Tangy goat cheese is infused with citrus & honey then rolled in sweet dried apricots, cranberries and pecans. Placed in crispy phyllo shells they’re perfect appetizers or bite size desserts!
2 packages (15 count, each) Athens® Phyllo Shells
8 ounces plain goat cheese
8 ounces Neuchâtel cheese (low fat cream cheese)
zest from one orange
1/2 teaspoon cinnamon
2 tablespoons honey
1 1/2 cups pecans, chopped small, divided
1/2 cup dried apricots, chopped
1/2 cup dried cranberries
1/2 cup basil, finely chopped
Preheat oven to 350°F. Place empty phyllo shells on a baking tray and bake 3-5 minutes, or until toasted to light brown.
In a medium bowl, mix together goat cheese, Neuchâtel cheese, orange zest, cinnamon, honey and 1/2 cup pecans.
In a small bowl combine remaining pecans, apricots, cranberries and basil. Spread mixture on a parchment or silpat lined tray.
Using a small scoop or spoon roll cheese mixture into balls approximately 3/4″ – 1″ diameter. Roll each ball over pecan mixture and place in a phyllo shell.
The crunch of the shell and softness of the cheese is the perfect complement of textures. Serve and enjoy.
Serving size: 1 shell (27g), Amount per serving: Calories 90, Total Fat – 7g, Saturated fat – 2g, Trans Fat – 0g, Cholesterol – 10mg, Sodium – 50 mg, Dietary Fiber – 0g, Total Carbohydrate – 7g Sugars – 4g, Protein – 3g, Vitamin D –0%, Potassium – 2%, Calcium 2%, Iron 0%
Make in advance – Fruit and Pecan Goat Cheese Phyllo Shells can be stored in airtight containers in refrigerator for up to 2 days.
For a more professional look, chop pecans, apricots and cranberries into approximately the same size pieces.
Herbs such as tarragon or parsley may be used in place of basil for a slightly different taste.