Delightful puff pastry bites filled with a creamy cheese mixture, perfect for any occasion.
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Using parchment paper ensures easy cleanup and prevents sticking.
Roll out the puff pastry on a lightly floured surface to a rectangle about 1/8 inch thick.
Keep the puff pastry cold for easier handling and better puffing during baking.
In a mixing bowl, combine the crumbled feta, softened cream cheese, black pepper, and thyme until smooth.
Ensure the cheeses are well blended for a consistent filling texture.
Cut the rolled-out pastry into small squares, about 2 inches each.
Use a sharp knife or a pizza cutter for clean edges.
Place a small spoonful of the cheese mixture in the center of each square.
Avoid overfilling to prevent the filling from leaking out during baking.
Fold the pastry squares over the filling to form triangles, pressing the edges to seal.
Use a fork to crimp the edges for a decorative touch and better sealing.
Brush the tops of the pastries with the beaten egg for a golden finish.
A light egg wash gives the pastries a beautiful shine and color.
Bake in the preheated oven for 12-15 minutes, or until golden and puffed.
Keep an eye on the pastries during the last few minutes to avoid over-browning.
Allow the pastries to cool slightly before serving warm.
Serving warm enhances the flavor and texture of the pastries.
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