Photo: Ralph Anderson Photo by: Photo: Ralph Anderson

Cheese Puffs

Southern Living NOVEMBER 1997

  • Yield: 5 1/4 dozen


  • 2 large eggs
  • 1 (3-ounce) package cream cheese, softened
  • 1/4 cup cottage cheese
  • 4 ounces feta cheese
  • 1 (16-ounce) package frozen phyllo pastry, thawed
  • Unsalted butter, melted


Beat eggs at medium speed with an electric mixer 1 minute; beat in cheeses.

Unfold phyllo, and cover with a slightly damp towel to prevent pastry from drying out.

Place 1 phyllo sheet on a flat surface covered with wax paper; cut lengthwise into 3 (12- x 6-inch) strips. Brush 1 long side of each strip with melted butter; fold strips in half lengthwise, and brush with butter.

Place 1 teaspoon cheese mixture at base of each strip; fold right bottom corner over to form a triangle. Continue folding back and forth into a triangle, gently pressing corners together.

Place triangles, seam side down, on ungreased baking sheets, and brush with butter. Repeat procedure with remaining phyllo sheets, cheese mixture, and butter.

Bake at 375° for 15 minutes or until golden.

Note: You may freeze unbaked pastries on baking sheets; remove to airtight containers, and freeze up to 2 weeks. Bake as directed without thawing.


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Cheese Puffs recipe