Chèvre Phyllo Packets

  • 4 ounces chèvre, room temperature
  • ¼ teaspoon garlic powder or, if you have it, roasted garlic powder
  • ½ teaspoon dried thyme
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • 10 sheets 9×14-inch frozen phyllo dough, thawed
  • 4 tablespoons unsalted butter, melted

Add the goat cheese, garlic powder, thyme, salt, and pepper to a large bowl. Mix well until fully combined; set aside.

Heat the oven to 375°F. Line a baking sheet with a silicone baking mat or parchment paper.

Lay one sheet or phyllo dough on a clean work surface; lightly but thoroughly brush the sheet with the melted butter. Place another sheet of phyllo on top of the first and brush it with butter. Repeat with a third sheet of phyllo and brush it with butter. Repeat until you have a 5 sheet buttered stack of phyllo dough.

Place ¼ cup of the filling in the middle of one of the shorter edges of the phyllo dough (give it about an inch of dough on one side to make folding easier. Fold both sides of the phyllo dough on the short edge up and over the filling, pressing it a little flat as you do. You should completely cover the filling. Carefully roll the filling "packet" along the long dimension, forming a square packet as you go, until you reach the end of the dough and you have a pudgy square of phyllo dough.

Transfer the packet to the lined baking sheet and lightly brush the triangle on top with a little more butter. Use the remaining phyllo sheets and filling to make another packet, placing it on the baking sheet with the first. Bake the phyllo packets until golden brown, about 20 to 25 minutes. Let cool for at least 10 minutes before slicing in half to make 2 triangles and serving with hot honey.

  • Yields: 2-4 servings
  • Preparation Time: 30 minutes
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