It’s a Sunday surprise!
As you know, I don’t typically post recipes on Sunday mornings.
However, I’ve been so incredibly busy baking in the kitchen this week that I simply couldn’t resist a little Sunday morning pastry share.
Honey and goat cheese whipped together to fill a gorgeous, golden phyllo dough puff pastry…
…and topped with a little extra bite of the goat cheese, a tad of tangy fig paste, crunchy walnuts, and extra honey, of course ~ you’re going to wonder why you don’t treat yourself this way every Sunday.

Honeyed Goat Cheese Pastry Diamonds-024

Or, you could start.

FYI ~ these buggers are gigantic. If you want more personalized pastries, I suggest dividing the phyllo sheets into thirds (as they are folded) and creating the folded layer pockets from the thirds.
Additionally, I am quite aware these are folded into triangle shapes. BUT, the princess in me likes diamonds so much better!

Honeyed Goat Cheese Pastry Diamonds

2 5oz. logs of local goat cheese, softened (1 cup)
1/2 cup local honey, divided
2 large egg whites
pinch of salt
1/2 cup olive oil
12 sheets frozen phyllo dough, defrosted in the refrigerator

Beat the goat cheese, 1/4 cup honey, egg whites, and salt until smooth. Chill 30 minutes to an hour.
Meanwhile, preheat the oven to 375 degrees and line a baking sheet with parchment paper.
Warm the olive oil and remaining 1/4 cup honey over low heat.
Place one sheet of phyllo dough on another sheet of parchment (working surface) – or for small diamond/triangles use 1/3 of the sheet. Brush with olive oil and honey mixture. Spoon 2 Tbs. (or 2 tsp. for the mini option) goat cheese on the corner of the bottom edge. Fold corner across to make a small triangle, and then fold the entire strip up like a flag, brushing each surface with the oil and honey mixture as you go. Repeat the process with the remaining phyllo dough.
Transfer to the parchment lined baking sheet and bake for about 25 minutes, or until golden.

Serve with any remaining honeyed-goat cheese, fig spread, and crushed walnuts.

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