Tuesday, November 9, 2010

Sweet and Savory Phyllo Dough Parcels

This recipe was inspired from a cooking class I took a little while back. The instructor had used shredded phyllo dough and made a little nest. He then set a slice of goat cheese in the center, then topped it with more shredded dough. He baked them till they were golden. The ending result was a little haystack with a tasty nugget of savory goat cheese in the center. He placed each haystack on a dollop of fig jam.

I was unable to find the shredded dough, so I decided to use regular phyllo. Needless to say I also do not have a batch of homemade balsamic fig jam like he did, which apparently was very labor intensive. My version is a quick and delicious take on it. The ending result reminds me a little of baklava. They are great to pack along with your chicken salad for a sweet end to your picnic, or a menu item for your tapas party, which was the theme of the class I had taken.

Prep Time: 10-15 minutes
Cook Time: 15-20 minutes


1 6-8 oz log goat cheese plain or with honey – cut into ½ inch slices
6-7 sheets pyhllo dough
½ stick melted butter
Toasted pecans

Directions:Preheat oven to 375. Take sheets of phyllo dough and keep stacked together. Cut evenly into eight squares. Taking one square at a time, brush the top and bottom with butter, then take a slice of cheese and place in center of square. Fold into little square packets or roll up like an open ended burrito. Place seam side down. Brush with a little more butter. Repeat this until all eight squares have been completed. Place each packet several inches apart on a baking sheet covered with parchment paper.

Bake squares for 15-20 minutes or until golden brown and crispy. Let rest until cool enough to handle - about 5 minutes. Place two parcels on a dish, drizzle with honey and top with roasted pecans. These can keep in the fridge in an airtight container for up to three days. If you prefer them warm, simply reheat them in a 375 degree oven for 5 minutes. Enjoy!

Note: You will likely have extra cheese. If you so desire, you can repeat this method until you run out of phyllo and, or cheese. Otherwise set aside remaining cheese for another day. See my next recipe (Toast with Goat Cheese, Honey and Pecans). The phyllo dough sheets generally stay fresh for 3-4 weeks in your fridge, or you can freeze again until you are ready to use the remaining.

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