Chèvre-Pepper Sticks

Notes: If making up to 1 day ahead, complete through step 4, then chill cylinders airtight. Uncover and continue.
Makes 24 pieces; 8 appetizer servings


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1/2 pound crumbled fresh chèvre (goat) cheese
1/4 cup minced green onions
1 1/2 teaspoons fresh-ground pepper
4 sheets (each 13 by 18 in.; 2 oz. total) filo dough
About 2 tablespoons melted butter or margarine


1. In a bowl, mix cheese, onions, and pepper.

2. Stack filo sheets. With a long, sharp knife, cut stack into 6 equal rectangles to make 24 pieces. Cover with plastic wrap to prevent drying.

3. Lay 1 filo piece flat and brush lightly with butter. Sprinkle 2 teaspoons cheese mixture along 1 edge, leaving about 1/2 inch bare at each end. Fold ends of filo over filling, then roll to enclose; if filo doesn't stick together at end of roll, brush edge with a little more butter.

4. Place cheese stick seam side down on a nonstick 12- by 15-inch baking sheet and brush lightly with butter. Repeat step 3 to shape remaining cheese sticks, and lay about 1/2 inch apart on pan.

5. Bake in a 400° oven until lightly browned, about 12 minutes (9 to 10 minutes in a convection oven). Serve hot or warm.

Nutritional analysis per piece.

Created date

April 2004

Nutritional Information

Calories 54
Caloriesfromfat 70 %
Protein 2.3 g
Fat 4.2 g
Satfat 2.7 g
Carbohydrate 2.1 g
Fiber 0.1 g
Sodium 76 mg
Cholesterol 11 mg