Chevre and Apricot Phyllo Purses

Since I started this blog just over three years ago, I’ve made a bunch of friends in the blog world, some of whom I’ve met in real life, and many of whom I haven’t. At first it felt a little weird telling people about my “internet friends” scattered all over the country, but now it seems completely normal to casually mention the virtual baby shower a bunch of people I’ve never met are throwing for one of our blog friends.

Josie is one of those people I’ve never met in real life but feel like I know. I love her beautiful blog, and when Annie emailed me and a few other bloggers about throwing her a baby shower, I was excited to participate. Josie already has an absolutely adorable little girl, who will be getting a brand new baby brother in just a few weeks!

I know that Josie loves the goat cheese and fruit combo, and cute little phyllo purses seemed perfect for a baby shower. I based this recipe off of this one from Confections of a Foodie Bride, using roasted apricots and fresh rosemary along with the goat cheese.

You can see what everyone else contributed to the shower here and here. Congratulations on the new addition to your family, Josie!

(adapted from Confections of a Foodie Bride)

makes 8 purses

3 apricots, halved
4 ounces goat cheese, softened
2 tsp fresh rosemary
6 sheets phyllo, thawed
4-6 tbsp melted butter

Preheat the oven to 325 F. Roast the apricots on a parchment-lined baking sheet for about 40 minutes or until very soft. Let cool, then chop finely and place in a medium bowl. Turn the oven up to 425 F.

Add the goat cheese and rosemary to the apricots and mix thoroughly.

Working on a clean, dry surface, spread out one sheet of phyllo and brush with melted butter. Top with another sheet, more butter, and then a third sheet. Cut into fourths.

Place about 2 tbsp of the apricot mixture onto each phyllo rectangle, and gather the corners together. Twist slightly, and pinch to shape the purses. Place on a parchment lined baking sheet. Repeat with 3 more sheets of phyllo and the remaining apricot mixture.

Bake for about 10 minutes, or until golden brown. Let cool slightly before serving (etiher warm or at room temperature.

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22 comments to Chevre and Apricot Phyllo Purses

  • These are wickedly gorgeous! I love phyllo purses and think they are the perfect, delicate addition to any shower. Thanks for sharing this!

  • Rosemary, goat cheese, and apricots? What a fabulous combination to go with the buttery crunch of they phyllo!

  • […] of Cate’s World Kitchen made these gorgeous phyllo purses filled with goat cheese (pasteurized, of course!), roasted apricots and rosemary. ┬áThis sounds […]

  • Totally in love with this combination – and I love that you roasted the apricots first. I’ve been loving roasted fruits lately. Thanks so much for participating, and I can’t wait to hear your good news soon!!

  • I LOVE these! What a great idea for an appetizer that seems really fancy but doesn’t take much to assemble.

  • I love phyllo and yet have never worked with it. This is inspiring! Looks delicious!

  • This combination looks so, so fabulous Cate. I love the addition of roasted apricots. Ben also commented this morning that he thought these looked great. Thanks so much for being part of Josie’s shower!

  • Doesn’t everyone love goat cheese and fruit?

  • Cate, I loved these when Shawnda made them and I love them now. Your adaptation is beautiful and seasonal. I wish I could have one right now!

  • Very cute purses! I made one more dessert-like with ground almonds inside the apricots. Yum!

    I sometimes feel like my readers/internet friends know me better than my in-person friends since we don’t chat so often and thus they don’t get the up-to-date info.. weird, eh?

  • These ARE the perfect addition to Josie’s shower, Cate! Gorgeous job in creating something that Josie would truly love.

  • Cate, these look so gorgeous! Roasting the apricots sounds like the perfect way to pair them with goat cheese. I’m seriously drooling.

    Some of my friends still don’t get my online friends, but I think it’s one of those things that has to be experienced to be understood. :)

  • I was so, so excited to see how these turned out..because they sounded fabulous, but they look incredible, too. Anything with goat cheese has me hooked, but the roasted apricots takes it to a whole new level. I hope the market has some apricots right now…..

  • Kel

    Oh me word… I CanNOT wait to make these!!!! LOVE this idea. Apricot and goat cheese?? YES PLEASE!!! :) hahahahhaa. thanks for posting

  • this combination looks like a dream! i can’t think of anything i would want more now that i’ve seen this!

  • I love chevre and especially with addition of dried fruit and crunchy phyllo. Plus it helps they look beautiful. These would def be stalked by me at any dinner party.

  • soooo cool. what a great idea and a perfect little bite…hmmm…big bite

  • These look fantastic! Of course I’m a sucker for anything with goat cheese, and phyllo purses are always so fun for showers.

  • Erika

    Just made a delicious winter version of these, substituting fig butter and pine nuts for the apricots. Thanks for the inspiration, Cate!

  • Cate

    That sounds fantastic! I think I’ll have to try it

  • Paula

    Made these yesterday. Definitely looks better than they taste. If I were to make them again I would double the amount of apricots to add to the goat’s cheese and reduce the amount of phyllo dough to 2 sheets and cut each rectangle in half and make smaller parcels. I found there was too much phyllo dough to chew through and the goats cheese, too overpowering. The rosemary I’m not sure added anything to this…maybe try a different herb.

  • looks amazing. We will try the recipe.

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