FETA PUFFS

Preheat your oven to 425 F.
Roll out pastry into a 14- by 10-inch rectangle on a floured surface.
Trim the edges, and cut pastry lengthwise into 6 strips.
Chill strips on a baking sheet, covered with plastic wrap, until cold, about 10 minutes.
Blend the cheese, cream, pepper, and 1 tablespoon of egg in the food processor until smooth.
Make 20 balls out of it.
Keeping remaining pastry covered, brush top of 1 strip with some of beaten egg.
Starting 1/2 inch from one end and leaving 1/2 inch at opposite end, evenly space 7 cheese balls down center of strip.
Cover with another pastry strip, pressing ends together, then press between balls of filling gently but firmly.
Press pastry around each ball to seal top and bottom together and wipe away any filling that leaks out.
Brush top of strip (but not sides) with some of egg and sprinkle with 1/2 tablespoon thyme.
Cut between mounds of filling to form squares and arrange pastries 1 inch apart on a parchment-lined baking sheet.
Make more pastries with remaining strips, filling, and thyme.
Bake in middle of oven until puffed and golden, about 12 minutes.
Serve warm.