Goat Cheese & Honey Phyllo Triangles – Thin phyllo pastry is filled with goat cheese and honey, baked, and served with a honey syrup for dipping.
Today’s recipe is inspired by a dessert I tried not too long ago. It was super simple – goat cheese wrapped in phyllo, baked, and then served with a drizzle of honey syrup. Despite being incredibly simple, it blew us away! The creamy, tangy goat cheese and the sweet honey just complimented each other so well. And whenever you have crispy pastry in the mix, you know you can’t go wrong.
I was so taken with the dessert that I knew I had to make my own version at home. However, this version is more like an appetizer than a dessert since it can be eaten with you hands and uses the honey syrup like a dipping sauce.
I present to you my Goat Cheese & Honey Phyllo Triangles!
What is phyllo?
Phyllo is a type of very thin dough that is very popular in Greek cuisine. You may be most familiar with it through popular dishes like baklava and spanakopita. The dough is so thin that it looks like paper. But once you spread on some oil or butter, layer the sheets on top of each other, and bake them, they turn incredibly crispy and flaky.
How are these phyllo triangles made?
I’ve always been intimidated to work with phyllo dough. It’s not something I saw a lot in my baking adventures so my only exposure to it was through cooking shows. In those shows, it looks so complicated to work with so I always stayed away.
However, phyllo can be bought already made (usually sold frozen) and then thawed for use. Once it’s ready to use, making these goat cheese & honey phyllo triangles is quite simple.
Goat Cheese Filling
The goat cheese filling is only three ingredients:
- Goat cheese (of course)
- Honey (for some sweetness)
- Salt (to balance out the flavors)
These three ingredients are mixed together and then chilled before using. Chilling the filling ensures that most of it will stay in the phyllo when when we bake the triangles.
Assembling the triangles
Once the filling is chilled, its time to assemble the triangles. To do this, grab once sheet of phyllo dough and spread on the melted butter. Then, fold the phyllo in half and spread on some more melted butter. Finally, fold the sheet again and spread on more melted butter. Layering the phyllo with melted butter ensures the pastry will get nice and flaky when baked.
Once all the folding is complete, you will end up with a 4-inch strip of phyllo dough. The filling is then added to the bottom corner of the strip and then folded over into a triangle, much like how you would fold a flag.
Baking the triangles
Once all the triangles are formed, they’re baked in a hot oven until they get golden brown, about 15 minutes. Then, they’re cooled slightly and served with a yummy honey syrup that we make by heating water and honey together.
Tips & Tricks
- Make sure you keep the unused phyllo sheets covered so they don’t dry out.
- For easy mixing, make sure the goat cheese is room temperature.
- Phyllo is super delicate so just make sure you have patience when working with it.
- The filling will probably ooze out while baking – don’t worry about it. The finished triangles will still have plenty of filling left when they are finished baking.
Goat Cheese & Honey Phyllo Triangles
- 8 ounces goat cheese softened
- ½ cup honey divided
- ¼ teaspoon salt
- 12 sheets rectangle phyllo dough
- 4 ounces butter salted, melted
- ¼ cup water
- Mix goat cheese, 1/4 cup of honey, and salt together until combined. Cover and refrigerate for at least 30 minutes to firm up the cheese again.
- Once cheese is firmed, preheat oven to 375 degrees. Prepare baking sheet by lining with parchment paper. Set aside.
- Remove phyllo sheets from refrigerator. Remove one sheet to work with and cover the stack of the rest with a sheet of plastic wrap. Brush half of the one sheet with melted butter. Take the short end of the sheet and fold in half to meet the other short end. Brush with butter and then fold again. You should have a rectangle strip with a width of 4 inches. Brush with butter again.
- Place ½ tablespoon of goat cheese mixture in the bottom corner of the strip. Fold corner over the cheese to make a triangle. Don't press down or else the filling will spill out. Continue to fold triangle up (like your folding a flag) until a little extra piece of phyllo is remaining. Brush the triangle and seal the extra piece of dough and place on prepared baking sheet, seal side down. Repeat with 11 other pieces of phyllo. Make sure triangles are separated at least 1 inch apart on the baking sheet.
- Bake triangles in preheated oven for 15-18 minutes, or until the tops are golden brown. Some filling may escape but that's to be expected.
- While the triangles bake, combine remaining 1/4 cup honey and 1/4 cup water in a small sauce pan. Place over medium low heat to dissolve the honey into the water. Once dissolved, remove from heat and place in small bowl for dipping the triangles.
- Remove baked triangles from oven and let them cool on the baking sheet for 10 minutes before serving.