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

  • Preparation time: 45 minutes
  • Baking time: 4 minutes


  • 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


  • Kitchen twine/string (butchers' twine)
  • Non-stick baking/cookie sheet
  • Kitchen scissors


  • 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.
  • If using brick dough sheets: just use one sheet per pocket, lightly brush with melted butter
  • 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

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©2002-2016 F. Dörenberg, unless stated otherwise. All rights reserved worldwide. No part of this publication may be used without permission from the author.