• 16servings
  • 20minutes

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 1 pound chevre (goat cheese), mild

  2. 3 ounces (3/4 stick) butter, unsalted, melted

  3. 16 - 9" x

  4. 14" phyllo sheets, thawed if frozen

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375F.

  2. Scoop chevre into 24 - 1 tablespoon portions and reserve on wax paper.

  3. Gently unwrap phyllo dough from packaging and unfold. Cover stack of phyllo sheets with plastic wrap followed by a damp kitchen towel. Remove one sheet of phyllo and re-cover the stack. Lay the phyllo on a work surface with the short side in front of you. Brush with melted butter. Lay a second sheet of phyllo on top of the buttered phyllo. Brush with more butter. Cut the stacked phyllo from short side to short side into 3 even (3" x 14") strips.

  4. Place 1 scoop of cheese near the corner of a phyllo strip on the end closest to you, then fold over to enclose filling and form a triangle. Continue to fold the strip like a flag, keeping the triangle shape. Lay pastry on a baking sheet, seam side down. Brush top with butter. Repeat until all the phyllo has been used. Recipe may be prepared up to three days in advance at this point – simply wrap in plastic and store in the freezer).

  5. Bake 20 minutes or until golden brown, rotating the pan once to ensure even browning. Cool slightly before serving.


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