These pesto goats cheese filo parcels are a delicious little bite of goodness. Crisp, flaky pastry, smooth creamy goats cheese and the fabulous flavors of pesto. They’re perfect for entertaining too.
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These pesto goats cheese filo parcels are based on something my sister in law made for us one time years ago. My mum made them once or twice after, and it was then years until I made them again, but the memory had stuck.
I’ve adapted them slightly – the original were bigger and more of a full appetizer (and a lot of cheese). This version is more bite-sized and a lovely balance of cheese, pesto and crisp pastry. They’re perfect to serve guests at a party, or just make them any excuse to enjoy them.
I made these for my elder son’s first birthday party a few years ago. To say I went a little overboard on food might be an understatement, especially given the one year olds mainly devoured the watermelon, noodle salad and muffins. But in fairness the adults did a good job of making sure hardly anything was left.
These pesto goats cheese filo parcels were one of the first things to disappear and got lots of admiring comments. I’ve been meaning to post them here for ages, although it has taken a while as you can see.
How to make these pesto goats cheese filo bites
These are easy to make as all you do is:
- Layer up small pieces of filo pastry, brushing with oil in between layers.
- Put a piece of cheese on top of each stack of pastry.
- Top with a little pesto then scrunch it together.
- Brush with a little more oil, if needed.
- Bake until golden.
The one tricky bit is the pastry can dry out if you don’t work with it quickly. This means it will crumble rather than come together and so the filling may leak. The best thing to do is only make a small number at a time – even two is good – and keep the rest of your pastry wrapped up. Then repeat until you are done.
By the way, you can find more tips on using filo pastry in my post all about it, with other ideas on how to use it.
These pesto goats cheese filo parcels are such a delicious combination. Crisp, flaky pastry, smooth creamy goats cheese and the fabulous flavors of pesto to bring it together. So make up a batch and treat your guests at your next dinner party.
Try these other finger food appetizers:
- Sausage rolls
- Prosciutto wrapped dates
- Baked coconut shrimp with mango dipping sauce
- Cauliflower pakora
- Plus get many more appetizer recipes in the archives.
Pesto goats cheese filo parcels
- 8 sheets filo pastry
- 4 tbsp olive oil
- 1/4 lb goats cheese 110g, recommend using slice of chevre log with a firm crust
- 4 tbsp pesto
- Preheat oven to 375F/190C.
- Take one sheet of pastry at a time and cut it into 6 roughly square pieces - in half lengthwise then divided into three on longer side. Brush 3 of them lightly with oil and put the other 3 on top at an angle. Brush them again with oil. Take another sheet of pastry and cut it into 6 then put 2 more layers, brushing in between, on top of each stack.
- Divide the piece of cheese into 12 - if a chevre log, cut it into 6 triangles then each triangle in half to give thin wedges. Put on on top of each stack of pastry in the middle, put 1tsp of pesto on top of each one then carefully scrunch the pastry together to form a bundle. Brush lightly with oil on the outside to help it hold together then transfer to a baking sheet. Repeat with the rest of the pastry, cheese and pastry.
- Bake the pastry parcels in the oven for approx 10 minutes until golden brown. Best served warm.
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
See all the other buffet menu ideas being shared today:
Abundance of Appetizers
- Buffalo Wing Cauliflower by April Golightly
- Charcuterie Buffet by A Kitchen Hoor’s Adventures
- Roasted Beet Dip with Fennel and Garlic by Cooking Chat
Sundry of Savory Dishes
- Honey-Glazed Bacon-Wrapped Ham by Palatable Pastime
- Old Fashioned Potato Gratin by The Wimpy Vegetarian
- Squash and Mushroom Gratin with Granola Topping by Take A Bite Out of Boca
Desserts by the Dozen
- Cherry Pie Blondies by Pies and Plots
- Gingerbread Cookie Cups w/ Tapioca Pudding by The Freshman Cook
- Puff Pastry Ravioli Mince Pies by Food Lust People Love
- Raspberry Topped Mini Cheesecakes by That Skinny Chick Can Bake
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