Honeyed Goat Cheese Pastry Diamonds

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 of 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 the remaining 1/4 cup of honey over low heat.

Place one sheet of phyllo dough on another sheet of parchment (working surface) – or for small diamonds/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 the 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.