These small, adorable triangles are filled with a delicious mixture of three different types of cheese. The addition of sunflower seeds gives a pleasant crunchy texture. But what makes them exceptional is the homemade flaky dough and its lovely flavor. In this video, I’m also sharing a different and easier technique for rolling out pastry sheets and a few tips. Enjoy!
- 200 g haloumi cheese, finely grated
- 100 g kasseri cheese, finely grated
- 100 g cream cheese
- 1 large egg
- 50 g sunflower seeds, untoasted
- 2 tsp dried onion flakes
- freshly ground pepper
- 5 pastry sheets, ver.5
- flour for rolling out
- olive oil for brushing
NOTE: Keep the pastry sheets in the fridge. Take them out one at a time.
Start by mixing haloumi, kasseri, cream cheese and egg. Add the onion flakes and season with pepper. Add the sunflower seeds and stir the mixture well.
Flour your bench and start rolling out the first pastry sheet.
Move the rolling pin back & forth. Every few seconds, turn the sheet 90 degrees and upside down.
When it gets about 20 × 25cm / 7.8″ × 9.8″, flour it well and fold it in half, twice.
Pass the rolling pin over the sheet, stretching it in all directions. Unfold it carefully. Smooth it with the rolling pin.
Repeat this folding process when it gets to 40 × 30cm / 15.7″ × 11.8″.
The final size has to be app. 50 × 60cm / 19.6″ × 23.6″ and it should be translucent.
Brush the whole surface with olive oil. Cut it into 6 stripes.
Put a spoonful of filling near the edge of each stripe.
Fold each stripe in such a way to enclose the filling and create a triangle. Lift the bottom right edge and fold it to the left. Lift the bottom left edge and fold it to the right. Continue until you reach the other end of the stripe.
Repeat the process for the rest of the pastry sheets.
Arrange the triangles on baking sheets covered with baking paper.
Brush them with olive oil.
Bake in a preheated oven, at 190°C / 375°F, for 35 to 40min until they ‘re golden brown. Enjoy!