* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the filling. Place the yoghurt, the sun-dried tomatoes, the dill, the 2 eggs, the 2 tbsp of olive oil, the salt and the pepper in a bowl and mix all the ingredients well.
- Step 2: Prepare the pastry pouches. Divide the stuffing between the pieces of kourou pastry and seal by joining all the corners together, forming a pouch. Spread 1 tbsp of olive oil on the pan and place the pouches on it. Beat the egg yolks with the rest of the olive oil and brush the mixture over the pouches.
- Step 3: Cook in preheated oven at 180C for approximately 25-30 minutes, until the pastry is cooked and turns light brown. Set the pastry pouches aside for 10 minutes to cool and serve.
Ingredient List
- 1 package of kourou pastry (cut each sheet into 12 pieces)
- 400g manouri cheese
- 200g strained yoghurt
- 100g sun-dried tomatoes in olive oil and herbs
- 2tbsp chopped fresh dill
- 2 eggs (gently beaten)
- 1 egg yolk
- 4tbsp extra virgin olive oil
- salt
- ground black pepper