Goat cheese & Sundried tomato pesto Phyllo Puffs
>> Thursday, April 8, 2010
This is a recipe i recently came up with after realizing i had nothing to serve my guests as an appetizer 15 minutes before they arrived!
So i just ran across my fridge content, 
and found the following ingredients:
1/2 pack of Phyllo dough (+- 20 sheets)
2-3 spoons of thick cooking cream1 small pack of goat cheese (the creamy one)
2-3 spoons of sun dried tomato pesto
2-3 spoons of sun dried tomato pesto
A dozen of asparagus
Butter/olive oil
Sliced almonds
Mixed greens
Butter/olive oil
Sliced almonds
Mixed greens
First, take the phyllo dough out of the freezer an hour or so before starting the preparation.
In the meantime, two things need to be done: 1) mix well the goat cheese, cream and pesto in a bowl until you get a thick byt a little creamy mixture, and 2) cook the asparagus (but keep them a little crispy).
Then, time to assemble the whole thing. It's probably the more laborious part of it, but it's so good that it's worth the time investment! Take half of the sheets (=- 10) for each puff, and spread a mix of olive oil and melted butter between each sheet.
Then, spread half of the goat cheese mixture in the middle of the phyllo dough, making sure both ends remain empty, and add half of the asparagus on top of it. Then, roll the dough (tight, but not too much as you don't want it to explode! - i experienced it!), and fold the extremities underneath. Repeat the same operation for the second one with the remaining half of the ingredients, and place both puffs on an oven-safe plate for 15-20 minutes in the oven, which has been pre-heated at 425 (or until it's golden).
Each puff serves 4 (small portions).
Serve on mixed greens, with some sliced almonds on top.
Alternative: The first time i made them, i served them with a classical cream-white wine sauce on top of it, and it was delicious.
In the meantime, two things need to be done: 1) mix well the goat cheese, cream and pesto in a bowl until you get a thick byt a little creamy mixture, and 2) cook the asparagus (but keep them a little crispy).
Then, time to assemble the whole thing. It's probably the more laborious part of it, but it's so good that it's worth the time investment! Take half of the sheets (=- 10) for each puff, and spread a mix of olive oil and melted butter between each sheet.
Then, spread half of the goat cheese mixture in the middle of the phyllo dough, making sure both ends remain empty, and add half of the asparagus on top of it. Then, roll the dough (tight, but not too much as you don't want it to explode! - i experienced it!), and fold the extremities underneath. Repeat the same operation for the second one with the remaining half of the ingredients, and place both puffs on an oven-safe plate for 15-20 minutes in the oven, which has been pre-heated at 425 (or until it's golden).
Each puff serves 4 (small portions).
Serve on mixed greens, with some sliced almonds on top.
Alternative: The first time i made them, i served them with a classical cream-white wine sauce on top of it, and it was delicious.
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3 comments:
Wow, if this is what you prepared when you were rushed, i wonder what you would have come up with if you had more time :) Looks absolutely delicious! So, we roll the dough, and end up with two big rolls. Then you slice each in four pieces to make small servings? I am tempted to keep them as they are and have one each as the main course haha.
haha... you could have them for dinner I suppose... ;-)
That does look good!
But what do you do with the filo if you do not have time to de-freeze it??? I admit that once, against all my instincts, I tried to put it in the microwave, and I would not advise it...
I will definitely try this soon, thanks :)
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