Ingredients
Ready-made puff pastry dough
2 tablespoons flour
1 cup cream cheese
Fresh thyme, finely chopped
1 egg beaten + 2 tablespoons milk for brushing
For serving
Cherry tomatoes
Pickled olives
2 tablespoons flour
1 cup cream cheese
Fresh thyme, finely chopped
1 egg beaten + 2 tablespoons milk for brushing
For serving
Cherry tomatoes
Pickled olives
Method
- Defrost puff pastry before using to be easy for shaping.
- Roll puff pastry dough on a lightly floured dusted surface into a rectangular shape.
- Place dough in an oven try and cover with cling film, refrigerate for about an hour.
- Preheat oven to 180 degrees Celsius.
- Divide dough to 4 equal squares.
- Mix cream cheese with thyme, spread filling down the center of the dough.
- Make cuts with tip of knife long sides of dough with an angle (slope).
- Braid dough across filling in a crisscross manner.
- Bake in middle oven rack for about 10 - 12 minutes or until golden brown.
- Serve warm with tomatoes and olives.
- Roll puff pastry dough on a lightly floured dusted surface into a rectangular shape.
- Place dough in an oven try and cover with cling film, refrigerate for about an hour.
- Preheat oven to 180 degrees Celsius.
- Divide dough to 4 equal squares.
- Mix cream cheese with thyme, spread filling down the center of the dough.
- Make cuts with tip of knife long sides of dough with an angle (slope).
- Braid dough across filling in a crisscross manner.
- Bake in middle oven rack for about 10 - 12 minutes or until golden brown.
- Serve warm with tomatoes and olives.
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