Crispy cheese pastries that look like candy and are just as yummy? Yes, please!

From: The White Chef
Recipe: Danit Soloman
Photo and Design: Yehudah Soloman

Servings: 10

Preparation Time: 20 minutes

Ingredients:
10 mini frozen malawach, thawed
2 Spanish Onions (can be replaced with three cups of finely chopped green onions)
10 grams of Tnuva Butter
250 grams of Tnuva Feta Cheese
¼ cup of yellow raisins, chopped
½ tsp of coriander
½ tsp of black pepper
A pinch of a salt
1 egg, beaten with an added tbsp of water and a pinch of salt

Instructions:
-Preheat the oven to 200 degrees C
-Cover a tray with a baking sheet
-On a counter or your work station, roll out the dough until flat. Use a cup or plate that is 10 cm in diameter to cut the puff pastries into circles.
-With the help of a knife, cut small snips into the edges at about 2 cm wide. Pinch the inner dough with a fork to avoid the dough swelling. Bake until golden brown
-If the dough rises, gently push it back
-When they look a little baked take them out
– With a spatula to spread the cream cheese over them in a circular motion.
– Sprinkle the sliced (or ringed) onion, cherry tomatoes and crumbled feta cheese over the slightly baked puff pastry rounds.
Drizzle on some olive oil and season it with salt and pepper
-Bake for fifteen minutes.
-When ready remove from oven and sprinkle on the parsley for a garnish with a drizzle more of olive oil.
-Serve hot