How to make
Cut the yellow cheese into thick and large cubes. Optionally, roll the cubes in your favorite spices or crushed hot dried pepper. You can leave the cheese without the addition of additional flavors or spiciness.
Roll out a sheet of puff pastry and roll it out into a thinner crust. It is important, that the dough is in a very thin layer, in order for it to become crispy and fry well.
Cut it, so that you can wrap each piece of yellow cheese tightly, without wrapping it in more than one layer, so that it remains fine, but also well sealed.
If the puff pastry has softened while rolling, refrigerate it briefly.
Heat plenty of oil over medium heat.
Dip the cheese wrapped in puff pastry, in beaten egg and fry them until they aquire a golden color. Frying should never be done over a high heat, because the egg will get burnt quickly, but inside the dough is in danger of not being cooked through or at least not becoming crispy. Therefore - slow frying is the ideal option for breaded cheese (at 4-5 degree out of 9 degrees).
Remove the prepared breaded yellow cheese and place it onto baking paper to absorb the excess fat.
Serve this appetizing appetizer - breaded yellow cheese in puff pastry, warm. This way you will enjoy a very soft and almost liquefied yellow cheese, wrapped in a great crispy crust.
Enjoy your meal!
