This was a super simple dessert that made use of some frozen phyllo dough we had on hand.
Nectarines and Goat Cheese in Phyllo Dough
- 20 sheets phyllo dough
- 3 nectarines, sliced
- 3 oz goat cheese, crumbled
- 4 tbsp butter
- 2 tbsp honey
- 1/2 cup chopped pecans
Melt the butter and whisk with the honey. Spray a cookie sheet. Divide the phyllo sheets into thirds half and place one third on the baking sheet. Arrange half of the nectarine slices on the phyllo sheets, leaving roughly a half-inch border around the edge. Using a pastry brush, brush the honey butter mix over the fruit. Sprinkle with half the goat cheese and half the nuts. Cover with nest third of phyllo. Arrange the fruit, again leaving a half-inch border. Brush with the honey mix and sprinkle with nuts and cheese. Use the remaining phyllo sheets to cover the fruit. Fold the border up to make a seal. Brush with remaining honey butter. Bake at 400 until the pastry in golden, about 20 minutes.
*When layering the phyllo brush each sheet lightly with the honey butter before adding another sheet.