Cheese, herb filling: Mash both cheeses with a fork and mix with the herbs. Season and refrigerate until ready to use.
Spinach filling: Rinse fresh spinach and remove stems. Use frozen spinach thawed and well expressed. Chop onion into small pieces. Heat 1 tbsp oil, saute chopped onion until translucent, add spinach and saute lightly. Make remaining oil hot and roast pine nuts and raisins until golden. Mix pine nuts and raisins into spinach, season and refrigerate until ready to use.
Vegetables, raw ham stuffing: chop zucchini and onion. Chop peterli or possibly cilantro, chop raw ham. Roast pecoroni wrapped in aluminum foil or possibly under hot broiler, cool slightly, peel, remove seeds and pour juice to zucchini. Cut peeled peppers into very small cubes. Mix all ingredients, season and infuse. Before further use, lightly dust the mixture with flour.
Preparation of the doughnuts Roll out the finished puff pastry with the rolling pin a little bit thinner and cut out roundels of 8-9 cm. In the center of each dough rondelle, place a heaping dollop of filling. Mix the egg whites with a little water, moisten the edges of the dough with a brush, fold the rondels into a half moon and press the edge firmly with a fork. Stir the egg yolks and brush all the kraepfli. Sprinkle with sesame seeds to taste.
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