Iola Egle • Bella Vista, Ark.
February 9, 2007

3 oz. cream cheese, soft
1 egg yolk
1 t. lemon juice
1 t. fresh chives
Dash of black pepper
1/2 c. shredded white cheddar cheese
3 slices bacon, cooked crisp and crumbled
17 oz. pkg. puff pastry, 2 sheets, thawed
Milk

Filling: Combine cream cheese, yolk, juice, chives, and pepper, and beat well on medium speed until smooth. Fold in cheddar and bacon.
Pastry: On a lightly floured surface, roll 1 of the pastry sheets into 12-inch square. Cut into 16 3-inch squares. Top each square with 1 t. of filling. Brush pastry edges with milk. Fold in half diagonally. Seal edges by pressing with tines of a fork. Place on ungreased cookie sheet lined with parchment paper. Repeat with second sheet of dough. Chill 3 hours before baking (recommended), or bake immediately.
Bake at 400 degrees for 12-15 minutes until golden brown.