Goat Cheese Phyllo Purses

by Shawnda on March 2, 2011

in Appetizers,Holiday Favorites

Stuffed Phyllo Beggar's Purses
Updated from the archive

Food blogging has introduced me to some wonderful people. And one of those wonderful people just happen to be getting married soon! Kelsey, of Apple a Day, will be walking down the aisle in just a few weeks. To celebrate, Amy of Sing for Your Supper, is hosting a virtual bridal shower with a handful of Kelsey’s blogging buddies.

The menu is outstanding. I chose to make Phyllo Purses, or you might know them as Beggar’s Purses: an oozy goat cheese filling wrapped up with a few layers of delicate, crispy phyllo dough. And butter. Where there is phyllo, there is butter!

Stuffed Phyllo Beggar's Purses

Phyllo purses are in my Top 5 favorite appetizers. They look nice, they taste great, and you can fill them with lots of things (spinach-artichoke is one of my faves). They’re not really that much work but I have learned a few tweaks to the technique over the years:

  • Lay everything out – utensils, filling, melted butter, etc – before even opening your package of thawed phyllo.
  • Keep the unused pile of phyllo covered with a barely-damp paper towel (too wet and the top layer will stick to the paper towel)
  • If you put a large hole/tear in one of the three sheets of dough, just add a fourth sheet so you don’t lose any of the filling while baking.
  • Don’t underfill the purses. Underfilling will create too much of a “poof” on top of the purse – one that will get droopy in the oven and fall over sideways before it has time to crisp. It happens. Same great taste, but less impressive presentation.
  • Don’t pull too hard when tying the green onion strips/chives around the purse, they’ll snap. While mostly for appearance, it does aid a bit in keeping the purse closed in the oven.

You can see the full shower menu over at Sing for Your Supper and Apple a Day. We wish Kelsey all the very, very best in a joy-filled future!

Goat Cheese Phyllo Purses

Elegant phyllo purses filled with tangy goat cheese and bacon.


  • 5 oz goat cheese, softened
  • 2 Tbsp chives, chopped
  • 4 slices of pancetta or bacon, cooked to a crisp (prosciutto is good, it's just not crispy)
  • black pepper
  • 6 sheets of phyllo dough
  • 6-8 Tbsp of melted butter
  • Chives or strips of the tops of green onions for tying


  1. Preheat the oven to 400.
  2. Stir together goat cheese, chives, crumbled bacon, and a few grinds of black pepper in a small bowl. If the goat cheese is too hard, put it in the microwave for 10 seconds.
  3. Unroll the phyllo dough onto a dry surface. Remove 1 sheet of phyllo dough and place it on a dry surface (I put a sheet of wax paper between the dough and countertop).
  4. Brush the entire top of the sheet with melted butter.
  5. Top with another sheet of phyllo and brush the top of it with melted butter.
  6. Repeat with one more sheet of phyllo. Cut the stack into 4 equal rectangles.
  7. Place a golf ball-sized filling onto the center of each piece of dough. Gather the sides into a pouch and form a purse, pinching the gathered dough.
  8. Tie a chive or a strip of green onion around the gathered dough.
  9. Place the purse onto a lined baking sheet and lightly brush with melted butter.
  10. Bake for 8-10 minutes until the phyllo purse tops are golden brown and crispy.
  11. Remove from oven and let cool. Serve warm or room temperature


Yields: 8 purses

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

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