- For the pastry
- 300 grams Pastry flour
- ½ package Baking powder
- 200 grams Butter
- 1 teaspoon Salt
- 1 Egg
- 1 generous pinch ground paprika
- In addition
- 1 Egg yolk
- 2 tablespoons Whipping cream (or creamer)
- 50 grams Sesame seeds (white and black)
- Pastry flour (for work surface)
For the pastry: alternatively, use 300 grams (approximately 10 ounces) of frozen puff pastry instead of making dough. Combine all ingredients in a bowl and quickly knead with the dough attachment of hand mixer. Place on a work surface and knead into a ball, wrap in plastic wrap and refrigerate for about 30 minutes. (If using puff pastry, thaw).
For the filling: cut Gorgonzola into small cubes, mix with the cream cheese and season with pepper. Roast sunflower seeds in a dry pan.
Divide pastry into two portions and roll out between two sheets of plastic wrap to into two rectangles (40 x 15 cm) (approximately 16 x 6 inches). (If using puff pastry, roll out two sheets to the same size). Spread two pastry sheets with cream cheese mixture thinly and sprinkle with sunflower seeds.
Fold two pastry sheets in half lengthwise. Combine egg yolks with cream, brush pastry with it and sprinkle with sesame seeds. Cut each cheese pastry (or puff pastry) strip into 10 pieces. Arrange on lined with parchment paper baking sheet and bake in preheated oven at 220°C (approximately 425°F) for about 15 minutes or until golden brown. Cool on a wire rack and serve with full-bodied wine.