Feta & Parsley Puff Pastries
These pastries are one of my go-to recipes. They only use a few ingredients, they come together SO fast, and they’re incredibly delicious. Buttery, flaky puff pastry gets filled with salty feta, melty mozzarella, and fresh parsley (IMO, a match made in heaven). I make my own rough-puff pastry and store it in the freezer (it’s surprisingly easy, I’ll post my recipe for it soon) but store-bought will do just fine. This recipe accounts for two sheets, or one box, which will make nine of these generously-sized pastry squares. I prefer these square shapes, which you get by topping one square of pastry with filling, then covering it with another square and sealing the edges with a fork. If you’re looking for a more traditional triangle turnover shape, that’ll work too, but I think it’s easier to get more filling in there this way.
Ingredients
Two sheets of puff pastry
1/2 cup feta cheese (pre-crumbled is easiest to work with)
1/2 cup shredded mozzarella cheese
1/3 cup finely chopped parsley
One egg, beaten, for egg wash
Directions
In a medium bowl, combine your feta, mozzarella, and chopped parsley. You can season with a pinch of salt and pepper, but bear in mind that feta is a very salty cheese and err on the side of caution. I usually go without.
Preheat your oven to 400F and thaw your puff pastry according to package instruction.
Cut each sheet of pastry into nine equal pieces. Be as exact as possible, or it’ll be difficult to match up the edges of the squares later.
Put a spoonful of filling in the middle of one of the pastry squares, leaving a perimeter of pastry around the edge of the square clean.
Dip one finger into a small dish of water and run it along the perimeter of the square, moistening it. This will help seal the pastry squares together.
Place another pastry square on top of the filling and lightly press down around the edges. Then press the tines of a fork repeatedly around the edges of the square to seal it completely. Transfer to a baking sheet lined with parchment paper. Repeat until you’ve used all your squares.
Lightly brush the top of each square with the egg wash and bake for 15-20 minutes, or until golden. Serve warm.
