Zubereitung

1. 1

   Pat the feta dry and cut it into four equal pieces. Only dry cheese seals cleanly with the pastry.

2. 2

   Unroll the puff pastry with its paper and cut it into four equal rectangles.

3. 3

   Set a piece of cheese on each rectangle, season it with the dried thyme and the pepper and fold the pastry over it all round. Press the edges together firmly and turn the seam underneath.

4. 4

   Bare cheese does not belong in the basket; it runs in the hot air stream and burns onto the bottom. Here the pastry is the casing, so every parcel must be closed all round and must not have a hole.

5. 5

   Whisk the egg yolk with the milk and brush the parcels thinly with it.

6. 6

   Preheat the airfryer to 180 °C.

7. 7

   Cut a piece of baking paper to the size of the basket; it must not stick out over the edge. Set the parcels on it seam side down in a single layer with space between them and do not stack anything, as their own weight holds the paper down; cook larger quantities in two batches. Cook at 180 °C.

8. 8

   Do not turn the parcels, because the soft cheese would run out through the seam. Cook on at 180 °C until the pastry is golden brown and flaky.

9. 9

   Put the parcels on plates, drizzle them with the honey and scatter over the chopped walnuts. Both go on only now, as honey and nuts would burn in the basket.