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1
Place frozen berries in a dish and let sit for about 5 minutes.
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2
Puree berries in blender.
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3
Add goat cheese to berry puree and blend until a consistency of frozen yogurt.
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4
If using a large blender, remove mixture to a small bowl for easier handling.
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5
Place berry mixture in freezer.
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6
Unroll thawed phyllo roll and cut full sheets in half crosswise. Place desired amount of half sheets onto counter top or a cookie pan and cover with a sheet of parchment paper larger enough to cover entire phyllo sheets, then place a dampened cloth on top of the parchment paper. The parchment will keep the cloth from sticking to the phyllo.
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7
Cover a cookie pan with a sheet of parchment paper ( wax paper is fine here too).
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8
Place 1 phyllo sheet (half sheet) onto the parchment. Brush with butter or spray with butter-flavored canola oil. About 1/2 a second to 1 second of spray over the entire phyllo sheet should be enough. Brush the spray afterwards.
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9
Place another phyllo sheet on top of the previous and coat it the same. repeat for approximately 4 more sheets.
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10
Once you have 6 (or more if desired) sheets, Cut into 6 smaller squares (or 4 larger if you want larger bundles).
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11
Remove berry mixture from the freezer. Place a heaping teaspoon onto each square of phyllo.
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12
Fold opposite corners to each other to create a kind of closed bag.
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13
Place folded bundles onto a tray or flat plate and place into freezer.
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14
Repeat 8 through 13 until all sheets and mixture is used. ( you can freeze mixture for future use if you end up with extra). Be sure to put the berry mixture back into the freezer between bundles.
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15
Store bundles in freezer until ready to bake.
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16
Preheat oven to 375 Fahrenheit.
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17
Remove frozen bundles from freezer and place onto parchment paper on a cookie sheet. Place tray in oven and bake for 15 minutes (or until golden brown).
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18
Place bundles onto serving plates. Drizzle honey over each bundle and serve.
