Mrs. Wheelbarrow's Bundles of Joy

October 28, 2014
2 Ratings
Photo by Christopher Hirsheimer and Melissa Hamilton
  • Makes 24 bundles
Author Notes

For an almost-instant snack, bundle your beautiful preserves into flaky phyllo pastry. Add a nugget of cheese for a special kind of deliciousness.

This recipe makes a lot -- freeze the extras, to be popped into the oven and ready in minutes. Phyllo is available in boxes of full-size or half-size sheets. The half sheets make 6 bundles per every 4 sheets; the full size will make 12 bundles from 4 sheets. —MrsWheelbarrow

What You'll Need
  • 4 ounces unsalted butter, melted
  • one 1-pound box of phyllo sheets, defrosted in the refrigerator if frozen (at least 6 hours)
  • 8 ounces preserves (I love to use tart cherry)
  • 8 ounces fresh goat cheese
  1. Line two baking sheets with parchment.
  2. Unfurl the phyllo onto another baking sheet. Cover with a barely damp kitchen towel. Pluck one sheet from the pile of phyllo and place it on a clean, dry countertop; keep the remaining phyllo covered to prevent it from drying out. Using a pastry brush, brush the phyllo sheet with melted butter. The phyllo may stick to the brush and tear, but just go with it. Place another sheet of phyllo over the first, hiding any issues, and brush with more butter. Be generous -- the phyllo has no fat in it and needs the butter. Do this two more times so that 4 sheets are stacked. Lightly butter the final sheet.
  3. Using a sharp knife or a pizza or pastry cutter, cut the phyllo stack into 3-inch squares. Place 1 teaspoon of preserves and 1 nugget of cheese onto each stack. Gather the edges of each square and carefully form into a hobo bundle. The butter will hold it together -- just lift the bundle and squeeze shut around the equator, holding it from the bottom to avoid smooshing the gathered top. Set the bundles on one of the parchment-lined pans. Repeat with the remaining phyllo and filling. Freeze the bundles for 30 minutes.
  4. Preheat the oven to 400° F.
  5. Place the pans in the oven and bake the bundles for 4 to 8 minutes, depending on size, until browned. Watch carefully. Burned bundles are not joyful. Cool slightly and serve warm or at room temperature.

See what other Food52ers are saying.

  • candace
  • MrsWheelbarrow
  • Renee B
    Renee B
  • Mic Connor
    Mic Connor
My new book, PIE SQUARED. Irresistibly Easy Sweet & Savory Slab Pies is available for preorder and on shelves October, 2018.

10 Reviews

Renee B. December 6, 2019
Do you think this would work with wonton wrappers?
MrsWheelbarrow December 6, 2019
I don’t think so. The dough is entirely different.
Renee B. December 10, 2019
Thank you. We have some wontons on hand that I hoped to use. BTW, congratulations on your new "When Pies Fly" cookbook!
MrsWheelbarrow December 10, 2019
Thank you! I have three recipes in When pies Fly that use Spring roll or wonton wrappers!
tia December 19, 2019
Put pizza sauce and cheese in a wrappers and fry them. It's delicious (but wait them to cool a little bit before eating or you will scorch your mouth).

You can also just fry the wrappers by themselves and toss with cinnamon and sugar for a sweet, crispy snack.
candace December 1, 2014
These were absolutely wonderful! Who knew something so simple could be so lovely.
MrsWheelbarrow December 2, 2014
So glad you enjoyed them. And there are so many variations on this theme!
Mic C. November 26, 2014
can you make these a day ahead then re-heat?
MrsWheelbarrow November 26, 2014
They're best baked and eaten right away, so make them a day ahead and freeze them, then bake them straight from the freezer.
ATG117 November 6, 2014
Love the idea of this, even as an app, and the variations are presumably endless