FAST CHEESE PUFFS
METHOD Roll thawed puff pastry sheet into 14x10" rectangle 1/8" thick on flour-dusted surface. Trim edges; pizza wheel is good; cut lengthwise 6-1 1/2" wide strips. Saran/chill on sheetpan 10 min.
FILLING Proc/blend smooth 1/2 c crumbled feta, tbl h/cream, 1/8 tea pepper, tbl egg; then form 21 balls on work surface.
ASSEMBLY Keep pastry covered, brush strip top w/ bit beaten egg. Starting 1/2" from end, leaving 1/2" at opposite end, evenly space 7 cheese balls down center; cover with 2nd strip, press ends together, then press between balls gently but firmly. Press pastry around each ball to seal top and bottoms; wipe away any leaky filling. Brush top only w/ bit egg; sprinkle with 1/2 tbl thyme. Cut between mounds to form squares and bake inch apart on parchmented sheetpan puffed and golden 425 deg 12 min. Make rest.
SERVE warm.
VARY Add olive paste, blue cheese brie, roasted pepper, chp scallions, tomato feta, tapenade.