Homemade Mozzarella Thyme Pastries… a delightful baked treat characterized by its flaky, crispy texture and rich, flavorful filling. Prepared with puff pastry dough and a mixture of thyme and mozzarella cheese, they are an ideal choice for breakfast or as a light snack alongside labneh or yogurt.
Ingredients
– Puff Pastry Dough: 1 package– Thyme: 1 cup
– Olive Oil: 1 cup
– Mozzarella Cheese: 1.5 cups (shredded)
– Egg: 1 large
– Water: 1 tablespoon
– Sesame Seeds: 2 teaspoons (toasted or plain)
Instructions
- Preheat your oven to 400°F (200°C). Prepare two baking sheets by lining them with parchment paper.
- On a lightly floured surface, unfold the puff pastry sheets. Gently roll them out slightly with a rolling pin to enlarge them, pressing gently to seal any openings.
- In a small bowl, combine the thyme with the olive oil until it forms a paste-like consistency. Adjust the texture by adding a little more oil or thyme as needed.
- Spread a thin layer of the thyme mixture over the bottom half of the pastry, then sprinkle generously with shredded mozzarella cheese.
- Fold the top half of the pastry over the filling and gently press to seal the edges.
- Cut each pastry in half, then cut each half into 6 equal strips.
- Twist each strip from both ends in opposite directions, then tuck the ends underneath to form a small knot. Arrange these on the prepared baking sheets.
- Repeat the process with the second puff pastry sheet.
- In a small bowl, whisk together the egg and tablespoon of water. Brush this mixture over the pastries and sprinkle with sesame seeds.
- Chill the pastries in the refrigerator for 15-20 minutes before baking. This step helps create extra flaky layers.
- Bake for 20-25 minutes, or until the pastries are golden brown and puffed up. Rotate the baking sheets halfway through to ensure even cooking.
- Serve the thyme and cheese pastries hot. They are delicious on their own or served with labneh or Greek yogurt.
