So this recipe took a few tries to get the taste I was looking for.  The first round looked pretty but was a little too dry from a thick layer of phyllo dough and not enough flavor from the cheese.  The most recent round really came together nicely and has the flavor, moisture, and crunch I was dreaming about.  These are good for a small gathering or a quick dessert for a last minute occasion.  I used sage this time, but it would also be great with Thyme as I had used the first round.

Ingredients: 

1/2 roll of Phyllo Dough
1 cup of dried Apricots, cut in half lengthwise
2 Tbsp Brown Sugar
1/3 to 1/2 cup of chopped Walnuts
3 Tbsp butter, separated.
1/2 cup Goat Cheese
2 Tbsp thinly sliced fresh sage
2 Tbsp Honey

Directions:
1. In a small sauce pan make your toppings by mixing apricots, brown sugar, chopped walnuts, and 1 Tbsp of butter.  Warm over medium heat until butter and brown sugar is melted making a glaze coating the nuts and apricots.  Remove from heat and set aside in a small bowl.

2. In second sauce pan heat goat cheese, 1 Tbsp butter, 1 Tbsp sage, and honey over medium heat.  When cheese melts and consistency is of an alfredo sauce remove from heat, do not boil.

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3. Lay phyllo dough flat and cut into 3×3 inch squares or slightly larger, split into pieces that are 6-8 leafs thick.  The first time I made these I kept the original stack thickness and it was too much, half that is good.  Separate on a cookie sheet.

4. Spread the cheese mixture onto the squares then top with apricot and nut mixture.

5. Brush edges with remaining 1 Tbsp of butter, melted.  Bake in oven at 350 for 10-15 minutes until lightly browned.

6. Garnish with remaining sage and serve warm.

Enjoy!