Saturday, July 2, 2011

Feta Walnut Datevelopes

Yep, I made up that name myself, can you tell?

Feta Walnut Datevelopes
Adapted from Gourmet Life via Epicurious

3 oz. Cream Cheese, cut into pieces and at room temperature
3 Oz. Feta, crumbled
1/3 C. Walnuts, chopped
1/4 C. Dates, chopped and pitted
1/2-pound package Phyllo Dough
5 T. Unsalted Butter, melted

Pulse feta, walnuts, and dates together in a food processor, until nuts are finely chopped and mixture is combined well.  Move to a separate bowl and knead in cream cheese by hand.

Stack 8 sheets of phyllo and cut stack lengthwise into 4 strips.  Stack phyllo strips, then place stack between sheets of wax paper or plastic wrap and cover with a kitchen towel (to keep phyllo from drying out while you work).

Preheat oven to 400°F with rack in the middle.  Lightly butter a baking sheet.

Take out 1 phyllo strip and brush with butter.  Roll about a tablespoon of filling between your hands into a log about 1 inch less than the width of your phyllo strip.  Place filling in the center of phyllo strip, parallel to short end.  Fold phyllo strip in half, enclosing log, and top with butter.

Starting at log end, roll up pastry.  Pinch sides close and brush with butter.  Transfer, seam side down, to baking sheet.  Repeat for rest of phyllo strips - they can be place fairly close together on the baking sheet as long as they don't touch.

Bake until phyllo is golden, 15 to 20 minutes.

This time last year:  Cherry Tomatoes Stuffed with Marinated Feta

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