Puff Pastry with Spicy Cheese Filling

Lay out puff pastry slices and defrost for ten minutes. Rinse and clean spinach thoroughly.

Dice onion and garlic. Saute in butter until translucent. Add spinach, dripping wet, and steam in covered saucepan for two to three minutes until tender. Season with salt, pepper and grated lemon peel. Drain well in a sieve.

Coarsely chop pine nuts and spinach. Mix with currants. Cut white cakes into finger-thick sticks.

Cut puff pastry slices in half diagonally. Roll out half of the halved slices a little bit. Place a piece of white pastry in the middle of the unrolled slices and place 1 tablespoon of spinach filling on top. Brush the edges with egg white. Place the rolled out puff pastry slices on top and press the edges well together. Straighten with a pastry wheel. Place on a tray rinsed with water. Brush the dough with beaten egg yolk and prick with a fork. Bake in the oven at 200 °C (fan oven: 180 °C , gas: level 3) for fifteen to twenty minutes.

Weisslacker, beer cheese (www. Food-from-bavaria. De): Cheese with whitish, varnish-like smear. It has the shape of a cube with an edge length of 12, 5 cm. It weighs about 1.7 kg, or 60 g in small cubes. The surface color is white-yellow, covered with a thin, varnish-like smear, without actual rind formation. The inner color is light, whitish. The cheese is semi-solid, bacony, but not sticky.

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