Feta Puffs

1 sheet puff pastry, thawed (from a 17 1/4-oz package)
all-purpose flour, for dusting
3 1/2 ounces feta, crumbled (scant 1/2 cup)
1 tablespoon heavy cream or 1/2 tablespoon whole milk
1/8 teaspoon black pepper
1 large egg, lightly beaten
1 1/2 tablespoons fresh thyme leaves
parchment paper

Directions:

Preheat broiler to 425°f.

Take off baked good into a 14- by 10-inch rectangle (around 1/8 inch thick) on a daintily floured surface. Trim edges, ideally with a pizza wheel, and cut cake the long way into 6 (1/2 extensive) strips. Chill strips on a preparing sheet, secured with plastic wrap, until icy, around 10 minutes.

Mix feta, cream, pepper, and 1 tablespoon egg in a nourishment processor until smooth, then structure into 21 balls on a work surface.

Continuing remaining cake secured, brush top of 1 strip with some of beaten egg. Beginning 1/2 inch from one end and leaving 1/2 inch at inverse end, uniformly spacecheese balls down focal point of strip. Spread with an alternate baked good strip, pressing finishes together, then press between chunks of filling tenderly however solidly.

Press cake around each one ball to seal top and base together and wipe away any rounding that breaks out. Brush top of strip (yet not sides) with some of egg and sprinkle with 1/2 tablespoon thyme. Sliced between hills of filling to structure squares and organize cakes 1 inch separated on a material lined preparing sheet. Make more cakes with remaining strips, filling, and thyme.

Prepare in center of broiler until puffed and brilliant, around 12 minutes. Serve warm