Warm goat cheese in filo pastry bags

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 556, total fat 45 G., saturated fats 20 G., proteins 15 G., carbohydrates 22 G., fiber 1 G., cholesterol 60 mg, sodium 508 mg, sugar 0 G.

Impress your guests with an elegant, restaurant-style appetizer that's also easy to prepare. Crispy phyllo dough pockets filled with warm goat cheese are served with a light salad in a vinaigrette dressing. To ensure the pockets are especially crisp and fluffy, Ina Garten not only butters each layer of dough but also sprinkles it with breadcrumbs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Goat cheese

12 sheets thawed phyllo dough
80 g unsalted butter, melted
2-3 tbsp. regular breadcrumbs
3 discs of fresh goat cheese, 90–140 g each.
Small salad greens, such as a mix of arugula and mesclun, for 6 servings

Vinaigrette dressing

2 tablespoons champagne vinegar
1 teaspoon Dijon mustard
0.5 tsp chopped garlic
1 teaspoon coarse salt
0.5 tsp freshly ground black pepper
0.5 cups olive oil

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: filo dough, goat cheese, mesclun salad mix, Dijon mustard, champagne vinegar

Cooking the dish according to the recipe:

Preheat oven to 190°C.
Lay the phyllo sheets on a flat surface and cover them with a slightly damp towel. If the towel is too wet, the dough will become sticky. Working quickly to prevent the dough from drying out, lay one sheet on the board, lightly brush with melted butter, and sprinkle with breadcrumbs. Place the second sheet of phyllo on top, brush with melted butter, and sprinkle with breadcrumbs. Continue until you have a stack of 4 sheets. Cut the sheets in half crosswise to create 2 rectangles.

Cut one of the goat cheeses in half horizontally to create two thin circles. Place each disc in the center of one phyllo square. Starting at one corner, fold the dough over the cheese and continue folding around the cheese, as if wrapping a round gift, tying the top. Twist the excess dough into a bundle. Brush the bags on all sides with melted butter and place them on a parchment-lined baking sheet. Make four more bags in the same manner.
Bake for 20 minutes, until lightly browned. Let cool for 5 minutes.
While the cheese bags are baking, place the greens in a large bowl. In a small bowl, whisk together the vinegar, mustard, garlic, salt, and pepper. Whisking continuously, gradually pour in the olive oil to create an emulsion. Toss the greens with enough of the vinaigrette to moisten them.
Divide the salad among 6 plates and place a small bag of warm goat cheese in the center of each plate. Season with salt and pepper and serve.

Categories:

recipe / Calorie content of prepared meals / Comfort food / Summer dishes / Bakery / Savory pies and buns / Appetizers / Cheese appetizers / Salads / Leafy salads / Ina Garten / The Barefoot Countess