Filled cheese thalers

180 minutes

1.

grate parmesan, 2 Set aside. Mix 125 g flour and baking powder. Knead with 1 egg, pieces of butter and the rest of the Parmesan until smooth. Cover and cool for approx. 30 minutes.

2.

Mix the cream cheese and 2 tbsp milk. Halve the mass. Chop nuts and dried figs. Set aside 1 teaspoon nuts for garnish.

3.

Mix the figs, honey and half of the cream cheese together. Spice up. Wash thyme. Put 1 stalk aside, chop the rest.

4.

Chop 9 olives. Stir in the rest of the cream cheese with the thyme and crumbled feta and season to taste.

5.

Roll out the dough on flour 2–3 mm thick. Approx. Cut out 24 circles (5 cm Ø). Cut out 1 circle (2.5 cm Ø) from the center. Knead the leftover dough, roll out and cut out another 24 circles.

6.

Place on a baking tray lined with baking paper.

7.

Separate 1 egg. Brush the circles with egg white. Put 1 ring on each. Whisk the egg yolk and 1 tbsp milk, brush the rings with it. Scatter the rest of the cheese on top. Bake in a hot oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 10 minutes.

8.

Let cool down.

9.

Wash the fig and cut into wedges. Fill 12 cookies with fig cream. Garnish with the fig and the rest of the nuts. Cut 3 olives into slices. Fill the remaining cookies with feta cream. Garnish with olives and thyme.