Blend the herbs, grate the scamorza and parmesan. Mix these ingredients adding an egg, salt and pepper.
Lay out a roll of puff pastry on a baking tray. Spread the filling on the puff pastry, leaving the edge free.
Roll out the other roll of puff pastry. Make 8 cuts at the same distance without reaching the edge or even the center; pinch the dough between one cut and the other (watch the video on Instagram that shows you and makes it easier!).
You can place the shaped puff pastry in the freezer for 10 minutes to simplify the transfer to the other puff pastry.
Once positioned on top of the filled pastry, pinch the edge to seal it well.
Beat the egg yolk and add the cream and use it to brush the surface.
Bake at 180° for about 20/25 minutes (until it has risen and taken on a nice color).
