Phyllo-Wrapped Goat Cheese

Recipe by Chef from The Kitchens of The Food Channel

Prep time: 50 minutes

Ingredients:
• 3 ounces (3/4 stick) butter, unsalted, melted
• 16 - 9? x 14? phyllo sheets, thawed if frozen
• 1 pound chevre (goat cheese), mild

Preparation:

Preheat oven to 375°F.

Scoop chevre into 24 - 1 tablespoon portions and reserve on wax paper.

Gently unwrap phyllo dough from packaging and unfold. Cover stack of phyllo sheets with plastic wrap followed by a damp kitchen towel. Remove one sheet of phyllo and re-cover the stack. Lay the phyllo on a work surface with the short side in front of you. Brush with melted butter. Lay a second sheet of phyllo on top of the buttered phyllo. Brush with more butter. Cut the stacked phyllo from short side to short side into 3 even (3? x 14?) strips.

Place 1 scoop of cheese near the corner of a phyllo strip on the end closest to you, then fold over to enclose filling and form a triangle. Continue to fold the strip like a flag, keeping the triangle shape. Lay pastry on a baking sheet, seam side down. Brush top with butter. Repeat until all the phyllo has been used. Recipe may be prepared up to three days in advance at this point – simply wrap in plastic and store in the freezer).

Bake 20 minutes or until golden brown, rotating the pan once to ensure even browning. Cool slightly before serving.