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 of Filling on work surface.
ASSEMBLY Keep rest pastry covered, brush one strip's 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 any leaks. 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.
VARY FILLINGS---use olive paste, blue cheese brie, roasted pepper, chp scallions, tomato feta, tapenade.