Atadillos de queso de cabra, goat cheese bundles

Simple and attractive recipes always come in handy when we have unexpected guests, like these atadillos de queso de cabra or goat cheese bundles. They are small pockets filled with a mix of goat cheese with blue cheese, nuts and honey. Then they only need to be briefly baked and served to surprise our guests.

We use phyllo or brik dough, a characteristically very thin, translucent and delicate dough. After baking it acquires a crunchy texture very pleasant to the palate.

This kind of dough tends to dry out very easily. For this reason it must be moistened with melted butter or olive oil before filling and shaping it.

The filling can be as varied as we like, from ellaborate to simple. We have chosen to mix goat cheese with blue cheese, mashed walnuts and pepper. When filling the pockets we pour some honey on top of the mixture, then close them, tie them up with some chive stems and give them a quick bake for a nice golden color.

Atadillos de queso de cabra, goat cheese bundles
Recipe type: Tapas
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 6-8 sheets phyllo dough
  • Olive oil for brushing
  • Chives
For the filling:
  • 3.5oz (100g) goat cheese
  • 0.7oz (20g) blue cheese
  • 1oz (30g) crushed walnuts
  • Honey
  • Ground pepper to taste
Preparing the filling mixture
  1. In a bowl add the crumbled goat cheese to the blue cheese and the ground pepper. Mix to homogenize.
  2. Make balls about 0.5oz (15g) and set aside.
Making the goat cheese bundles
  1. Cut 6" (15cm) squares of phyllo dough.
  2. Brush 2 squares with olive oil and place one on top of the other forming an 8-pointed star.
  3. Lay a ball of cheese on top, pour some honey and close it forming a bundle.
  4. Tie the bundle using scallions stems like a string.
  5. Repeat the process with the rest of the pieces.
  1. Preheat the oven to 390ºF (200°C).
  2. Bake for 8-10 minutes, until they get a nice golden color.
  3. Remove from the oven and serve immediately.

Tips for perfect atadillos de queso de cabra

  • The bundles can be made with phyllo or brik dough. Some of the store-bought stuff come in wafer shape while other in large sheets. The second type can shaped into rounds with a round cutter or we can cut squares. That’s up to you.
  • The dough can be brushed with melted butter or olive oil. They impart different flavors, but both very pleasant.
  • Do not forget to moisturize the dough well to prevent it from drying out and becoming brittle. While working with the dough, cover the unused sheets with a slightly damp cotton cloth to prevent them from drying out.
  • Goat cheese can be combined with blue cheese or any other type of cheese you prefer.
  • Honey gives this tapa a sweet touch that goes very well with the strong flavor of cheese and nuts. We strongly recommend you to not omit it.
  • Another filling option can be goat cheese with peppers jam, mango chutney cheese, shrimp, black pudding and apple, seafood, vegetables…
  • To help the bundles keep their shape during baking and keep them from tipping over, they can be baked inside a muffin pan lined with baking parchment paper to prevent the bundles from sticking in case some honey oozes out of them.
  • This recipe is better eaten freshly baked to enjoy a creamy and warm filling.

These atadillos de queso de cabra are not a traditional tapa, but the result of the use of a non-Spanish ingredient like phyllo dough with a more traditional filling and a somewhat modern technique (in the cuisine of Spain) like wrapping food in phyllo bundles. The flavor is impressive all the same and it’s very easy to prepare.

Perfect to be served along some mejillones tigre or gambas en gabardina. Of course, the main ingredient always to enjoy tapas is a perfect company.


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