Pastries with golden puffs are stuffed with feta cheese. These can be prepared in advance and baked before your guests come.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 8 ounces feta cheese, crumbled
- 3 tablespoons finely chopped green onions
- 1 egg, beaten
- 1 (17.5 ounce) package frozen puff pastry, thawed
- 1 egg yolk, beaten with 1 teaspoon water
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a small bowl, blend feta cheese, green onions, and egg. Cut pastry into 12 (3 inch) squares. Place a mounded tablespoon of feta mixture in the center of each square. Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Lightly brush pastries with the egg yolk mixture.
- Bake for 20 minutes in the preheated oven, or until golden brown. Serve warm or at room temperature.
Nutrition Facts
| Calories | 286 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 7 g |
| Sodium | 319 mg |
| Sugars | 1 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Super delicious. I added diced black olives to give it a bit more of a Mediterranean taste. Will make again
My Greek mom would kill me if she knew I was making tiropites (feta cheese puffs) this way but this is a simple recipe when you are in a hurry for something flaky and hot for an appetizer. I used pastry sheets cut into squares, but they have to be thawed out well so you can fold them over and so that the fork marks keep the sides stuck together. You get a lot of pastry and only a little filling with this method of making cheese puffs, but they are pretty and flaky and people really enjoyed them.
Wonderful! I added Mama Lil’s pickled peppers and garlic- both finely chopped. Nothing bland about that! Plus very cheery with the red and green. I just love having something easy and impressive to pull from the oven as guest arrive!
This is one of my favorite snacks to make. They’re super easy and fast. The only thing that I changed about the recipe is using butter for the egg yolk wash.
Thought that this recipe reminded me of something you would eat in Greece, but overall a yummy recipe to tryout!
These were delicious and so easy to make. I used extra chopped green onions and three chopped sweet peppers along with some freeze dried chives. I also added a little black pepper to the beaten egg. I used a full egg for the egg wash, and put a small knife cut in each (lets the steam escape) and sprinkled with dried sage. I used these for afternoon tea today, the rest are in the freezer to use at a later date
I made this recipe with some changes. Instead of an egg, I used cream cheese and some sour cream. I think it would have been fine but I used an off-brand of puff pastry, which was disastrous. It was sticky and almost unmanageable, and almost ruined the turnovers. They did taste good even though they didn’t puff up very well. Next time I’ll use the recipe exactly as indicated!
Turned out well. Was great way too use the second package of pastrystill in freezer.
These are GREAT and when I make them, they go quickly. I did find I needed 2 eggs to get a better consistency. With that 1 change, this is a 5 star recipe!
These were OK – would make again but with adjustments, because they were a bit bland. I used phyllo dough because I could not find the puff pastry sheets. I was not really sure how to use the phyllo dough, so just did maybe 4 sheets thick and folded over. I think the phyllo dough would have been better brushed with butter instead of (or maybe in addition to?) the egg yolk. Next time I will try to get puff pastry sheets. I also used the Mediterranean feta cheese because that is what I had. It was good, but surprisingly not that creamy after baking. Overall I thought these were somewhat dry and bland. I added sliced almonds to a few of them and the crunch helped the overall result. I think adding a meat, such as ground sausage, and maybe something creamy (like cream cheese or even ricotta), and/or something with crunch (like pine nuts or other nuts) would improve this recipe.
I also added a little bit of chopped red pepper and chopped Kalamata olives. Being it was just my husband and I, I used a 5 ounce container of crumbled feta cheese and only one puff pastry sheet. Instead of making six small puffs I cut the puff pastry into four larger squares. I split the filling between the four squares. They were nice and full. I actually had to stretch the pastry a bit to seal the triangles. Being larger the cooking time increased to 30 minutes. My husband absolutely loved them.
I really liked these. They were super quick and easy to make, and don’t require too many different ingredients. A great appetizer or side.
My husband loved these. We made it for ways. The first version is terrific. Second version we added white sharp Cheddar cheese, liked this even better! Third was recipe , plus sharp cheese and sun dried tomatoes and four version was recipe, sharp cheddar and olive tamponade. Very easy to change this up!
So good. Need to make again
So easy and totally tummy!
THESE ARE SO INCREDIBLY GOOD! I was surprised by how easy they were to make and how great they tasted – my family devoured them. Definitely a favorite recipe. Thank you!
these turned out great! Just messy to make, had to fold in the puff pastry quickly before it melted
I added spinach and chive. Made a day ahead put them in a airtight container layered with plastic warp to prevent sticking together and pop into the oven next day. Everyone loved it.
Very simple and completely delicious!! Thanks!!
This was a very good recipe, and I will definitely make it again!!
Delicious and so simple to make too! I cut my puff dough into 9 squares each instead of 6 to get a smaller appetizer size…perfect! I will def be making these again~YUM! Thanks for sharing. 🙂