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.
RASPBERRY AND GOAT CHEESE PHYLLO BUNDLES
This is a fantastic light dessert that tantalizes the taste-buds! I developed this after having something similar at a restaurant, but they used brie cheese and strawberries. A couple of notes..... For the goat cheese, I've found that buying it in the "log" form easier to work with. Likewise, with the raspberries, I've found that using frozen bagged raspberries easier to work with. But that's not to say you couldn't use fresh or a jam/jelly. I have also used other types of berries. The reason I prefer the frozen is that when I combine the slightly thawed raspberries with the goat cheese, it blends into a consistency like a frozen yogurt which is easy to spoon onto the phyllo. To finish it off, just before serving, I drizzle honey over each bundle. When you unwrap the phyllo sheets, cut the full sheets into 1/2 sheets crosswise. These are easier to work with. Any sheets you are not going to use, wrap back up and place back in the freezer for future use. I use a small blender to chop up raspberries and mix in the goat cheese. I found that using a butter flavoured oil (ie. Pam) spray works and tastes as good as butter but speeds up the prep time. Just spray it on each layer in a light coat and brush it the same as you would butter. I build up about 6-8 layers of phyllo, cut that into 6 smaller "squares" (what I am referring to as a batch) and then spoon on the mixture to each square. Between each batch of bundles, I place the raspberry/goat cheese mixture as well as the already formed bundles in the freezer and then start to form the next batch. Keeping the mixture in between batches keeps it from thawing out too much and becoming a runny mess. The mixture should yield roughly 18 small bundles at about 24 grams (0.85 ounces) each, depending on how liberal you are with each spoonful onto each square. These can be left frozen until you're reading to bake them. Whether it is that evening or a week later. I preheat the oven and bake from frozen. See pictures for an idea of the procedure.
Provided by GefM9966
Categories Dessert
Time 45m
Yield 18 bundles, 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 152.8, Fat 6.1, SaturatedFat 2.5, Cholesterol 7.4, Sodium 186.1, Carbohydrate 20.3, Fiber 2, Sugar 3.7, Protein 4.3
RASPBERRY PUFFS WITH GOAT CHEESE MOUSSE AND THYME
Steps:
- Preheat oven to 425 degrees F. Unfold pastry sheet; cut along fold line to make 3 strips, trimming rough edges. Cut each strip in half crosswise. Place pastry rectangles on an ungreased baking sheet and bake until golden brown, 12 to 14 minutes. Transfer pastry to a rack and cool (about 8 to 10 minutes), then cut horizontally into 2 layers.
- While pastry bakes, in a medium bowl whisk the goat cheese, 6 tablespoons powdered sugar, vanilla, and salt until blended. Using electric mixer, beat whipping cream in another medium bowl until peaks form; fold into cheese mixture. Chill 10 to 15 minutes.
- Heat the jam in a medium microwave-safe bowl until just melted (about 10 seconds). Add berries. Toss to coat.
- Just before serving, put bottom halves of pastry on plates; top with mousse and raspberries. Sprinkle with minced thyme, cover with top half of pastry, and dust with powdered sugar. Garnish with thyme sprigs.
LEMON CREAM AND RASPBERRY PHYLLO NAPOLEONS
Categories Milk/Cream Citrus Dessert Bake Kid-Friendly Raspberry Lemon Summer Chill Bon Appétit Kidney Friendly Vegetarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly Small Plates
Yield Makes 6
Number Of Ingredients 10
Steps:
- For Phyllo Squares:
- Preheat oven to 375°F. Lightly oil 2 large baking sheets. Stack phyllo sheets on work surface. Trim to 10 1/2-inch square (reserve scraps for another use). Place 1 phyllo square on work surface (cover remaining phyllo with plastic wrap and damp kitchen towel). Sprinkle with 1 generous teaspoon sugar. Top with second phyllo square. Brush lightly with melted unsalted butter. Sprinkle with 1 generous teaspoon sugar. Top with third phyllo square. Sprinkle with 1 generous teaspoon sugar. Cut phyllo stack into 9 equal stacked squares. Arrange stacked phyllo squares an prepared baking sheet. Repeat layering and cutting with remaining 3 phyllo sheets, sugar and butter making total of 18 stacked phyllo squares. Bake until phyllo is golden, about 10 minutes. Transfer baking sheets to racks and cool completely.
