Mediterranean Filled Envelopes

with olives, peppers and feta

These delicious envelopes make a perfect starter or can be paired with a salad for a light meal.

Prep:

10 Minutes

Cook Time: 15 Minutes

Serves: 6

Ingredients:

1 pkg. Wewalka Puff Pastry Dough
1 Tbsp. sesame seeds
5 oz. crumbled feta cheese
1/2 yellow pepper, chopped
1/2 red pepper, chopped
3 oz . pitted black olives
1 Tbsp. honey
Salt
Coarsely ground black pepper
Egg wash (1 egg and 2 Tbsp. water, beaten)
Fresh basil leaves

Baking Tips

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Use product immediately upon removal from refrigerator as there is no need to thaw! No need to use flour and a rolling pin to stretch the dough.

Dough will roll out and cut easier if it is chilled. If you're trying to create a specific shape, keep the pastry as cold as possible (but not frozen) and it will be easier to make precise cuts.

If you want to keep the inside from rising as much as the edges, just use a paring knife to score a border. Don’t cut the dough all the way though! Use a fork to prick the dough. The pastry will still be light and flaky with the edges puffed up and the center will stay down.

Pop the dough in the fridge after working with it, while the oven preheats. This step gives the fat in the dough a chance to re-solidify, to get an even better baking result.

Egg-wash: Just before baking, brush your puff pastry with egg wash (1 large egg with about 2 tablespoons water, beaten) to give it an attractive shine and color.

To seal the pastry edges for any stuffed pocket-style pastry, just brush a thin layer of water or egg whites along the edges and press them together to make them stick.

Crimp edges of smaller pastries like hand pies with a fork. Larger pastries can be crimped with your fingertips.

Serve soon after baking! Puff Pastry is best when fresh, so ideally bake close to serving. Only few recipes are great to make ahead. Puff Pastry is best when baked and served the same day.

To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.

Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.

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Directions

1. Preheat oven to 400°F.

2. Slowly brown the sesame seeds in a dry pan over low heat. Remove from heat and set aside.

3. Unroll the refrigerated Puff Pastry Dough on the enclosed parchment paper and place on a baking sheet. Cut the puff pastry into 6 even squares (2 cuts on long side and cut in half on the short side).

4. For the filling, mix the feta, peppers, olives, and honey in a bowl and season with salt and pepper. Evenly distribute the filling in the middle of the squares, brushing edges of the dough with small amount of water and then folding all four corners inward and pinching to form an envelope with each dough.

5. Brush the filled envelopes with egg wash and sprinkle with sesame seeds.

6. Bake them for 15 minutes until browned and nicely puffed.

7. Remove baked envelopes from oven and garnish with fresh basil. Serve warm or at room temperature.

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