These cheesy feta puffs are seriously easy to make and are perfect for snacking on – great for picnics, with some salad on the side for a quick lunch, or in lunchboxes.
I love Greek flavours – particularly feta – and use it often. These little puffs use puff pastry and a feta and cream cheese mix to make delightful cheesy bites.
I’ve kept these simple – I made them with my daughter – but you can add extra bits and pieces to them too, if you like. Half a cherry tomato in the middle of each puff would be nice, as would some spinach whipped into the cheese.
You can also play with flavours. Add some chopped fresh dill, a half teaspoon of garlic powder, or even some fresh mint. These really take flavours well and m, after making them a few times, why not get creative? I’d love to hear what you try!
Ingredients, Substitutions and Variations
- Puff pastry – you could also use filo pastry for this, but make sure you brush with melted butter rather than egg if you use filo, and use two layers (at least) for each one. If using puff pastry, shop bought is great – I use the ready rolled stuff to make things even easier.
- Feta – feta cheese is the key ingredient so use a good one! It is best in this recipe if it’s at room temperature (it’s easier to combine with the other ingredients), so leave out of the fridge for a few hours before making.
- Cream cheese – a basic cream cheese is fine – it’s just for texture.
- Eggs – for pulling the mixture together and brushing the pastry afterwards.
Top tips
- Don’t overfill
Try not to pile too much filling on top of each pastry square – it’ll make folding very difficult. A little goes a long way.
- Keep an eye
Puff pastry goes from perfect to burnt quickly! Take them out of the oven when they’re beautifully golden.
- Use the leftovers
If you have any leftover filling, it makes a great pasta sauce! Just cook pasta, drain and reserve a cup of the cooking water then toss the leftover feta mix with the pasta and water. Yum!
Cheesy Feta Puffs
Save This RecipeIngredients
- 320 g puff pastry
- 200 g feta
- 50 g cream cheese
- 2 eggs
Instructions
- Preheat the oven to 200 degrees Celsius.
- Get a large bowl. Add the feta, cream cheese and one of the eggs. Mix together until well combined. The mixture will be a little lumpy, but that’s fine.
- Unroll the pastry. Using a rolling pin, roll it out so that it is approximately 3mm thick.
- Use a knife to cut the pastry into squares approximately 8cm x 8cm. They don’t need to be exactly this size, but make sure that all of your squares are similar in size so that they cook evenly. You should get about 15 squares.
- Place a teaspoon of the feta mixture in the middle of each square.
- To make the puff shape, fold each square in half on the diagonal, to make a triangle shape. Use a fork to press the pastry down at the edges, and pierce the top of each one with a fork to let the air out.
- Place the triangles on two baking trays, leaving plenty of space between each one.
- Crack the remaining egg into a bowl and beat well. Brush the egg over the top of each puff.
- Place in the oven for 12 minutes until risen and golden brown. Leave to cool before eating.
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