- For Lemon Cream:
- Beat cream, 1 1/2 teaspoons powdered sugar and vanilla in large bowl until medium peaks form. Whisk lemon curd in another medium bowl until smooth. Add to cream mixture. Beat to stiff peaks.
- Spread 1 generous tablespoon lemon cream on each of 6 stacked phyllo squares. Top each with 6 raspberries. Layer each with 6 raspberries. Layer each with 1 phyllo square, 1 more tablespoon lemon cream and 6 raspberries (save any remaining lemon cream for another use). Top each with 1 phyllo square. Sift powdered sugar over desserts. (Can be prepared 8 hours ahead. Cover loosely and refrigerate).
PINEAPPLE PHYLLO BUNDLES
Make and share this Pineapple Phyllo Bundles recipe from Food.com.
Provided by KittyKitty
Categories Tarts
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving 2 tbls. juice.
- Combine sugar and cornstarch in a small saucepan; stir well.
- Add reserved pineapple juice; cook over medium heat, stirring constantly, until mixture boils.
- Boil 1 minute, and remove from heat.
- Add crushed pineapple, butter, lemon rind and lemon juice; stir until butter melts. Set aside.
- Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered).
- Lightly brush phyllo with melted butter.
- Top with another sheet of phyllo, and brush with butter.
- Spoon about one fourth of pineapple mixture in center of phyllo.
- Fold sides of phyllo over pineapple mixture, wrapping filling like a package.
- Wrap phyllo package in another sheet of buttered phyllo.
- Draw edges of phyllo up and over package, twisting and squeezing together in center.
- Pull ends up and out to resemble a flower.
- Place on lightly greased baking sheet; repeat with remaining phyllo and filling.
- Brush all bundles with melted butter.
- Bake at 375F for 15 minutes or until golden brown.
- Serve warm.
Nutrition Facts : Calories 4141.9, Fat 287, SaturatedFat 89.9, Cholesterol 127, Sodium 4081.5, Carbohydrate 348.7, Fiber 26.9, Sugar 18.9, Protein 45
PHYLLO KNOTS WITH GOAT CHEESE AND SPINACH
Once formed, phyllo knots may be frozen, in an airtight container, for one week.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 5 1/2 dozen
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, cook scallions in oil until soft. Add spinach and reserved liquid; cook until warm. Transfer mixture to a thin kitchen towel or cheesecloth; wring liquid into a bowl. Reserve 2 tablespoons liquid, discard the rest. Cool spinach to room temperature.
- Process spinach, reserved spinach liquid, parsley, dill, goat cheese, eggs, and salt and pepper to taste in a food processor until combined.
- Heat oven to 425 degrees.with two racks. Fill a pastry bag fitted with a #2 tip (or a 3/8-inch-diameter coupler) with spinach mixture. Set aside. Place phyllo flat between two damp kitchen towels. Lay another damp kitchen towel on work surface. Place one phyllo sheet on towel (re-cover remaining phyllo to prevent drying). Brush with butter. Place a second sheet on top; brush with butter. Cut phyllo in half lengthwise and then crosswise to make four pieces. Pipe a line of filling across top of each piece, leaving 1 1/4 inches on each end. Roll each piece into a tube starting with top-filling side and rolling down toward you, brushing phyllo with butter. Brush completed tube with butter; gently tie into a loose knot.
- Place on parchment-lined baking sheets. Brush tops with butter. Bake until golden, 15 to 20 minutes, rotating pans halfway through baking. Transfer to cooling racks. Serve warm or at room temperature.
