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BACON BLUE CHEESE PHYLLO PUFFS  Ingredients
8 slices bacon
6 oz. cream cheese, softened
1/2 cup Swiss cheese, shredded
2 Tbsp. mayonnaise
2 Tbsp. blue cheese, crumbled
20 (9" x 14") sheets Athens™ Twin Pack Fillo Dough
1/3 cup butter, melted In a small skillet, fry bacon until crisp. Drain well and crumble. In a medium mixing bowl combine cream cheese, Swiss cheese, blue cheese, mayonnaise and bacon. Layer 5 sheet of fillo brushing each with melted butter. Cut into eight 3-inch squares. Repeat with remaining fillo. Fill each fillo square with 1 teaspoon of filling. Bring sides up towards center and pinch edges to seal. Brush with butter. Place on a cookie sheet and bake in preheated 375º F oven for 20-25 minutes until golden brown. Serve warm.
Yields 32 appetizers
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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