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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 3 |
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This was made by Naomi Crisante on James Reeson's Alive and Cooking. I did a savoury version using a herb and garlic cream cheese. It was also suggested you could do a sweet version using fruit filled cheeses. These creams cheeses come in 200 gram round packs in Australia and for this recipe a South Cape brand of Savoury Cream Cheese was used. Suggested you serve with a tomato salsa. Ingredients:
200 g cream cheese (savoury or sweet) |
80 g butter (melted) |
6 sheets phyllo pastry (cut in half lengthways) |
2 teaspoons poppy seeds (or sesame seeds) |
Directions:
1. Preheat oven to 220°C.
2. Cut savoury cream cheese into 12 wedges and then roll each into a log shape.
3. Working with one piece of filo at a time (keep rest covered to prevent drying out) brush with butter and then place a cheese log on the short side and foll up into a cigar shape, folding in the edges to enclose the cheese.
4. Brush with butter and place on a baking tray, proceed and make the other 11.
5. Sprinkle with seeds of choice and bake at 220C to 8 to 10 minutes or until golden.
6. Serve with a tomato salsa.
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