Ingredients:
- roll of goat cheese (chèvre)
- sheets of phylo dough or feuilles-de-brick (very thin puff pastry)
- honey
- nuts (pecan, pine nut, or walnut)
- minced garlic
- kitchen twine/string
Instructions:
- preheat oven to 350 °F (175 °C)
- toast a cup of pine nuts until golden brown
- if using phylo dough: melt butter, brush a sheet of dough with it, put next sheet on top, brush with melted butter, etc, until you have a stack of 6 buttered sheets.
- if using feuille de brick dough sheets: just use one per pocket
- put a 1-2 cm (¾") thick slice of goat cheese in the middle of each square
- 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 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.
- make pocket (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 sec
- bake on non-stick cookie sheet until golden brown (!! only takes 2-4 minutes with feuille de brick !!)
- after baking, cut off the "tail" of each pocket, just below the string, with sharp scissors
[recipe by Frank Dörenberg]
