Spicy cheese nut stalks

Additional requirements: brush, rolling pin, baking sheet, baking paper.

Instead of walnuts you can also choose hazelnuts or pistachio nuts.

Line the baking sheet with baking paper.

Preheat the oven to 200 ° C.

(with hot air mode).

Let the puff pastry thaw.

Finely chop the nuts and mix them in a bowl with the cheese, thyme, some (coarse) sea salt and freshly ground black pepper.

Place two slices of puff pastry next to each other four times, let them press a cm and press the edge.

When making twenty cheese stalks, these are four long slices of puff pastry.

Beat the egg.

Spread two long slices of puff pastry with egg and sprinkle these slices with a quarter of the nut cheese mixture.

Press this well and place on each long slice with nuts another long slice of puff pastry.

Brush the top of the puff pastry slices with egg and sprinkle the rest of the nut cheese mixture over it.

Roll out the piles with a rolling pin so that they become more compact.

Cut each dough pile lengthwise into ten stems.

Place the stalks side by side on the baking sheet, ensuring sufficient space.

Slide the baking sheet into a ridge in the middle of the oven and fry the stalks until golden brown and done in fifteen to twenty minutes.

Allow the stems to cool from the oven until they are completely cold and brittle.