Pumpkin Seed Cheese Cookies

For the pumpkin seed cheese pastry, first grate the cheese and pumpkin seeds. Roll up the puff pastry, cut in half and brush with beaten egg.

Sprinkle with half of the cheese and 4 tablespoons of chopped pumpkin seeds. Cover with the other half of the dough and press down on the edges. Brush with egg and sprinkle with remaining cheese, pumpkin seeds and cumin salt.

Divide into small squares with a pastry wheel. Bake the pumpkin seed cheesecake for about 20 minutes at 180°.

Preparation Tip:

Turn the pumpkin seed cheesecake over when it is already nice and crispy on top and bake until crispy on the bottom side as well.

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