You may also like
Categories:Viewed: 40 - Published at: 5 years ago
Ingredients
- 1 lb finely shredded monterey jack cheese
- 2 eggs, slightly beaten
- 1/4 cup finely chopped chives
- 1/4 teaspoon white pepper
- 1 lb phyllo dough, leaves thawed
- 1/4 cup butter
Method
- Grate cheese into a bowl, stir in eggs, chives and white pepper until well mixed.
- Lay one sheet of phyllo on your work space and brush with butter. Lay another sheet on top and brush with butter. Cut the sheets into 3 long strips. (Keep remaining dough covered with wax paper and damp towel to prevent it from drying out.).
- Place a heaping teaspoon filling at the end of each strip, fold end over end into a triangular shape (flag fold).
- Place on grease cookie sheet. Puffs can be covered and refrigerated no longer than 24 hours at this point.
- Heat over to 350 degrees. Brush puffs with melted butter and bake until golden, about 15 minutes.