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These feta and mint pastry pockets will take your appetizers to the next level with their tasty blend of cheese and fresh herbs. These crunchy little triangles have become my go-to snack whenever I'm hosting friends.
I've been making these triangles since my first dinner parties. The mix of salty feta and cool mint always gets people talking and asking for more around my table.
What You'll Need
- 10 brick pastry sheets: enough for about 20 small triangles. Look for flexible sheets that don't break easily
- 200g feta cheese: sheep's milk feta works best for a stronger flavor
- 20g grated Comté cheese: adds depth and helps bind the filling
- 1 fresh egg: works as the glue for our mixture
- 1 bunch fresh mint: its flavor pairs wonderfully with the feta
- Freshly ground pepper: brings out flavors better than pre-ground stuff
- Extra virgin olive oil: for authentic taste and beautiful browning
Simple Cooking Steps
- Mix the filling:
- Break up the feta in a bowl with a fork until it's smooth and even. The more time you spend breaking it down, the easier your filling will be to work with.
- Boost the flavors:
- Throw in the freshly grated Comté and crack the egg into the mix. The Comté brings a slight nutty taste that works magic with the feta.
- Add the herbs:
- Finely chop the mint leaves after washing and drying them. Mix them into the bowl with a good pinch of freshly ground pepper. Make sure the mint spreads evenly throughout.
- Blend everything:
- Pour a teaspoon of olive oil into the mixture to add softness and flavor. Stir all ingredients carefully until you've got an even filling.
- Shape into triangles:
- Cut each pastry sheet in half lengthwise. Fold each half in two to create a strip. Put a teaspoon of filling at the bottom of the strip and start folding upward in a triangle pattern.
- Brush with oil:
- Lightly coat each triangle with olive oil using a kitchen brush. This step is key for getting that perfect golden crunch everyone loves. Arrange them on a baking sheet lined with parchment paper.
- Bake them right:
- Heat your oven to 180°C and bake the triangles for exactly 20 minutes. Keep an eye on them after 15 minutes since some ovens run hotter than others.
My daughter loves helping me fold these little triangles. This shared cooking moment has become our special routine before family gatherings. The mint from our garden adds an amazing freshness that guests notice right away.
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Storage and Planning Ahead
You can prep these triangles ahead and keep them in the fridge for up to 24 hours before baking. Cover the tray with plastic wrap so the pastry doesn't dry out. If you're cooking them later, take the tray out 15 minutes before you plan to bake so they can warm up to room temperature.
Tasty Twists
This basic version works with many changes. Try goat cheese instead of feta for a milder taste. Toss in some toasted pine nuts for extra crunch. A touch of honey mixed into the filling creates an interesting sweet note that balances the salty cheese perfectly.
Where They Come From
Brick pastry comes from Tunisian cooking but this feta and mint version leans more toward Greek flavors. This cultural mix perfectly shows off Mediterranean food at its best. While they're traditionally served during Ramadan, these pastries are now enjoyed year-round as starters or snacks in many countries.
Frequently Asked Questions
- → What cheese can replace feta?
You could swap feta for soft goat cheese or ricotta for a creamier texture.
- → Can I make them ahead of time?
Sure! Wraps can be prepped and stored in the fridge before baking. Cook them right before serving to keep them crunchy.
- → How do I get them golden?
Use a brush to gently coat the wraps with olive oil before baking for a shiny, golden finish.
- → Can I fry them instead of baking?
Yes, pan-fry them with a bit of oil. Cook each side over medium heat until golden.
- → How can I tweak the flavors?
Mix in spices like cumin, or trade mint for parsley or cilantro to change things up.