For complete ingredients and preparation instructions, please see the recipe.

Chef Dennis Pitchford takes you on a step-by-step photo tour, demonstrating how to make Pyllo-Wrapped Goat Cheese—one of our featured New Year’s appetizers.

Preheat oven to 375€F. Scoop chevre into 24 – 1 tablespoon portions and reserve on wax paper.

Gently unwrap phyllo dough from packaging and unfold.

Cover stack of phyllo sheets with plastic wrap…

…followed by a damp kitchen towel.

Remove one sheet of phyllo and re-cover the stack.

Lay the phyllo on a work surface with the short side in front of you.

Brush with melted butter. Lay a second sheet of phyllo on top of the buttered phyllo. Brush with more butter.

Cut the stacked phyllo from short side to short side into 3 even (3” x 14”) strips.

Place 1 scoop of cheese near the corner of a phyllo strip on the end closest to you, then fold over to enclose filling and form a triangle.

Continue to fold the strip like a flag, keeping the triangle shape. Lay pastry on a baking sheet, seam side down. Brush top with butter. Repeat until all the phyllo has been used. Recipe may be prepared up to three days in advance at this point – simply wrap in plastic and store in the freezer).

Bake 20 minutes or until golden brown, rotating the pan once to ensure even browning. Cool slightly before serving.