Best Feta Puffs Recipes

FETA PUFFS

Steps:

• Preheat oven to 425°F.
• Roll out pastry into a 14- by 10-inch rectangle (about 1/8 inch thick) on a lightly floured surface. Trim edges, preferably with a pizza wheel, and cut pastry lengthwise into 6 (1 1/2-inch-wide) strips. Chill strips on a baking sheet, covered with plastic wrap, until cold, about 10 minutes.
• Blend feta, cream, pepper, and 1 tablespoon egg in a food processor until smooth, then form into 21 balls on a work surface.
• Keeping remaining pastry covered, brush top of 1 strip with some of beaten egg. Starting 1/2 inch from one end and leaving 1/2 inch at opposite end, evenly space 7 cheese balls down center of strip. Cover with another pastry strip, pressing ends together, then press between balls of filling gently but firmly. Press pastry around each ball to seal top and bottom together and wipe away any filling that leaks out. Brush top of strip (but not sides) with some of egg and sprinkle with 1/2 tablespoon thyme. Cut between mounds of filling to form squares and arrange pastries 1 inch apart on a parchment-lined baking sheet. Make more pastries with remaining strips, filling, and thyme.
• Bake in middle of oven until puffed and golden, about 12 minutes. Serve warm.

FETA PUFFS

Steps:

• Preheat oven to 425°F.
• Roll out pastry into a 14- by 10-inch rectangle (about 1/8 inch thick) on a lightly floured surface. Trim edges, preferably with a pizza wheel, and cut pastry lengthwise into 6 (1 1/2-inch-wide) strips. Chill strips on a baking sheet, covered with plastic wrap, until cold, about 10 minutes.
• Blend feta, cream, pepper, and 1 tablespoon egg in a food processor until smooth, then form into 21 balls on a work surface.
• Keeping remaining pastry covered, brush top of 1 strip with some of beaten egg. Starting 1/2 inch from one end and leaving 1/2 inch at opposite end, evenly space 7 cheese balls down center of strip. Cover with another pastry strip, pressing ends together, then press between balls of filling gently but firmly. Press pastry around each ball to seal top and bottom together and wipe away any filling that leaks out. Brush top of strip (but not sides) with some of egg and sprinkle with 1/2 tablespoon thyme. Cut between mounds of filling to form squares and arrange pastries 1 inch apart on a parchment-lined baking sheet. Make more pastries with remaining strips, filling, and thyme.
• Bake in middle of oven until puffed and golden, about 12 minutes. Serve warm.
• Note: Unbaked pastries can be frozen, wrapped well in plastic wrap, 2 weeks. Thaw in refrigerator.

SPINACH AND FETA PUFFS

Steps:

• Using your hands, squeeze spinach until dry, forcing out as much water as possible (too much water will make for a soggy filling; you should have about 2/3 cup well-drained spinach). Mix spinach and next 5 ingredients in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat 1 egg to blend; fold into spinach mixture. Cut puff pastry into 3 equal strips. Reserve 1 strip for another use. Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. Divide filling among cups. Fold pastry over filling, pressing corners together to meet in center. DO AHEAD Spinach puffs can be assembled 3 hours ahead. Cover puffs and chill. Preheat oven to 400°. Beat remaining egg to blend in a small bowl. Brush pastry with egg wash (this will give the pastry a nice sheen). Bake until pastry is golden brown and puffed, about 25 minutes. Transfer to a wire rack; let puffs cool in pan for 10 minutes. Run a sharp paring knife around pan edges to loosen; turn out puffs onto rack to cool slightly before serving.