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Cook: 15 - 20 minutes


Light lunch or as a starter. Phyllo pastry, goats cheese and thyme are among my favourite ingredients. I love these with a drizzle of honey or caramelized onion at the end.

  • 1– 2 rectangular filo sheets, depending on the size of your sheets
  • leaves from 8 sprigs of fresh thyme
  • 60 g butter, melted
  • 125 g soft goat’s cheese
  • 4 teaspoons honey, optional

Preheat the oven to 180°C.
Unroll a sheet of filo horizontally on the work surface.
Cut the filo sheet in half lengthways, and in half crossways to make 4 rectangles measuring approximately 15 x 20 cm.
Repeat. Lay them all out on the work surface.

Brush the rectangles generously with butter, ensuring that about 1 tablespoon is saved to brush the tops.

Sprinkle some thyme leaves along the long length of each pastry rectangle and fold it in about 2 cm to encase it. Crumble a line of goat’s cheese in a line along the opposite short side of the pastry.
Drizzle some honey (optional) just inside the goat’s cheese of each pastry.

Starting at the goats cheese end, roll the pastry once over the goats cheese and carry on rolling all way to the thyme, sealing the join.

Repeat the process to make 4 cigars.
Place on a baking tray lined with baking paper and brush once more with the remaining butter.
Bake for 15 – 20 minutes or until golden and crisp

Serve with a fresh crunchy salad with the cigar perched on top.

Filo sheets dry out really quickly. Be sure to store them well wrapped in cling film with no air contact.
Be gentle when brushing the sheets as they can tear easily.
You can flavour the goat’s cheese with any other dried herbs or spices, a sweet and savoury combination works well. Try Cayenne pepper, smoked paprika, ground cumin and a sprinkle of chilli flakes or even basil.
You can also serve (like I did) with a spoonful of your favourite chutney or caramelised onions in place of the honey.
Ek het paprika en black pepper goats cheese gebruik, hemel dit was lekker, nie te ryk nie.

Recipe and photo: Amanda Conradie

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