry with the egg wash. Fold the short sides over the feta, then roll it up tightly like a small envelope. Press the seam to seal.
- Place the rolls seam-side down on the prepared baking sheet. Brush the tops with the remaining egg wash and sprinkle generously with sesame seeds.
- Bake for 15-20 minutes, or until the pastry is puffed up and a deep golden brown.
- Let the rolls cool for a few minutes before serving. Drizzle with more honey and chili flakes if desired.
Notes
Tip 1: Ensure your puff pastry stays cold for the flakiest results.
Tip 2: Use block feta in brine for the best creamy texture.
Tip 3: Don't skip the egg wash; it's essential for that perfect golden-brown, crispy exterior.
Tip 2: Use block feta in brine for the best creamy texture.
Tip 3: Don't skip the egg wash; it's essential for that perfect golden-brown, crispy exterior.
