- Serves 6:
- 1 (8-9 oz.) puff pastry sheet, thawed
- Egg wash: 1 egg yolk plus 2 tablespoons water
- Optional: sesame seeds for garnish
- For the Cheese Filling:
- 4 oz feta cheese, crumbled
- 4 oz ricotta cheese
- ¼ cup whole milk plain yogurt
- Pinch of salt
- Freshly ground black pepper to taste
- ½ tablespoons fresh chopped mint
- 1 egg
Preheat the oven to 400 °F, 200°C.
Lightly dust your work surface with some all-purpose flour. Roll out the puff pastry to a 12” by 15” rectangle. Place the puff pastry sheet on a baking tray lined with parchment paper.
Make an even number of diagonal cuts down each side (approx. 1 inch apart) of the rectangle. Chill in the refrigerator while the filling is prepared.
In a small bowl, whisk the egg with the ricotta cheese until combined. Add the crumbled feta and the yogurt. Mix well and season with a dash of salt and freshly ground black pepper.
Spread the cheese mixture down the center of the prepared puff pastry.
Fold the diagonal strips of dough in a criss-cross pattern over the filling, forming a braid.
Press the ends together to seal the top and bottom.
Brush with the egg wash and sprinkle with sesame seeds if desired.
Chill in the freezer for 15 minutes or in the refrigerator for 25 minutes.
Bake in the center rack of the oven until puffed and golden brown. About 30-35 minutes.
Allow to cool completely before serving.
Make ahead tips:
The puff pastry braid can be assembled, chilled in the freezer until firm, then wrapped with parchment paper and foil and kept frozen until ready to bake.
It stays fresh in the freezer (unbaked) up to 3 weeks.
When ready to bake, brush with egg wash, sprinkle with sugar and bake until puffed and golden. This can take 45-50 minutes.