For the filling, we will use three cheeses : feta cheese, ricotta cheese, and parmesan cheese.

Crush the feta with a fork in a salad bowl and knead to form a smooth dough.

Incorporate the ricotta, parmesan, milk and mint. Add 1 egg and the paprika, and mix well.

Shaping and baking the cheese turnovers

Preheat the oven to th. 6/180°C and cover 2 baking sheets with baking paper.

Whisk 1 egg with the milk in a bowl.

Roll out the dough on a lightly floured work surface into a layer 3 mm thick.

Cut out circles 10 cm in diameter using a cookie cutter or a glass, apply icing to the edges using a pastry brush.

Pour 1 generous teaspoon of filling into the center of each circle, spreading it slightly into an oval (the amount of filling should be enough to make the half-moons generous, but without risking them exploding during cooking).

Fold the dough rounds by grasping them between your thumb and forefinger to cover the filling.

Pull on both ends to lengthen and taper the half-moons a little. Press the edges firmly to close them, then hem them by slightly raising the bottom edge to contain the filling.

Arrange the half-moons on the baking sheets and brush them with the remaining icing.

Bake one sheet at a time for about 20 minutes. Let cool slightly so that the half-moons are warm but not hot.