Follow these steps for perfect results
Puff pastry squares
5x5-inches
Whole milk ricotta
drained
Feta
good quality
Egg yolk
large
Lemon zest
fresh
Fresh dill
diced
Scallions
chopped green parts
Pepper
freshly ground white or black
Egg yolk
mixed with water
Sesame seeds
toasted
Puff pastry squares
5x5-inches
Plum Jam
Ground walnuts
fine ground
Lemon or orange zest
Vanilla extract
pure
Salt
coarse
Confectioners' sugar
for dusting
Prepare the savory pastry filling by combining ricotta, feta, egg yolk, lemon zest, dill, scallions, and pepper in a bowl.
Mix well until homogenous and set aside.
Prepare the sweet pastry filling by combining plum jam, ground walnuts, lemon or orange zest, vanilla extract, and salt in a bowl.
Mix well until homogenous and set aside.
Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
Cut each puff pastry square from the corners halfway to the center.
Place a spoonful of savory filling in the center of each square.
Fold every second section into the center and pinch to form a star or windmill shape.
Place the savory pastries on a baking sheet and brush with egg yolk.
Sprinkle with sesame seeds.
Bake for 18-20 minutes until puffed and golden.
Repeat the folding process with the sweet filling and place on the other baking sheet.
Bake for 18-20 minutes until puffed and golden.
Dust the sweet pastries with confectioners' sugar after baking.
Serve warm or at room temperature.
Expert advice for the best results
Make sure the puff pastry is cold before handling.
Don't overfill the pastries to prevent leakage during baking.
Everything you need to know before you start
15 minutes
The fillings can be prepared a day in advance.
Arrange the pastries on a platter, alternating between the sweet and savory.
Serve with a dollop of whipped cream or a sprinkle of powdered sugar.
Black or green tea
Discover the story behind this recipe
Traditional Christmas pastry
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