Total Time
Prep 15 mins
Cook 12 mins

Delicious little cheese parcels. Take my advice and double the recipe - there won't be any left.

Ingredients Nutrition


  1. Preheat oven to 425°F.
  2. 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.
  3. Blend feta, cream, pepper, and 1 tablespoon egg in a food processor until smooth, then form into 21 balls on a work surface.
  4. 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.
  5. Bake in middle of oven until puffed and golden, about 12 minutes. Serve warm.
  6. Note: Unbaked pastries can be frozen, wrapped well in plastic wrap, 2 weeks. Thaw in refrigerator.
Most Helpful

These are fantastic and oh, so easy! They are also a wonderful base for experimentation. I have sometimes added some chopped sundried tomatoes which have been packed in oil and then drained. I also don't blend the filling in the food processor, but rather just leave it "chunky". Usually I don't need the heavy cream or milk. Thanks evelyn for another super recipe!

Diplo-mom April 23, 2009

these were really good even though I messed them up. I ended up saving the filling that was runny, which was my fault. I didn't read it properly and put in the whole egg. I put the puff pastry in little muffin cups and put in the filling and baked them. It ended up turning out fine but I don't care too much for thyme. I'll make them again and this time I promise I'll read the recipe better.

Chef busy bee April 22, 2009