Appetizers are great when served at a party. Or a buffet. This goat cheese appetizer with honey and walnuts from the oven will be a hit when you serve them.

Appetizers are great when served at a party. Or a (Mediterranean) buffet. This goat cheese appetizer with honey and walnuts from the oven will be a hit when you serve them. You can make them in advance, store them in the refrigerator and just pop them in the oven before serving.

A hand taking one of three Honey Walnut Goat Cheese Phyllo Parcels on a white plate.

Baked Goat Cheese Phyllo Bites with Honey and Toasted Walnuts

In the past years I made this snack also as a one hap starter, when I have an informal dinner with friends. Just nice and easy with lots of fun and laughter. And they are always surprised when they bite through the crispy outside and then taste the creamy filling. A delicious filling, because goat cheese, honey and walnuts is a golden trio. While typing this I just want to make them again today (and maybe I will).

When I serve these appetizers (or any time when I use filo pastry, all of the times at least one person tells me why they'd rather not work with it). That's because the dough breaks easily and that can be a threshold for using it in recipes. This certainly doesn't need to be the case. I love to share my tips with you, so the tearing is minimized and you can surprise everyone with your own goat cheese appetizer with honey and walnuts. Success with it!

What is phyllo dough?

This specific recipe calls for phyllo dough (or pastry). Phyllo pastry is mainly made of flour and water. It is a dough which is rolled out very thin. In order to prevent the sticking of the sheets of dough flour is dusted between the sheets. You can see that when you're using it. Because normally there is no use of fats fillo pastry it contains less calories as puff pastry (and it's also a bit crispier (though of course you add a little oil between the layers before you going to bake).

Using phyllo is perhaps more difficult as puff pastry, but if you use the following tips, you will find that it will be a lot easier.

Defrost the phyllo dough in the refrigerator. Cold dough is less sticky, so take it out of the refrigerator and use it immediate.
When phyllo dough gets wet, it sticks and tears faster. A dry surface is therefore required (dust it with flour).
Always make sure that you leave the filo pastry, as long as possible in the package. When taking it out wrap it immediately in a slightly damp cloth, so that the dough does not dry (otherwise you couldn't take the sheets apart). Make the cloth only slightly damp and not wet, otherwise the sheets will get wet and are going to stick together.

What you'll need

Exact amounts are in the recipe card below.

Ingredients Goat Cheese Phyllo Appetizers with Honey and Walnuts on a white background with text description

Phyllo dough: This gives the appetizers their thin, crisp layers. Use phyllo sheets, not puff pastry. Keep the dough in the package as long as possible, because it dries out quickly once opened.
- Phyllo dough is made in very thin sheets, usually with flour and water. It bakes up lighter and crisper than puff pastry. It can tear more easily, but with a few small tricks, it's very workable.
Walnuts: These add a toasty, nutty bite to the filling. Toasting them first brings out more flavor. Chop them coarsely so you still get a little texture.
Soft goat cheese: This is the base of the filling. Use a soft, spreadable goat cheese so it mixes easily with the cream and honey.
Cream: A little cream helps loosen the goat cheese so you can mix and shape the filling more easily.
Honey: Honey brings a mild sweetness that works really well with the goat cheese and walnuts.
Olive oil: You brush this between the phyllo layers. It helps the dough fold more easily and gives the baked packages a crisp, golden finish.

How to make these appetizers

You'll find the full, step-by-step recipe card below.

A glass bowl with filling for goat cheese honey and walnut appetizers

Step 1: Toast the walnuts in a dry skillet until they smell nutty. Mix them with the goat cheese, cream, and honey, then divide the filling into 10 small balls.

A phyllo dough on a plate brushed with oil

Step 2: Cut each phyllo sheet in half. Brush one half with olive oil and place the second half on top.

A bit of filling in the centre of the phyllo dough.

Step 3: Set one ball of filling in the center and fold the dough around it so you get a neat little package. Place it on a parchment-lined baking sheet.

All phyllo dough appetizers on a baking plate ready to be baked

Step 4: Bake in a preheated oven until the phyllo is beautifully golden brown, about 10 minutes.

Top Tips

A few small things make this recipe much easier:

Keep the phyllo in the package as long as possible. That helps keep it from drying out. Once opened, cover it with a lightly damp towel. Not wet. Just lightly damp, so the sheets stay workable.
Use a sharp knife to cut the dough. That gives you cleaner edges and makes the sheets easier to handle.
Brush the dough well with oil. That helps the phyllo fold more smoothly and bake up crisp.
Look for the color. You'll know they're ready when they are a lovely golden brown.