Goat-cheese pockets

This is a "goat cheese in phylo pocket" recipe that I conjured up ca. 2002.

INGREDIENTS

1 roll of goat cheese ("chèvre")
Don't buy creamy fresh/young goat cheese - it lacks flavor. Don't use aged goat cheese either - it is too dry.
Sheets of phylo dough
Alternatively: use brick dough (also "brik" or "boerek"; F: feuilles de brick)
Honey
I prefer orange blossom
1/2 cup of nuts (pine nuts, coarsely chopped pecans or walnuts)
Minced garlic
Butter, melted

EQUIPMENT & SUPPLIES

PREPARATION / DIRECTIONS

Pre-heat the oven to 175 °C (350 °F
Toast the nuts in the frying pan (no oil or butter added!) until
Butter the dough
If using phylo dough: melt butter, lightly brush a sheet of dough with it, put next sheet on top, brush with melted butter, etc, until you have a stack of 4 buttered sheets.

brick

Put a 1-2 cm (½-¾") thick slice of goat cheese in the middle of each stack of phylo sheets or each brick dough sheet
Put several toasted pine nuts and/or several chunks of roasted pecans and/or walnuts on top
Drizzle honey over it and spread some minced garlic over it
Make a pocket:
Method 1: fold the dough up around the cheese + toppings, and pinch just above it to form a pocket; secure with twine where pinched, and trim about 1 inch (2-3 cm) above the string.
Method 2: fold one corner across the cheese, fold an adjacent corner across the top, roll the cheese over towards the next adjacent corner, wrap the remaining corner around it.
Just before baking: heat in microwave oven for 10-20 seconds
Bake on the cookie sheet until golden brown - with brick dough, this only takes 2-4 minutes!!!
After baking, cut off the "tail" of each pocket, just below the string, with sharp scissors