Goat Cheese Wrapped In Phyllo Recipes

WARM GOAT CHEESE IN PHYLLO

Steps:

• Preheat the oven to 375 degrees F.
• Unroll the sheets of phyllo dough on a flat surface and cover them with a slightly damp towel. (If the towel is too wet, the dough will get sticky.) Working quickly so the dough doesn't dry out, place one sheet of phyllo on a board, brush lightly with melted butter, and sprinkle lightly with bread crumbs. Place a second sheet of phyllo on top, brush with melted butter, and sprinkle with bread crumbs. Continue until you have 4 sheets stacked up. Cut the sheets in half crosswise to make 2 almost-squares.
• Cut one of the goat cheeses in half horizontally, making 2 thin discs. Place each disc in the center of one phyllo square. Starting at one corner, fold the phyllo up over the cheese and continue folding and pleating the phyllo around the cheese, as though you're wrapping a round gift that's tied on top. You will end with extra phyllo dough on top; twist the excess into a topknot. Brush the discs all over with melted butter and place on a sheet pan lined with parchment paper. Continue with the remaining phyllo dough and 2 goat cheese discs to make 4 additional packages.
• Bake for 20 minutes, until the phyllo is lightly browned. Allow to cool for 5 minutes.
• While the cheese packages bake, place the salad greens in a large bowl. Whisk the vinegar, mustard, garlic, salt, and pepper together in a small bowl. Still whisking, slowly add the olive oil, making an emulsion. Toss the salad greens with enough vinaigrette to moisten.
• Distribute the salad among 6 plates and place one warm goat cheese package in the center of each plate. Sprinkle with salt and pepper and serve.

BEET AND GOAT CHEESE PHYLLO CUPS

Steps:

• Preheat the oven to 375 degrees F. Put the beet on a sheet of foil, drizzle with the olive oil and wrap to enclose. Bake until easily pierced with a knife, 60 to 70 minutes. Let cool, then peel and chop.
• Bake the phyllo shells as the label directs. Let cool.
• Pulse the goat cheese and heavy cream in a mini food processor until smooth. Add the chopped beet, honey and 1/4 teaspoon salt. Pulse until very smooth and bright pink, about 1 minute.
• Transfer the beet mixture to a large resealable plastic bag and snip off a corner; pipe into the phyllo shells. Refrigerate at least 20 minutes before serving.

GOAT CHEESE SOUFFLES IN PHYLLO CUPS WITH FRISéE SALAD

Steps:

• Make cups:
• Preheat oven to 375°F.
• Cover stack of phyllo with 2 overlapping sheets of plastic wrap and a dampened kitchen towel. Put 1 phyllo sheet on a work surface and brush with some butter, then top with 2 more sheets of phyllo, brushing each with butter.
• Cut buttered stack into 6 (4 1/2-inch) squares with a sharp knife, trimming sides as needed. Line each of 6 muffin cups with a square. Make 6 more phyllo cups (4 are extra, in case of breakage) in same manner with remaining pastry sheets and butter.
• Bake cups in middle of oven until golden, about 8 minutes, then cool completely in pan on a rack.
• Make filling:
• Increase oven temperature to 400°F.
• While cups are cooling, melt butter in a 3-quart heavy saucepan over moderately low heat, then whisk in flour. Cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bringto a boil, whisking. Reduce heat and simmer, whisking occasionally, 5 minutes. Remove from heat and whisk in mustard, yolks, and 1/4 cup Parmigiano-Reggiano until combined, then fold in goat cheese. (Cover surface of mixture with wax paper if not using immediately.)
• Beat egg whites in a large bowl with an electric mixer until they just hold stiff peaks. Fold one third of whites into sauce to lighten, then fold in remaining whites gently but thoroughly.
• Spoon batter into 8 phyllo cups and sprinkle with remaining Parmigiano-Reggiano. Bake in middle of oven until soufflés are puffed and golden, about 15 minutes.
• Make salad while soufflés bake:
• Whisk together vinegar, mustard, and salt in a bowl, then add oil in a slow stream, whisking until emulsified.
• Just before soufflés are ready, toss frisée and radishes in a large bowl with just enough dressing to coat. Mound salad onto 8 plates and sprinkle with chives, then make a small nest in center of each.
• Place a soufflé cup in each salad and serve immediately.

GOAT CHEESE WRAPPED IN PHYLLO

Steps:

• Melt butter in large nonstick skillet over medium heat.
• Add onions and sugar; cook, stirring often, 30 minutes or until caramel colored.
• Add vinegar and honey; cook over medium heat, stirring occasionally, 15 to 20 minutes or until thickened.
• Stir in thyme.
• Stack phyllo, coating each layer with cooking spray.
• Cut into 6 (5 inch) squares and spoon onion mixture evenly onto center of phyllo squares.
• Top evenly with goat cheese.
• Lift corners and twist together.
• Place packets on a lightly greased baking sheet and lightly spray each packet with cooking spray.
• Bake at 375°F for 12 minutes or until golden.

