White cheese in filo pastry
Discover our white cheese in filo pastry recipe with an irresistible combination of creamy white cheese and golden, crispy filo pastry. Each bite brings together soft, savoury cheese seasoned with thyme and black pepper, wrapped in light, flaky pastry. A drizzle of honey and a sprinkle of sesame seeds add a subtle sweetness and nutty crunch.
Ingredients
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300 g
White cheese
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4 sheets
Fresh filo pastry
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1 tbsp
Fresh thyme
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Freshly ground black pepper
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2 tbsp
White sesame seeds
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2 tbsp
Black sesame seeds
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To serve
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4 tbsp
Honey
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Fresh thyme
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
For the best, crispiest results, preparation is crucial. Line the baking tray with baking paper and lightly brush it with olive oil to prevent sticking. Leave a little space between each parcel so hot air can circulate, helping the filo crisp evenly on all sides. If the tray feels crowded, use two trays and bake them separately.
Toasting the sesame seeds before serving brings out their nutty aroma and adds extra crunch. Toast them briefly in a dry pan until fragrant, then let them cool. Sprinkle them over the baked cheese parcels just before adding the honey so they stay crisp and do not overbrown in the oven.
Filo pastry dries out quickly once exposed to air. Keep unused sheets covered with a clean, damp tea towel while assembling the parcels. This keeps the pastry flexible and prevents cracking, making it much easier to wrap the white cheese neatly.
FAQ: Questions about white cheese in filo pastry
If you have any questions about making white cheese in filo pastry, just keep reading. This FAQ addresses the most frequently asked questions when working with the ingredients in this recipe, so you can get a head start.
Can I use frozen filo pastry instead of fresh?
Yes, frozen filo works very well. Thaw it completely in the fridge, then let it come to room temperature before using, so it remains flexible. Handle it the same way as fresh filo pastry: Keep unused sheets covered with a slightly damp tea towel while you work, and brush each sheet lightly with olive oil to prevent cracking.
How do I prevent filo pastry from drying out?
Preparation is key. Have everything ready before you open the filo, then work with one sheet at a time. Keep the rest covered with a damp tea towel. Brushing the pastry with olive oil, especially around the edges, helps keep it supple, too.
Why did my white cheese in filo pastry crack?
Cracking usually happens when filo dries out, is too cold, or is not brushed with enough oil. Always keep the pastry covered, let it reach room temperature, and oil it lightly between folds. Pat the cheese dry before wrapping and roll gently, not too tightly, to avoid splits and leaks.
Can I freeze white cheese in filo pastry after baking?
Yes. Let the baked parcels cool completely, then freeze them without honey or sesame seeds for up to three months. Reheat straight from frozen in the oven or air fryer until crisp and heated through, then finish with honey and sesame seeds.
How do I reheat leftover white cheese in filo pastry?
Reheat leftovers in the oven at 175-180 °C until hot and crisp, which takes about 10 minutes. If they were drizzled with honey before reheating, remove as much as possible and add fresh honey after reheating. Avoid the microwave, as it softens the filo, ruining the crisp texture.
Nutritional values per serving
Energy:
395 Kcal
| Energy distribution % | Nutritional values per serving | |
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| Fibre | - | 1.2 g |
| Protein | 15.4 % | 15 g |
| Fat | 43.2 % | 19.3 g |
| Carbohydrates | 41.4 % | 40.3 g |
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Creamy white cheese wrapped in filo pastry
Every snacky cheese-lover should try our white cheese in filo pastry recipe. Golden, flaky filo pastry wrapped around soft, creamy white cheese, creating a contrast that is simple yet deeply satisfying. As the parcels bake, the pastry turns light and crisp while the cheese inside warms and softens. Seasoned with thyme and a touch of black pepper, the filling stays rich and savoury, balanced by the delicate crunch of the filo.
Crispy finish with sweet honey and fresh thyme
After baking, a drizzle of honey over the hot filo adds a gentle sweetness that melts into the crisp pastry, perfectly balancing the salty cheese. Toasted sesame seeds bring a nutty note, while fresh thyme adds a subtle herbal lift that keeps the flavours fresh. The result is a beautifully balanced sweet and savoury bite.
A sweet and savoury starter or snack
These filo parcels are best served warm, when the pastry is at its crispest, and the cheese inside is soft and creamy. The salty, savoury white cheese is delicious with the gentle sweetness of honey, creating a balanced bite that works as both a sweet and savoury treat. Perfect as a starter, snack, part of a mezzo-style sharing platter, or even as a light dessert drizzled with a little extra honey, they are equally suited to elegantly serve guests or to be enjoyed thoroughly as a casual bite at home.
If you are planning to serve these filo pastry parcels with other snacks or mezze-inspired dishes, try authentic spanakopita for another crisp, Mediterranean-inspired pastry filled with spinach and white cheese, or cheese scones, which make for soft, savoury bites perfect for nibbling. A cheese and onion quiche is also a good idea, and it is easy to cut into shareable portions. If you want to explore more filo recipes, try these filo pastry triangles with white cheese and dates.
Tweak the recipe to your liking
The simple yet high-quality ingredients make this recipe easy to tweak with other ingredients. Add a pinch of chilli flakes, oregano, or rosemary for a fragrant addition to the thyme. For a different sweetness than honey, consider drizzling with pomegranate molasses, date syrup, maple syrup, or agave syrup right before serving.
To keep it entirely savoury, skip the sweeteners; the sesame seeds add crunch, and a squeeze of lemon or extra herbs can brighten the flavours. For a dessert-style bite, serve with honey or your favourite syrup and a sprinkle of cinnamon.
