Belly Fritters from Milföy

Materials:

4 pieces of puff pastry dough
1 bowl of Izmir tulum cheese
3 tbsp ezine feta cheese
1 tomato 
2 green pointed peppers
1 egg yolk 
 

Preparation:
When the muffins soften at room temperature, cut them in half to get square slices. Place 1 teaspoon of Izmir tulum cheese and ezine feta cheese in a square slice. Place a long slice of pepper and 1 slice of tomato on top. Fold the dough 2-3 cm inward from the right and left corners and fix it so that the middle is slightly December. Press down gently with a fork to secure the lower and upper parts of the dough. Place the greaseproof paper on the baking sheet you have laid out. Beat the egg yolks and spread them nicely on the dough part of the milfey. Bake in a preheated 180 degree oven for 20-22 minutes. Serve hot. 

Enjoy your meal...