Prepare all the ingredients

Roll out the puff pastry and brush it with egg yolk.

Cut the goat cheese(s) in small pieces. I am here using Cabécous cut in 4. Put each piece on the puff pastry, spacing them fairly enough. (see picture 5)

Cover with a slightly larger layer of dough.

Cut each feuillete with a pastry cutter, paying special attention to press on the sides so that they stick well together.

Put the feuilletes on a greased baking sheet...

Preferably in a quincunx-like shape.

Glaze the top of each feuillete with egg yolk.

Beware, do not put to much egg yolk. Wipe any excess off the brush before brushing.

Bake in the oven at 200°C (392°F) for 10 to 15 minutes.

While they bake, the feuilletes swell and get a golden crust whereas the cheese is melting inside.

If well welded with the cookie cutter and the egg yolk (picture 5), they should not open while baking.

When baked, take out of the oven...

...and transfer onto a service dish while they are still hot. Use a metallic spatula for this.

Serve immediately. You can also prepare them in advance and warm them up just before serving them.