Goat cheese onion puffs
Nick and Mariah moved to New Hampshire, and stuck me with their phyllo dough. (Thanks, guys. Your present is in the mail.) I knew how much work phyllo was, and had never had the urge to work with it before, but I hated to let it go to waste all the same.
Puffs
- 20 sheets phyllo (half package)
- 2 sticks of butter
Goat cheese and caramelized onion filling
- 4 ounces fresh chevre
- 3 tablespoons whole milk yougurt or sour cream
- 5 tablespoons caramelized onions, diced (or more, to taste)
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon salt
Mix together the goat cheese and yogurt/sour cream until they have a smooth, uniform consistency. (If the cheese is very dry, you may need to add a little more yogurt until it’s smooth.) Stir in the peppers and salt, then fold in the onions.
Then, start the tedious, tedious process of brushing. butter. on. every. sheet. of. phyllo. 4 sheets form a layer.
To fold the puffs, spoon a little of the filling onto the dough, according to Athen’s triangle instructions. Makes 32 small triangles, or 16 large triangles.
Bake at 350 degrees for 15 to 20 minutes (until golden brown.) Do not actually use the triangle man formation below; space them 2 inches apart.
I was complaining about how much time it took to work with phyllo to Jenn. Then she witnessed it, and said Paul would think nothing of spending that much time on a dish. I guess we all have our different standards.
They were delicious. But I would only make them again if I had a team of laborers to assist me. But I hope you enjoy them!
