Goat Cheese in Phyllo Pastry

This is a lovely variation of a classic French salad. Instead of herb- or breadcrumb-crusted rounds of goat cheese, the goat cheese is wrapped in phyllo and baked until the phyllo is browned. Then it’s sliced and served with a colorful salad and roasted red, green, and yellow peppers.–The Culinary Institute of America and Martha Rose Shulman

Goat Cheese in Phyllo Pastry

Goat cheese and herbs wrapped in a phyllo pastry log along side a red pepper salad
The Culinary Institute of America and Martha Rose Shulman

Prep 40 mins
Cook 1 hr
Total 1 hr 40 mins
6 servings
No ratings yet
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  • 2 cups homemade chicken stock or canned chicken broth
  • 20 pearl onions
  • One 12-ounce log goat cheese
  • 1/3 cup chopped fresh herbs such as parsley, chives, chervil, and tarragon
  • 6 sheets phyllo dough
  • 1/4 cup butter melted
  • 1 egg beaten with 1 tablespoon water for egg wash
  • 2 tablespoons red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon freshly ground pepper or to taste
  • 1/2 cup extra-virgin olive oil
  • 2 large red bell peppers roasted
  • 2 large yellow bell peppers roasted
  • 2 large green bell peppers roasted
  • 3 cups baby salad greens


  • Bring the chicken stock to a boil in a saucepan and drop in the pearl onions. Reduce the heat to medium and simmer until the onions are very tender, 30 to 45 minutes. Drain and set aside.
  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll the cheese log in the chopped herbs.
  • Layer the phyllo sheets on a piece of parchment paper, brushing each sheet lightly with melted butter. Work quickly so that the phyllo doesn’t dry out or it will crack when you roll it.
  • Place the goat cheese log along the long edge of the stacked phyllo. Tuck the ends of the dough over the ends of the log. Using the parchment paper as a guide, roll up the dough tightly, completely enclosing the goat cheese. Brush the roll with melted butter and egg wash, and score into portions, cutting one-third the depth of the strudel. Place on the parchment-lined baking sheet and bake for 20 minutes, until golden brown.
  • To make the vinaigrette, combine the red wine vinegar, balsamic vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk in the olive oil.
  • Toss together the roasted peppers, simmered onions, and half the vinaigrette. Season with salt and pepper to taste. In a separate bowl, toss the salad greens with the remaining vinaigrette and season with salt and pepper.
  • For each portion, arrange the dressed salad greens on one side of a plate and a small mound of the pepper salad on the other. Slice the phyllo log and serve on the pepper salad.
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Recipe Testers’ Reviews

For me, phyllo dough is a lot of fun to work with, particularly with savory recipes. I used three 4-ounce logs of chèvre along with chives, parsley, and chervil (I did not use any tarragon). The strudel turned out delicious. For my oven, 40 minutes cooking time produced a deep golden brown hue to the dish. Next time I’ll go for 35 minutes. The accompanying baby greens and the vinaigrette, plus the underlying pepper salad, resulted in a very eye-pleasing dish. A crusty loaf of French bread served to mop up the remaining vinaigrette. This is an excellent dish to serve guests, either for four or six people.

This was fantastic! The taste was delicious. I loved the contrast of the crispy phyllo against the soft cheese and the warm pepper salad against the crisp greens. It’s interesting, it’s different, and it’s beautiful. The play of colors looked gorgeous. It could be served as an elegant first course, which would make your guests think you slaved away all day. A real winner. I will definitely be making this recipe again and again.

Originally published April 19, 2006


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