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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 36 |
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The original recipe called for Feta cheese but I prefer Monterey jack. Ingredients:
1 lb finely shredded monterey jack cheese |
2 eggs, slightly beaten |
1/4 cup finely chopped chives |
1/4 teaspoon white pepper |
1 lb phyllo dough, leaves thawed |
1/4 cup butter |
Directions:
1. Grate cheese into a bowl, stir in eggs, chives and white pepper until well mixed.
2. Lay one sheet of phyllo on your work space and brush with butter. Lay another sheet on top and brush with butter. Cut the sheets into 3 long strips. (Keep remaining dough covered with wax paper and damp towel to prevent it from drying out.).
3. Place a heaping teaspoon filling at the end of each strip, fold end over end into a triangular shape (flag fold).
4. Place on grease cookie sheet. Puffs can be covered and refrigerated no longer than 24 hours at this point.
5. Heat over to 350 degrees. Brush puffs with melted butter and bake until golden, about 15 minutes.
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