Sweet corn and cheese pastries.

Sweet sweet corn, gotta love it. Combine it with feta cheese and put it in a flaky pastry and glory glory hallelujah! I made these with some broiled rainbow trout tonight and J was telling me how tasty it was over and over, I loved it. We scarfed it down but still didn’t feel to full afterwords, another good thing. The highlight had to be the corn and cheese pastries though. Always loved the Greek spinach variations of these but with corn it had a different twist. Speaking of twist the other difference from those traditional Greek pastries we love so much was these were in a different shape/fold/form with a little flaky twist on the top. A wonderful experience all around, easy to make and definitely easy on the taste buds.

Be a bit careful as the filling can still break through. If it does just go ahead and transfer to baking dish and cook as normal. It all comes out great in the end.

I could use a little work on my money bag/pouch folding skills.

Sweet Corn and Cheese Pastries

Made 5 big fat pastries. Two for the adults, one for the kid!

9 oz. organic sweet corn
4 oz. feta cheese
1 free range organic egg, beaten
2 T. whipping cream
1/2 oz. fresh grated Parmesan cheese
10 sheets of phyllo pastry dough
4 oz. melted butter, about
sea salt and fresh ground pepper

Preheat oven to 375 degrees F.

In a medium sized mixing bowl combine the two cheeses, sweet corn, egg, cream, sea salt and fresh ground pepper.

Take your pieces of phyllo dough and cut them in half the short way. They come in a rectangular shape so you would cut them in half to make 20 squares. Take one and lay it out on your working area and brush a little melted butter over the top. Layer another piece of the dough and butter the same way. Repeat this process until you have four layers without buttering the top layer. Scoop 1/5 of the corn and cheese mixture onto the center of the layers of dough. Grab the four corners and bring em together to the top and whatever other parts of the sides to create a little bag and pinch them together. Put the five “bags” in a baking pan and brush the tops and sides with reserved butter. Cook for 15 minutes.

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  1. Posted July 12, 2010 at 2:48 am | Permalink

    This recipe looks absolutely wonderful! It sounds like such a nice summer side or appetizer. I bet it would be great with goat cheese too, my favorite!

  2. Posted July 12, 2010 at 5:16 am | Permalink

    Carrie – Goat cheese sound great. I’m a firm believer that anything in phyllo dough is amazing.

  3. Tabitha
    Posted August 3, 2010 at 7:17 am | Permalink

    Ryan, where do you buy the phyllo dough?

  4. Posted August 3, 2010 at 11:53 am | Permalink

    You can find it in the freezer door sections in most grocery stores by like the frozen pie crusts or puff pastry doughs.

  5. Mariam
    Posted August 30, 2010 at 3:33 am | Permalink

    I’ve just finished stuffing these and waiting for the oven to finish pre-heating. I have a feeling these are going to taste AMAZING. Feta is my favorite.

  6. Posted August 30, 2010 at 4:22 am | Permalink

    Mariam – Just finished stuffing them and ready to put in oven? It’s 7am here in Vegas. Ohhhhh Amstedam! Love it! J and I would love to visit your super city someday. Now I want to make these again, they were wonderful. Goodbye for now Amsterdam!