ARUGULA AND PHYLLO- WRAPPED GOAT CHEESE

Steps:

• Roll the goat cheese logs in the herbs.
• Lightly brush the phyllo sheets with olive oil. Place 3 sheets on top of one another. Place 1 cheese log at the short end. Roll the phyllo over once, then tuck in the sides and continue to roll up to make a tight package. Repeat with the remaining phyllo and goat cheese.
• Place the phyllo packages seam side down on a tray and brush with more olive oil. Wrap in foil and refrigerate for up to 2 days.
• Preheat the oven to 425 degrees. Brush a small baking sheet with the remaining olive oil.
• Put the phyllo packages on the baking pan and bake in the middle of the oven for 10 to 15 minutes, until the phyllo is golden brown. Remove from oven and cool.
• Combine vinegar, mustard and pepper in a large salad bowl. Whisk in the hazelnut or walnut oil. Add the arugula and toss. Slice the phyllo-wrapped cheese logs into 1/2-inch-thick slices. Arrange the arugula on individual salad plates with a slice of the hors d'oeuvre and serve.

RASPBERRY AND GOAT CHEESE PHYLLO BUNDLES

Steps:

• Place frozen berries in a dish and let sit for about 5 minutes.
• Puree berries in blender.
• Add goat cheese to berry puree and blend until a consistency of frozen yogurt.
• If using a large blender, remove mixture to a small bowl for easier handling.
• Place berry mixture in freezer.
• Unroll thawed phyllo roll and cut full sheets in half crosswise. Place desired amount of half sheets onto counter top or a cookie pan and cover with a sheet of parchment paper larger enough to cover entire phyllo sheets, then place a dampened cloth on top of the parchment paper. The parchment will keep the cloth from sticking to the phyllo.
• Cover a cookie pan with a sheet of parchment paper ( wax paper is fine here too).
• Place 1 phyllo sheet (half sheet) onto the parchment. Brush with butter or spray with butter-flavored canola oil. About 1/2 a second to 1 second of spray over the entire phyllo sheet should be enough. Brush the spray afterwards.
• Place another phyllo sheet on top of the previous and coat it the same. repeat for approximately 4 more sheets.
• Once you have 6 (or more if desired) sheets, Cut into 6 smaller squares (or 4 larger if you want larger bundles).
• Remove berry mixture from the freezer. Place a heaping teaspoon onto each square of phyllo.
• Fold opposite corners to each other to create a kind of closed bag.
• Place folded bundles onto a tray or flat plate and place into freezer.
• Repeat 8 through 13 until all sheets and mixture is used. ( you can freeze mixture for future use if you end up with extra). Be sure to put the berry mixture back into the freezer between bundles.
• Store bundles in freezer until ready to bake.
• Preheat oven to 375 Fahrenheit.
• Remove frozen bundles from freezer and place onto parchment paper on a cookie sheet. Place tray in oven and bake for 15 minutes (or until golden brown).
• Place bundles onto serving plates. Drizzle honey over each bundle and serve.

BAKED GOAT CHEESE IN PHYLLO WITH BABY GREENS HERBS

Steps:

• Preheat oven to 375°F. Toss garlic with 1 tablespoon oil in small baking dish. Roast until garlic is very tender, about 20 minutes. Peel garlic. Transfer to small bowl. Mash to paste. Stir in goat cheese and basil. Season to taste with salt and pepper.
• Arrange 1 phyllo sheet so that 1 long side is parallel to edge of work surface. Brush half of phyllo crosswise with butter. Fold unbuttered half over as for book. Brush with melted butter. Sprinkle with 1 1/2 tablespoons breadcrumbs. Spoon 1/4 of goat cheese mixture along bottom edge of phyllo, leaving 1/2-inch border at bottom and on each side. Fold short sides in. Fold long edge over and roll up as for jelly roll. Place phyllo roll, seam side down, on heavy large baking sheet. Brush with butter. Repeat with remaining phyllo, butter, breadcrumbs and goat cheese mixture. (Can be prepared 1 day ahead. Cover tightly with plastic and refrigerate.)
• Preheat oven to 400°F. Bake phyllo rolls until golden, about 15 minutes.
• Meanwhile, whisk vinegar, shallot and remaining 1 cup oil in small bowl until well blended. Season to taste with salt and pepper. Mix tarragon, chives and parsley in small bowl. Place greens in large bowl.
• Toss salad with enough dressing to season to taste. Divide among 6 plates. Using serrated knife, cut each phyllo roll diagonally into 2-inch slices. Arrange around edge of salads. Sprinkle herb mixture over salads.