Ghost puff pastries with Isigny Sainte-Mère Mimolette cheese

Preparation

1. Preheat oven to 190°C.

   Grate the Isigny Sainte-Mère Mimolette, pour into a bowl, add the Crème d’Isigny A.O.P., season with salt and pepper and mix.

   Unroll the dough and cut out ghost shapes with a cookie cutter.

   Place a little Isigny Sainte-Mère Mimolette filling on the shapes of the first puff pastry, leaving 1 cm around the edges.

   Moisten the edges with water and cover with the shapes of the second puff pastry to close. Weld the edges to prevent the filling from escaping during baking.

   Place your ghosts on a baking tray lined with parchment paper.

   Brush the puff pastries with the egg yolk, then place in the oven for 12 minutes. They should be golden brown.