Posts Tagged 'rosemary'

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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