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- Prepare the Cheese Mixture:
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- In a large bowl, combine the cream cheese, feta cheese, grated cheese (cheddar or gouda), and mozzarella. Mix in the minced garlic (10g) and chopped parsley (30g) until well combined. Set aside.
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- Prepare the Puff Pastry:
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- Preheat your oven to 180°C (350°F).
- Roll out the puff pastry (700g) on a floured surface. If using frozen puff pastry, make sure it is fully thawed. Cut the pastry into even portions, large enough to hold the cheese filling.
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- Assemble the Pastry:
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- Spoon the cheese mixture evenly onto the puff pastry pieces.
- Fold the puff pastry over the filling to seal it, crimping the edges with a fork. You can create small pockets or larger turnovers based on your preference.
- Brush the top of the puff pastry with a beaten egg for a golden finish.
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- Bake the Pastry:
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- Place the filled puff pastry pieces on a parchment-lined baking sheet.
- Bake in the preheated oven at 180°C (350°F) for about 30 minutes, or until the pastry is golden and crispy.
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- Prepare the Bacon and Cream Sauce:
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- While the puff pastry is baking, cook the bacon (100g) in a pan until crispy. Remove and crumble.
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- In the same pan, add the minced garlic (2 cloves) and chopped rosemary (10g). Sauté until fragrant.
- Add the cooking cream (200g), mustard (25g), salt (2g), and black pepper (2g) to the pan. Stir and cook the sauce on low heat until it thickens slightly.
- Add the crumbled bacon back into the sauce and stir.
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- Serve:
- Once the puff pastry is baked and golden, remove from the oven and allow to cool slightly.
- Serve the baked puff pastry with the creamy bacon and herb sauce drizzled over or as a dipping sauce on the side.
