1 Pkg. Pepperidge Farm Puff Pastry
3/4 pound feta cheese, crumbled
2 large eggs
1/4 cup chopped fresh parsley.
Thaw puff pastry for 20 minutes. In bowl, mix cheese, eggs and parsley until well blended. Unfold 1 puff pastry sheet and on a lightly floured surface roll to a 9″ x 12″ rectangle. Cut into 3″ squares. Put 1 tablespoon cheese filling in the center of each square, moisten edges with water and fold pastry in half forming a triangle. Press edges together firmly with tines of a fork to seal. Chill. Repeat with remaining puff pastry sheet and cheese mixture. Place triangles on an ungreased cookie sheet and bake in a preheated 425 oven for 8-10 minutes or until puffed and golden brown. Serve warm or at room temperature. Makes 24 triangle hors d'oeuvres.
Note: Unbaked triangles may be wrapped tightly in plastic wrap and frozen until ready to bake. No need to thaw, just follow baking instructions above. From Pepperidge Farm.