Cheese Puffs

Yield: 5 1/4 dozen

Ingredients

• 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

Preparation

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.