Goat Cheese & Salami Pesto Puffs


We love us some puffs. Cream puffs, puff sleeves, puffy eyes from crying to Steel Magnolias… So incorporating fatty meats and rich creamy dairy into a puff pastry obviously speaks to us.

Salami & Goat Cheese Pesto Puffs1    Salami & Goat Cheese Pesto Puffs2

Salami & Goat Cheese Pesto Puffs3    Salami & Goat Cheese Pesto Puffs4

We made these for Kyle’s younger sister’s “Welcome to Dallas/Goodbye to Little House on the Missouri Prairie” party. These and a few other hors d’oeuvres that we’ll be posting soon. The shindig was mostly attended by our ‘mo friends who notoriously steer clear of carbs, dairy, and anything that requires hours of self-loathing gym therapy to rid themselves of… However, not a single puff was left… other than our friends.

Salami & Goat Cheese Pesto Puffs5

goat cheese and salami pesto puffs
makes 15-20 puffs

  • 1 package frozen phyllo dough sheets, thawed
  • 3/4 cup crumbled goat cheese
  • 1/4 cup salami, finely chopped
  • 1 ½ tablespoons pesto
  • 2 tablespoons butter, melted

Preheat oven to 400 degrees.

In a bowl, mix together goat cheese, salami and pesto until well combined.

Lay phyllo out on a counter, and using a pizza cutter, cut out strips that are about 1 1/2″ – 2″ wide and 6″ long. Brush one strip with melted butter, top with another layer, add more butter and finish with a third and final strip.

Place about a teaspoon of goat cheese mixture on end of stacked strip, then fold corner over to create a “triangle” fold. Continue folding up until you reach end of dough, brush puff with butter and place on an ungreased cookie sheet. Continue until all cheese mixture is gone.

Bake in oven for 15-20 minutes or until golden brown.



About Author

A collection of tasty recipes from Queer In The Kitchen, a project that follows two gays' culinary misadventures. Testing and creating recipes and sharing them with you, all while drinking!

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