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🍽️ Crispy Herb Cheese Triangles

485 kcal · 30 min · 4 servings

Ingredients

• 2 phyllo dough sheets (each 30x30 cm)
• 50 g melted butter
• 1 egg
• 300 g goat cream cheese
• 120 g Pecorino
• 1 garlic clove
• 1 bunch mixed herbs (e.g. basil, parsley, sage, chives)
• salt
• pepper (from the mill)
• 2 tbsp melted butter

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Place one sheet of filo pastry on a clean work surface.
3. 3. Brush the filo pastry sheet lightly with some butter.
4. 4. Place a second filo pastry sheet directly on top.
5. 5. Cut the double pastry layer into 8 equal squares (each 10 by 10 centimeters).
6. 6. Separate an egg: Take the yolk for the filling and keep the white for later.
7. 7. Put the egg yolk together with the goat cream cheese into a small bowl.
8. 8. Grate the Pecorino cheese finely into the bowl.
9. 9. Peel a garlic clove and press it directly into the mixture.
10. 10. Wash the fresh herbs and shake them dry.
11. 11. Chop the herbs finely.
12. 12. Fold the chopped herbs into the cheese mixture.
13. 13. Season the filling with salt and pepper to taste.
14. 14. Divide the cheese mixture into 8 equal portions.
15. 15. Place one portion of cheese filling on one corner of one of the pastry squares.
16. 16. Fold the bottom right corner of the square diagonally over the filling.
17. 17. Continue folding the corners diagonally until a triangular packet is formed.
18. 18. Seal the open ends of the triangle with the remaining egg white.
19. 19. Brush the surface of the pastry pockets lightly with butter.
20. 20. Place the triangles side by side on a baking sheet lined with baking paper.
21. 21. Bake the cheese triangles in the preheated oven for 15 to 20 minutes until golden yellow.
22. 22. Serve the warm or cold triangles with a suitable dip.

Nutrition per serving

• kcal: 485
• Protein: 23 g · Fett/Fat: 38 g · Carbs: 19 g