Phyllo Flutes with Halloumi and Fig Jam — continued
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chrysolefou.com
Phyllo Flutes with Halloumi and Fig Jam
INGREDIENTS
• 1 package (450g) phyllo pastry (kroustas)
• 2 packages (400g) goat-sheep halloumi cheese
• 7-8 finely chopped preserved figs
• 1 jar (400g) fig jam
• 2 well-beaten eggs
• ½ package (100g) unsalted butter
• 3-4 tablespoons honey
• 3 tablespoons sesame seeds
• 2 tablespoons black cumin seeds (nigella seeds)
• Sunflower oil for frying
METHOD
1. Take the phyllo pastry out 2-3 hours beforehand. Cut the goat-sheep halloumi into sticks. Cut one sheet of phyllo in half lengthwise. Take one cut piece of phyllo and brush it with melted butter.
2. Place another cut sheet on top and brush with butter. Fold the phyllo sheets and place 1 teaspoon of fig jam, a few chopped preserved figs, and 1-2 halloumi sticks on the edge. Brush the edges of the phyllo with egg so it seals better and becomes crispier. Fold the phyllo over to cover the filling and fold in the right and left sides.
3. Repeat the same process with the remaining ingredients. If you have time, place them in the refrigerator for 1 hour. Pour enough sunflower oil into a pan to cover the flutes halfway up, ensuring the oil is hot but not smoking, and place the flutes in with the sealed side down. Fry until one side is golden brown, then turn and fry the other side. Remove the flutes onto a plate lined with kitchen paper to drain excess oil. Serve by drizzling with honey and sprinkling with sesame seeds and black cumin seeds. Alternatively, brush the flutes externally with butter and bake them at 180°C (350°F) for 30 minutes or until golden brown.
