In a large bowl, place the flour and create a well in the center. Add the salt and water. Mix until combined, then knead the dough by hand until smooth and soft.

Transfer the dough to a work surface and divide it into 4 equal portions. Roll each portion into a ball.

Roll each dough ball into a circle approximately 20 cm (8 inches) in diameter.

Stack the rolled circles on top of each other, dusting with wheat starch between each layer.

Roll the stacked dough into a larger circle, about 40-45 cm (16-18 inches) in diameter.

Carefully separate the dough sheets and stack them again, brushing melted butter between each layer.

Gently stretch the edges of the dough and fold it, using more butter between each fold.

Chill the folded dough in the freezer for about 20 minutes.

Once firm, roll the dough into a square shape, approximately 30×30 cm (12×12 inches).

Cut the dough into 36 equal squares.

Place a small amount of crumbled cheese in the center of each square.

Fold each square diagonally to create triangles, sealing the edges tightly.

Arrange the triangles on a parchment-lined baking sheet and brush the tops with beaten egg yolk.

Preheat the oven to 180°C (355°F) using the fan setting.

Bake for 20-25 minutes or until the pastries are golden brown and crispy.