Did you know that phyllo dough is less rich than other pastries? It actually isn’t that unhealthy, so it’s a great crust option if you want to make low-fat desserts or pot pies.
I made these appetizers for a small party at my house—luckily, because I would have eaten them all myself if no one else was around. The goat cheese is creamy but has texture from the walnuts, and the dried fruit pairs well with the honey. A tiny drizzle of balsamic vinegar provides complexity without adding too much acid. The filling is wonderful, but the best part is the flaky crust.
These puffs look complicated, but they aren’t difficult to make. Just be sure to dry your cutting board between the first and second batches of phyllo stacks; otherwise the water you used to seal the first group of puffs will make the second group fall apart.
- 4 oz goat cheese, softened
- 2 tbsp finely chopped walnuts
- 1 tbsp honey
- 2 tsp olive oil
- 8 sheets phyllo dough, thawed
- 1/4 cup dried Turkish apricots, chopped
- 1/4 cup golden raisins
- 2 tsp balsamic vinegar
- Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
- Mix goat cheese, walnuts, and honey in a small bowl. Microwave for a few seconds if the cheese isn’t soft enough for you to incorporate the ingredients.
- Stack four sheets of phyllo on a cutting board, lightly brushing each sheet with oil. Cut the stack into six equal squares.
- Place 1 tbsp of mixed apricots and raisins in the center of each square. Top with 2 tsp of the goat cheese mixture, and drizzle lightly with vinegar.
- Use your fingers to wet the edges of each square with water, and bring together the opposite corners to form a triangle. Press the edges together to seal the puff. Place on the baking sheet and spray the tops with cooking spray.
- Repeat with the remaining phyllo sheets and fillings.
- Bake for 15 minutes, until the edges of the phyllo are golden brown. Serve warm.
Makes 12. Adapted from http://www.sheknows.com/food-and-recipes/articles/947489/5-fabulous-phyllo-appetizer-recipes