Rosemary Pastry


  •  2 bread doughs

For internal filling

  • 100 g cheddar cheese
  • 100 g bryndza
  • 2 sprigs of rosemary
  • 2 tablespoons of olive oil

For the top

  • sea ​​salt
  • Rosemary


Break off egg-sized pieces from the bread dough and place them on a floured counter. Roll out with a rolling pin to a diameter of 12 cm. For the filling, mix the cheeses in a bowl. Add the finely chopped rosemary and mix. Divide the dough so that it reaches half of the dough. Fold the dough in half and form a half moon shape and fold the edges. Place the pastries on a baking tray lined with greaseproof paper. Apply olive oil on them with the help of a brush. Sprinkle with sea salt and rosemary and bake in a preheated 200 degree oven for about 25 minutes until they are lightly browned. Serve hot or warm.

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