Cheesy Puff Pastry with Artichokes and Herbs

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Prepare the Puff Pastry:
Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into squares or rectangles, depending on your preferred size for individual servings.

Assemble the Pastries:
On each puff pastry square, sprinkle a generous amount of shredded gouda and fontina cheese. Add a few chopped pepperoncinis and marinated artichoke hearts (if using). Season with black pepper.

Seal the Pastries:
Fold the puff pastry over the filling to create a pocket or turnover shape. Press the edges with a fork to seal the pastries.

Brush and Sprinkle:
Brush the top of each pastry with the beaten egg to give them a golden finish. Sprinkle with sesame seeds for a little extra crunch.

Bake:
Place the prepared pastries on the lined baking sheet and bake for 15-20 minutes, or until golden and puffed.

Serve:
Once baked, let the pastries cool slightly before serving. Enjoy the delicious mix of gooey cheese, savory artichokes, and a touch of spicy heat from the pepperoncinis!

Serving and Storage Tips: