Honey and lavender goat cheese triangles are a simple appetizer bursting with rich and tangy flavor. If you’re throwing a party, your guests will love these buttery and sweet pastries stuffed with cheese.
I have been obsessing over culinary lavender since I bought some from Hope Hill Lavender Farm at the PA Farm Show. I just couldn’t get a single recipe I made to work out well enough to share it with you. Well I have finally made this appetizer and I will be sharing another next week. I hope you enjoy the addition of culinary lavender to this recipe as much as I do.
You can make a big batch of these goat cheese triangles ahead of time and freeze them until you’re ready to bake them. I made mine all in one go and I will admit that I was ready to be done after about the sixth triangle. The hard work is worth it though and here’s an easy step by step to follow to make yours turn out great, too.
Tip: Keep your phyllo dough from drying out by wrapping it in plastic wrap and placing a damp cloth on top. Working with phyllo dough requires patience, so don’t worry if your triangles turn out less than perfect. Just remember how you used to fold notes or paper footballs in school and the honey and lavender goat cheese triangles should turn out great.
First, line a baking sheet with aluminum foil and spray it with non-stick cooking spray. Set it to the side. Lay out another piece of aluminum foil and place the first piece of phyllo down down. Brush half of the dough with the honey and butter mixture.
Fold it in half lengthwise and brush half again with the honey butter mixture
Fold it in half one more time and place a scoop of the goat cheese in the bottom corner. Fold the phyllo dough into a triangle.
Place each triangle on the baking sheet. When you’ve got all of them folded bake for 18-20 minutes.
- 10 oz goat cheese
- ¾ cup honey
- 1 Tbsp culinary lavender
- 1 cup butter
- 24 sheets of phyllo dough
- Preheat oven to 375.
- In a small bowl, mix the goat cheese, ¼ cup of honey, and lavender until smooth.
- Warm the butter and ½ cup of honey until dissolved.
- Line a baking sheet with aluminum foil or parchment paper and coat with cooking spray. Set aside.
- Lay down another piece of aluminum foil or parchment paper. Place down one sheet of phyllo dough. Brush half of it length wise with butter.
- Fold it in half length wise and brush half again with butter.
- Fold in half length wise one more time and place a spoonful of goat cheese at the bottom corner.
- Take the phyllo dough and fold it up into a small triangle.
- Repeat for all sheets of phyllo dough.
- Bake 18-20 minutes.
- Serve warm