Crispy chevre bites

At my Mediterranean eatery, goat cheese and honey pastry triangles have turned into customer favorites since they first appeared on my menu. I brought this dish back from my trips to Tunisia but added my own local twist. When guests bite into that crispy shell and taste the melty goat cheese with golden honey, they're always pleasantly surprised.

Gathering Your Supplies

• Brick pastry sheets: 3 round ones that I always make sure are super fresh
• Goat cheese: 100 g from the farmer down the road
• Honey: 2 tablespoons of acacia goodness from my neighborhood beekeeper
• Fresh herbs: A few sprigs of rosemary from my little herb garden
• Farm eggs: 2 bright orange yolks from my backyard chickens
• Flavor enhancers: A bit of sea salt flakes and my go-to pepper

Foolproof Brick Triangle Method

Oven preparation

I set it to 180°C which gives you that perfect crunch every time.

Homemade filling

I mix the goat cheese with honey and freshly snipped rosemary. Then add a tiny bit of salt and grind some pepper over it.

Triangle folding trick

I cut my sheets into 4 strips, put filling at one end, then fold tight into triangles so nothing leaks out.

Final prep

On my favorite baking sheet lined with parchment, I brush egg yolk over each triangle and bake for 10 minutes.

Serving moment

I bring them out piping hot alongside a small walnut oil dressed salad.

Cook's Hidden Tricks

Sometimes I swap in thyme for rosemary or add a dash of my beloved Espelette pepper. When I run out of brick pastry, I grab phyllo dough since it's even thinner. And my favorite tip? I flip the triangles halfway through baking so they get evenly golden all over.

What Goes Well Alongside

At the restaurant, these always come with my crunchy salad and walnut oil dressing. During winter months, I pair them with a creamy green veggie soup. To add some extra texture, I scatter toasted walnuts around the plate.

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Delightful Triangle Treats

These golden triangles have become one of my signature starters. Customers love how the crunchy outside contrasts with the soft goat cheese center. I make them for all kinds of events from casual get-togethers to fancy dinners. It's a crowd-pleaser that works for everyone.

Frequently Asked Questions

→ What's the best way to fold them into triangles?

Start by placing the filling at the edge of the pastry strip. Fold one corner over to form a triangle, then keep folding along the strip. Tuck the last corner into the fold to seal it.

→ Can these be made earlier in the day?

Yes, you can prepare them a few hours in advance and keep them cool. Brush them with egg yolk just before baking for the crispiest finish.

→ Which type of goat cheese works best?

Fresh or semi-soft goat cheese is ideal. Avoid overly dried cheese as it won't blend well with the honey. A crumble of bûche or crottin works great.

→ How do you heat them up again?

Warm them in the oven at 150°C for a few minutes to keep them crispy. Avoid the microwave as it makes them soggy.

→ What salad pairs well with these bites?

A mache or arugula salad with walnut oil dressing is a great match. The slightly bitter taste complements the sweetness of the honey beautifully.