How to make
The puff pastry is left overnight in the refrigerator.
The yellow cheese and ham are coarsely grated. The olives are pitted and cut into small pieces.
The dough is spread out slightly and cut into rectangles - whatever size you decide.
Take one rectangle and put the prepared stuffing on its half and cover it with the other side.
It is very important, that the puff pastries are closed very well, otherwise they will fall apart during baking.
Sealing them is best done with a fork.
The already sealed puff pastries are smeared with egg yolk and if desired, sprinkled with sesame seeds.
Bake them in a preheated oven at 360°F (180°C), until they aquire a golden color.
It took about 20 minutes for mine.
