Cherry, Goat Cheese and Pecan Phyllo Triangles


7 sheets phyllo pastry sheets

3/4 cup (175 mL) E.D.SMITH® CHERRY PIE

3 tbsp (45 mL) chopped toasted pecans

1 tbsp (15 mL) finely chopped fresh thyme

1/3 cup (75 mL) salted butter, melted

1/3 cup (75 mL) finely crumbled goat cheese

Share This Recipe With Your Friends


  1. Preheat oven to 375˚F (190˚C). Line baking sheet with parchment paper. Stir together pie filling, pecans and thyme.
  2. Place 1 phyllo pastry sheet on work surface. Keep remaining sheets covered with lightly damp towel to prevent from drying out. Cut lengthwise into 5 equal strips.
  3. Working quickly, brush each strip lightly with some melted butter. Spoon 1 tsp (5 mL) cherry filling and 1/4 tsp (1 mL) goat cheese onto each strip, about ½ inch (1 cm) in from end.
  4. Fold 1 corner of pastry over filling so bottom edge of pastry meets side edge to form triangle; fold up triangle. Continue folding triangle sideways and upward until end of strip is reached; brush triangle with a little more melted butter. Place on prepared pan. Repeat with remaining pastry, cherry filling and cheese.
  5. Bake for 15 minutes or until golden brown.


  1. For easy make-ahead: Place unbaked triangles on baking sheet; freeze until firm. Place in airtight container; freeze for up to 2 weeks. Bake from frozen, increasing baking time by 5 to 10 minutes.