Cheddar Cheese and Feta Puff Pastries. This recipe is a classic from Turkish cuisine! Pogaca pastry with feta cheese filling! It is so delicious and so fluffy!

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There are different dishes, from cake recipes to hefty food recipes. Below will review the Cheddar Cheese and Feta Puff Pastries dish, please review it until it's ended up:.

At a cocktail party, it's easy finger food that's substantial enough to take the edge off. And the spinach and cheese combination in a pastry is no-brainer really! Lay out the puff pasty on the floured surface. You can prepare Cheddar Cheese and Feta Puff Pastries using 4 active ingredients and 5 actions. Here is how you achieve.

Ingredients of Cheddar Cheese and Feta Puff Pastries

Detaile. 1 of egg.
Step by step. 1 of puff pastry.
Guidelines. 1 of Cheddar, Colby jack or mozzarella cheese.
Detaile. 1 of feta cheese.

Flour the top of the dough. Do not bake Shells in a microwave or a toaster oven. Place Puff Pastry Shells on ungreased baking sheets with "top" facing up. Golden puffed pastries are filled with a feta cheese mixture.

Step by step To Make Cheddar Cheese and Feta Puff Pastries

Cut room temperature dough into squares about the size of a hand. As many as you want.
Grate cheese and mix in even amount of feta cheese. I use pink white cheese about half a disc for 5 Pastries. .if you have some cream cheese add a couple spoon fulls of that but it's not necessary.
Put small amounts of cheese mixture in center of the squares. If you want smaller ones you can cut the squares in half. Just make sure you seal all the edges with a fork.
Use egg wash to fold in corners and seal them brush over top as well.
Put in 350°F oven for about 15 mins. Do not leave unattended. You can add more egg wash towards the end for a glossy finish.

These can be made ahead, and popped into the oven after your guests arrive. I love Feta Cheese and this just was not what I expected. Sharp Cheddar and Thyme Cheese Puffs (Gougere). Learn how to use pate a choux pastry to make this cheddar cheese puff recipe or gougere as they are classically called. Light and airy on the inside and a little crisp on the outside.

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