Feta Puffs

"Delicious little cheese parcels. Take my advice and double the recipe - there won't be any left."
photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by Dreamer in Ontario
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
21 appetizers




  • 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.

Questions & Replies

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  1. 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!
  2. 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.
  3. These were good, had them for our Christmas Eve snack night. I think they could have used a bit more feta or something. I think next time we will try them with Asiago & minced ham. Thanks for posting.
  4. These take a little practice to get just right but even the messy ones turn out pretty. I made these for my DBF's son's wedding rehearsal dinner and they were a hit. I'm going to play around with the stuffing next time so this is a great base for experimentation. Thanks much!
  5. fantastic!! i thought these were easy to put together. i had all the ingredients on hand, plus i added some fresh parsley to the mixture. i also make fork marks along the edges, which turned out beautifully!! i read the directions wrong and put the thyme in the mixture. luckily, i realized it just in time to put it on top before baking! this was a very impressive and tasty dish!! everyone raved about it! i will make these again for sure! a great appy for greek meals. thanks for another keeper, ev!!


  1. Just had the most wonderful bonding session with my son's girlfriend tonight, making these for dinner. We talked, laughed, confided and enjoyed ourselves as we multiplied the recipe 8 times! so easy to prepare. We went for the milk instead of cream, and felt next time we'd go for the cream or simply more milk, as they were a tad dry, but very tasty. Possibly dry because we used sheets of pre-rolled puff pastry. Different variations containing bacon or chicken breast or even some vegies would have been lovely too. Yes we would definitely make these again, but probably en masse with 3 varieties : )) Thankyou Evelyn for an evening both of us will always remember.


<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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