Food & Home - - Recipe Feature -

Makes 12 EASY 1 hr


2 x 100g logs plain goat’s cheese 2 tbsp honey + ex­tra, to serve 3 sheets filo pas­try, de­frosted 80g salted but­ter, melted hand­ful fresh thyme leaves


1 Pre­heat the oven to 180˚C. Line a bak­ing sheet with bak­ing pa­per. Set aside un­til needed.

2 Mix the goat’s cheese and honey to­gether in a medium bowl. Set aside. 3 Roll out a sheet of filo pas­try onto a clean work sur­face. Cut the sheet in half length­ways, then cut the two pieces in half width­ways to cre­ate 4 rec­tan­gles. Gen­er­ously brush each rec­tan­gle with the melted but­ter. Re­peat with the re­main­ing filo sheets to make 12 rec­tan­gles in to­tal.

4 Sprin­kle the thyme leaves along one of the short edges of each rec­tan­gle. Fold each edge about 4cm in­wards to en­close the thyme leaves. Tightly pinch the folds to se­cure them in place. Di­vide the goat’s cheese mix­ture among the rec­tan­gles, spoon­ing the mix­ture along the edges op­po­site the thyme folds.

5 Work­ing with one rec­tan­gle at a time, fold the two longer edges in­wards over the goat’s cheese mix­ture and the thyme fold, cre­at­ing a 1cm-wide fold on both sides. Pinch the folds to se­cure them in place. Start­ing at the short edge topped with the goat’s cheese mix­ture, roll the pas­try into a cigar shape. Brush with the melted but­ter to keep the roll in place. Re­peat with the re­main­ing pas­try rec­tan­gles to cre­ate 12 cigars.

6 Ar­range the cigars on the pre­pared bak­ing sheet and bake in the pre­heated oven un­til they are golden brown, about 15 – 20 min­utes.

7 Serve the cigars warm, driz­zled with the honey.

COOK’S TIPFor a veg­e­tar­ian-friendly al­ter­na­tive,sub­sti­tute the egg re­placer with 1 large egg and omit the co­conut milk. VE­GAN PUMP­KIN FRIT­TERS WITH CHILLI-MISO CARAMEL DIP­PING SAUCE

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