Asiago Cheese Puffs Recipe

• 1/4 c. sun dry tomatoes
• 1/2 c. water
• 12 ounce cream cheese, softened
• 1 c. Asiago cheese, shredded
• 1/4 c. mayonnaise
• 2 Tbsp. grated Parmesan cheese
• 2 Tbsp. fresh basil leaves, minced
• 12 sht Athens or possibly Apollo fillo dough
• 1 x egg
• 1 Tbsp. cool water

1. Coarsely chop the tomatoes.
2. Add in to water and let stand till re-hydrated, about 2 hrs.
3. In mixer on medium speed, combine cream cheese, Asiago cheese, mayonnaise and Parmesan cheese.
4. Stir in re-hydrated tomato, and basil leaves.
5. In small bowl, beat egg with 1 Tbsp.
6. cool water to make egg wash.
7. Layer 4 fillo sheets, brushing each with softened butter, margarine, oil or possibly vegetable spray.
8. Cut a 16 x 12 inch rectangle from the layered fillo dough.
9. Cut into twelve 4" squares.
10. Scoop 1 Tbsp.
11. cheese filling in center of each square.
12. Lightly brush fillo square from edge of filling to each point of square with egg wash.
13. Pull corners and seal edges.

tomatoes, water, cream cheese, asiago cheese, mayonnaise, parmesan cheese, fresh basil, athens, egg, water

Taken from cookeatshare.com/recipes/asiago-cheese-puffs-70103 (may not work)