GOAT CHEESE AND RED PEPPER PHYLLO TRIANGLES WITH OLIVE FRISéE SALAD
Categories Leafy Green Olive Fry Vegetarian Lunch Goat Cheese Bell Pepper Phyllo/Puff Pastry Dough Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 or 5 light-lunch or first-course servings
Number Of Ingredients 13
Steps:
- Make phyllo triangles:
- Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a damp clean kitchen towel. Arrange 1 phyllo sheet on a work surface with a long side nearest you (keep remaining sheets covered) and brush with some butter. Top with 2 more phyllo sheets, brushing each with butter.
- Cut buttered phyllo stack crosswise into 5 (12- by 3 1/3-inch) strips.
- Put 2 teaspoons red peppers and 2 teaspoons goat cheese near 1 corner of a strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangular shape. Put triangle, seam side down, on a baking sheet and cover with plastic wrap. Make 14 more triangles in same manner, using remaining phyllo and filling (you may have a little butter left over).
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry triangles in 2 batches until golden, about 1 minute per side. Transfer with tongs to paper towels to drain.
- Make salad:
- Whisk together vinegar, mustard, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified. Add frisée and olives and toss with dressing, then season with pepper. Mound salad on plates and arrange phyllo triangles alongside.
GARLIC PHYLLO BUNDLES
Wonderful roasted garlic wrapped in flaky phyllo dough simply melt in your mouth. Walnuts add a surprising crunch, while the melted butter lends rich flavor to the bite-sized bundles.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 20 appetizers.
Number Of Ingredients 5
Steps:
- Lightly brush one sheet of phyllo with butter; place another sheet of phyllo on top and brush with butter. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out., Cut the two layered sheets into four 14x2-1/4-in. strips. Place one garlic clove on lower corner of each strip; sprinkle 1 teaspoon walnuts over length of strip., Fold dough over garlic, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal., Place bread crumbs in a small shallow bowl. Brush both sides of triangle with butter; dip in bread crumbs. Place on a greased baking sheet. Repeat., Bake at 350° for 15-18 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 68 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 66mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
RASPBERRY-CHOCOLATE GYPSY BUNDLES
Provided by Barbara Kafka
Categories dessert, side dish
Time 50m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Position rack in center of oven. Preheat oven to 400 degrees. Use a non-air-cushioned baking sheet. Cut a piece of parchment paper to fit. Lightly butter the baking sheet, and stick on paper.
- Place the 12 phyllo-dough sheets on a clean dry surface. With a sharp knife, cut the sheets in half widthwise so that you have 2 stacks, each measuring 8 by 11 inches. Combine the stacks. Cover with a damp towel. As you take sheets of dough from the stack, re-cover to keep them from drying out and becoming unusable. (Avoid getting them wet, because that makes them stick together.)
- Make six sandwiches of the phyllo dough sheets by lightly brushing one sheet of dough with melted butter, covering that with another sheet of dough, buttering that, adding another sheet, buttering that, and finishing with a fourth piece of phyllo. If there are a few tears or gaps in a sheet, just layer over them with another piece of dough. Less butter on the outer edges of the dough allows them to hold their shape better.
- Put 1/4 cup raspberries in the center of each sandwich. Top berries with a piece of chocolate. Sprinkle with 1 teaspoon sugar. To form bundles, gather up the edges of each dough sandwich with one hand, gently twisting the extra dough into a topknot on top of the fruit and chocolate. Leave the ends of the dough sticking straight up. Place on baking sheet. Brush bundles with any remaining butter. Bundles can sit for up to an hour before baking.
- Bake 20 minutes.
- Remove to cooling rack. Allow to cool slightly. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 16 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 186 milligrams, Sugar 9 grams, TransFat 0 grams
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- Use a whisk or an electric mixer to whisk together the goat cheese, yogurt, honey, extract(s) and salt until smooth.
- Divide the mixture evenly into the prepared phyllo shells. Place a raspberry on top of each one and garnish with chopped pistachio and a drizzle of honey. Serve immediately.
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