Serves: 75
Total Calories: 29
Yield: 75 pieces
Prep time:
Cook time:
Total time:
Crumble feta cheese into small pieces. Add pot cheese and blend well. Add eggs and beat thoroughly. Melt butter. Carefully cut phyllo pastry into 3 equal portions. Refrigerate two-thirds until needed and cover the remaining third with slightly dampened towel. Remove one sheet of phyllo pastry and place on a flat surface, and butter well. Fold in the long sides towards the middle making a strip about 2 inches wide; butter again. Place one tablespoon of cheese mixture in the bottom right-hand corner of strip and fold over into triangle shape. Continue folding, making sure, with each fold, that the bottom edge is parallel with the alternate side edge. Lightly butter finished triangle. Continue in this manner until all the cheese and/or phyllo sheets are used. Bake triangle puffs in a 425°F oven for 20 minutes or until golden brown, turning once. Allow to cook about 5 minutes before serving. Serve warm.
Note: Phyllo (pronounced ‘pheelo’) pastry sheets are available fresh at Greek bakeries and also frozen in the frozen food compartments of other specialty food outlets. The fresh ones freeze well and keep for a long time if well wrapped in moisture- and vapor-proof paper or aluminum foil. Phyllo pastry sheets are usually sold by the pound and there are many, many sheets per pound, for each is as thin as tissue paper. They are 12 inch x 18 inch rectangles and actually look like tissue paper. They dry out quickly so must be kept constantly covered with a slightly dampened towel when not being used.
This Cheese Puffs recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
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