Leave the pastry to slightly soften and cut it into equal rectangles. Prepare stuffing as you separate the head of broccoli into florets, then heat a little oil and put them to stew. When it softens, add spices.
Completely soften and strain the broccoli, then add the cream and finely crumbled cheese and mix.
Put a spoonful of stuffing with broccoli into the pastries and arrange in a lightly greased baking tray.
Bake at a 392°F (200 °C) setting.