Served at special events, this tasty treat is simple and delicious.  Seasoned cheese wrapped in phyllo is a part of a strong Middle Eastern tradition.  In winter, it is delicious with a salad of arugula andstrips of sun-dried tomatoes or with a salad of beligan endive, walnutes and apple or pear.  In summer, service it with slices of melon, figs and grapes. Great as an appetizer or desert.

Ingredients and Quantities

• One log of mild goat cheese, cut into 1 inch slices
  
• Sheets of phyllo dough, approximately 11 inches by 15 inches
• 2 tablespoons of melted unsalted sweet butter

Preparation

1. Preparation of Wrapper
   • Place the sheet of phyllo on a clean surface and brush with melted butter.
   • Fold the sheet in half to form a rectangle and brush again
   • Fold in half once more and brush with butter
   • Repeat for each round of cheese you intend to prepare
     
2. Stuffing the Wrapper
   • Slice the log into 1 inch rounds
     
   • Place the round of goat cheese in the center of the phyllo dough
   • Fold the long sides over thecheese, brush with butter, and then fold theshort sides up over the cheese and the phyllok, sort of an envelope fold
   • Brush with butter again.
3. Ready the Oven
   • Place each round on a baking sheet, lined withbakers parchment and refrigerate.
   • The cheese will keep for a day or two, covered loosely with a foil tend
   • Just before baking, preheat the oven to 400 degrees for 10 minutes
     
4. Baking
   • Place cheese on a small baking sheet and brush with melted butter
   • Bake until the phyllo is golden brown, about six minutes.
   • Remove from the baking sheet with a spatula and place on the salad plate
   • Add your choiceof accompaniments and serve at once.