Goat Cheese Phyllo Cigars – Thin phyllo dough is filled with goat cheese and herb filling, rolled into cigars, and baked until they are perfectly crispy. Served with a drizzle of honey.
Goat cheese is a favorite of mine. I love it in a fresh salad or even baked inside a chicken breast. Baking it in phyllo has been an unexpected new favorite of mine. Phyllo is a new dough for me. I’ve only used it a couple times. It’s actually quite simple to use. And it yields super crispy, flaky results.
I last baked goat cheese in these phyllo triangles, which were so fun to make (and eat!). Recently, I saw goat cheese wrapper in little cigars, which looked so fun to eat because of how crispy they were. I just had to make them at home!
In order for the phyllo to get extra crispy without falling apart, we layer it with three thin sheets before rolling into cigars. The sheets are cut into 4 rectangles and then the filling is added. The filling is made with goat cheese, fresh herbs, lemon juice, and honey. It all gets whipped together and then spooned onto the phyllo rectangles.
Without further ado, here are my Goat Cheese Phyllo Cigars!
Tips & Tricks
- Cover the unused phyllo. Make sure you keep the unused phyllo sheets covered so they don’t dry out.
- Room temperature goat cheese mixes easier. For easy mixing, make sure the goat cheese is room temperature.
- Patience is key! Phyllo is super delicate so just make sure you have patience when working with it.
- Roll the cigars gently. Do not roll up the cigars too tight. This could cause the dough to tear during the baking process, unleashing the goat cheese into a little mess.
Goat Cheese Phyllo Cigars
- 8 ounces goat cheese softened
- 2 tablespoons fresh basil leaves
- 2 tablespoons fresh dill
- 1 tablespoon fresh lemon juice
- 2 tablespoons honey
- 1 large egg
- ¼ teaspoon salt
- 15 sheets rectangle phyllo dough
- ½ cup olive oil
- Chop basil and dill together until finely diced. Place in a medium bowl. Add goat cheese, honey, lemon juice, egg, and salt together and whisk 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 or damp towel. Generously brush the entire sheet with olive oil. Place another sheet of phyllo on top to create a second layer. Brush with more olive oil. Top with another sheet of phyllo dough. Slice the phyllo dough down the center of the sheet. Cut perpendicularly down the center of the other edge. You should have 4 even rectangles.
- Place 1 tablespoon of goat cheese mixture in the bottom short edge of the rectangle. Gently roll the dough into a cigar, starting at the edge with the filling. Do not roll too tightly. Repeat with the other pieces of phyllo. Make sure cigars are separated at least 1 inch apart on the baking sheet. Brush each cigar with more olive oil
- Bake cigars in preheated oven for 15-18 minutes, or until the tops are golden brown. Some filling may escape but that's to be expected.
- Remove baked cigars from oven and let them cool on the baking sheet for 10 minutes before serving.