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In my Mediterranean cafe, goat cheese and honey pastries have become top-sellers since I first put them on the menu. I brought this dish back from my Tunisian travels and tweaked it with local flavors. Guests always light up when they bite into the crispy shell and taste that perfect mix of melty goat cheese and golden honey.
Shopping List Essentials
- Pastry sheets: 3 round ones that I always grab super fresh
- Goat cheese: 100 g straight from my neighborhood farmer
- Honey: 2 tablespoons from my beekeeper's acacia stash
- Herbs: A few sprigs picked from my tiny herb garden
- Egg part: 2 bright orange yolks from my backyard chickens
- Flavor boost: A sprinkle of sea salt flakes and my go-to pepper
Foolproof Triangle-Making Steps
- First step is heat
- I warm the oven to 180°C which makes these pastries perfectly crisp every time.
- Making the filling
- I stir together the cheese, honey and freshly snipped rosemary. Then add a tiny bit of salt and crack some pepper in.
- The folding trick
- I cut each sheet into 4 strips, drop filling at one end and fold into tight triangles so nothing leaks out.
- Final prep
- On my favorite tray lined with baking paper, I brush egg yolk over each triangle and bake for 10 minutes.
- Serving time
- I bring them out steaming hot next to a little walnut oil dressed salad.
Kitchen Wisdom Worth Sharing
Sometimes I swap in thyme instead of rosemary or add a dash of my treasured Espelette pepper. When I run out of brick pastry sheets, I grab filo dough which turns out even thinner. And my favorite trick? I flip the triangles halfway through baking so they turn golden brown all over.
Perfect Pairings for These Triangles
At my place we always plate them with a crunchy green salad and walnut oil dressing. During cold months I add a small cup of seasonal green veggie soup on the side. For extra texture, I scatter a few toasted walnuts around the plate too.
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The Wonder of Crispy Pastries
These golden triangles have become one of my signature starters. Customers love how the crunchy outside gives way to that soft goat cheese center. I make them for all kinds of occasions from casual drinks with friends to fancy dinner parties. They're truly a crowd-pleaser that gets everyone smiling.
Frequently Asked Questions
- → What’s the trick to folding bricks into triangles?
- Spoon the filling at the bottom of the strip, then fold one corner upward, making a triangle. Keep folding in the same form till the end. Tuck the last bit into the fold to secure it.
- → Can I prep these bricks earlier?
- Sure, prepare them a few hours beforehand, and store in the fridge. Brush on egg wash right before baking for the best finish.
- → Which goat cheese is the best for this?
- Go for soft or semi-dry goat cheese. Drier types don’t mix well with honey. Crushed logs or crottin are great choices.
- → How can I heat them up without losing crispiness?
- Warm them in the oven at 150°C for a few minutes to keep them crunchy. Avoid the microwave—it'll make them soggy.
- → What kind of salad pairs well with these bricks?
- Opt for a bitter salad like arugula or lamb’s lettuce with nutty dressing. It balances out the honey’s sweetness perfectly.