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Goat Cheese-stuffed Phyllo Triangles with Hot Honey Drizzle

These crisp and buttery phyllo triangles are stuffed with tart, creamy goat cheese, smokey mozzarella and sweet peaches. Serve them warm and drizzled with our addictive sweet and spicy honey. These are perfect for as finger food for a party (remember those?) or as a plated appetizer.
Prep Time45 mins
Cook Time20 mins
Total Time1 hr 5 mins
Servings: 18 triangles
Author: Emily Clifton, Nerds with Knives

Ingredients

For the Phyllo Triangles

  • 8 ounces goat cheese (chèvre), room temperature
  • 4 ounces smoked mozzarella cheese cut into small (about 1/4-inch) cubes
  • 1 medium garlic clove grated or minced
  • 2 teaspoons minced thyme leaves (or 1 teaspoon dried) plus more for garnish
  • 1 extra large egg lightly beaten
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 18 sheets 9x14-inch frozen phyllo dough, thawed*
  • 8 tablespoons unsalted butter melted
  • 1 small ripe peach peeled, cut into small cubes (or about about 1/4 cup frozen and thawed) or 1/4 cup peach preserves

For the Hot Honey Drizzle

  • 1/2 cup honey
  • 1 -2 teaspoons Aleppo-style chili flakes or 1 teaspoon red pepper flakes
  • 2 teaspoons white wine vinegar

Instructions

  • Add the goat cheese, mozzarella, garlic, thyme, eggs, salt and pepper to a large bowl. Mix well until fully combined.
  • Heat the oven to 375°F. Line a baking sheet with parchment.
  • Lay one sheet phyllo dough on a clean work surface; lightly but thoroughly brush with melted butter. Place another sheet of phyllo on top of the first and brush it with butter. Repeat with a third sheet of phyllo and brush it with butter. Use a sharp knife or pizza cutter to cut the short side of the phyllo into 3 long strips.
  • Place 1 tablespoon of the filling about an inch from the bottom of each phyllo strip. Place a couple of cubes of peach on top of each mound of filling (or substitute a 1/2 teaspoon of peach preserves). Fold the lower right corner of the pastry up and over the filling, forming a triangle. Fold the triangle straight forward, then again on a diagonal. Continue folding, forming a triangle each time, until you reach the end of the strip.
  • Transfer to the lined baking sheet and lightly brush the triangle on top with a little more butter. Use the remaining phyllo and filling to make the rest of the triangles, placing them on the baking sheets with a little space in between each. Bake the triangles until golden brown, about 20 to 25 minutes. Let cool for at least 10 minutes before serving.
  • While the triangles are baking, make the hot honey. Add the honey and chili flakes to a small sauce pan and heat on low, stirring often, simmering. Turn off heat and stir in the vinegar. Allow to cool for 10 minutes, then transfer to a small serving bowl or airtight container.
  • Serve the triangles warm, with a drizzle of Hot Honey over each.

Notes

Make-Ahead Tip: The unbaked triangles can be frozen for up to 2 weeks in airtight containers, separated by layers of parchment. When ready, bake them straight from the freezer, adding 5 to 7 minutes to the baking time.
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