Phyllo Rogue River Blue Cheese Recipe

Cook fruit

Combine the marionberries, granulated sugar, lemon juice, water, and pinch of salt in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally, and cook until the berries break down and the mixture thickens slightly, about 8–10 minutes.

Remove from heat and, if using, stir in lemon zest. Allow to cool for 5 minutes.

Strain for a smooth coulis

Pass the berry mixture through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract as much liquid as possible, discarding seeds and solids. Taste and adjust sugar or lemon if needed. Refrigerate until ready to serve (coulis can be made up to 2 days ahead).

Prep and preheat

Remove the blue cheese from the refrigerator 20–30 minutes before baking to take the chill off. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Prepare cheese

If using a single 8-oz wheel, leave whole. If using a block, shape into a roughly 3½–4 inch round or oval. Drizzle 2 tablespoons honey over the top, sprinkle with fresh thyme leaves, and lightly crack the black pepper over the cheese.

Prepare phyllo

Lay one phyllo sheet on a clean, dry surface and cover remaining sheets with a lightly damp towel to prevent drying. Brush the sheet lightly with melted butter. Top with a second sheet, brush with butter, then repeat until you have a stack of 4–6 sheets (depending on desired flakiness), brushing each layer.

Place the prepared cheese in the center of the phyllo stack. Fold the phyllo up over the cheese, pleating as needed to make a neat parcel; you can fold edges under to create a sealed bottom. Trim any excessively long overhangs and brush the exterior with remaining melted butter.

Egg wash

Whisk the egg with 1 teaspoon cold water and brush lightly over the phyllo parcel to give it a golden finish. Sprinkle flaky sea salt over the top.

Bake

Place the wrapped cheese on the prepared baking sheet and bake for 14–18 minutes, or until the phyllo is deeply golden and crisp. Rotate the pan once halfway through baking for even browning.

Remove from oven and let rest 3–4 minutes — this helps keep the molten cheese from immediately running out when cut.

Place a small handful of arugula or microgreens on each plate and scatter toasted walnuts around.

Put the phyllo-wrapped blue cheese in the center of the plate. Drizzle the marionberry coulis around and over the top in a decorative pattern. If desired, drizzle an extra tablespoon of honey over the phyllo for shine and a touch of sweetness.

Cut the parcel at the table to allow the warm, creamy cheese to ooze out and serve immediately. Serves with remaining coulis on the side for guests to add more as they wish.