Croissants with Cheese Cream

April 4, 2016

  • 20 mins

    20 mins

    40 mins

20 mins
20 mins
12 croissants
Difficulty Level


2 puff pastry sheets ZIMI PSACHNON

100 g crumbled feta

100 g cream cheese

100 g spicy cheese, grated

1 egg, preferably organic

2 tbsp mint, chopped

freshly grounded pepper

1 egg, preferably organic, beaten for brushing

few poppy seeds


Preheat oven to 180 ° C.

Place into a bowl the three types of cheese, egg, mint and plenty of freshly ground pepper and stir well.

Unwrap the puff pastry sheets and spread them on the kitchen countertop.

With a sharp knife cut each sheet into three rectangular pieces (from the large side) and each piece, cut sideways in half to create two triangles.

Put in each triangle 1 tablespoon of the cheeses mixture and wrap (from the wide to the narrow side) the triangle to create the familiar shape of a croissant.

Repeat the process with the remaining ingredients.

Transfer the croissants on a baking sheet lined with parchment paper and spread with a little beaten egg.

Sprinkle with few poppy seeds and bake for 15-20 minutes until they rise and turn golden.

Start Timer (20 minutes)