Puff pastry flowers with Toma cheese

Preparation:

Preparation: Cut four or more discs with a diameter of about 15 cm from two rolls of frozen pastry and keep them aside. Butter a baking dish, place a disc of puff pastry in the center and, all around, the others just overlapping. Brush the surface with an egg yolk diluted in a spoonful of water. Place the toma on the central disc, add a little salt, fold the other discs over it to form a sort of flower. Put in a preheated oven at 180 degrees for a quarter of an hour or until the cheese is completely melted. Serve hot. Accompanying wines: Cellatica DOC, Aprilia Merlot DOC, Alezio Rosato DOC.