From the demo: Cheese Please! with Chef Amy Jurist
Serves 6 – 10
1 (16 ounce) package Phyllo Dough
2 cups finely chopped toasted(not raw) Pistachios
1 cup Butter, melted
¼ cup Superfine Sugar
1 ½ cups Goat Cheese
2 Tbsp Honey
1/2 cup good quality Port Wine reduced to 3 tbsp syrup
Directions
- Preheat oven to 350° F (175° C). Butter the bottoms and sides of a ½ size sheet pan.
- Unroll phyllo dough. Cut stack to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work.
- Place two sheets of dough in pan, butter thoroughly. Sprinkle with a little of the superfine sugar. Repeat until you have 8 sheets layered.
- Using a sharp knife cut into 1 inch squares all the way to the bottom of the pan. Place a piece of parchment paper on top and top with another sheet pan on top of the phyllo to weigh it down.
- Bake for about 30-40 minutes until golden and crisp.
- Let phyllo squares cool.
- Boil port wine until thick and syrupy – reduced by about two-thirds. Cool.
- Heat goat cheese in microwave for 10-15 seconds just until slightly softened. Swirl honey and port into goat cheese but do not over mix. You want to be able to see the ribbons of color.
- Place a small teaspoon of the goat cheese filling in the middle of one of the phyllo squares and spread to the edge.
- Place another square of phyllo on top and add another layer of the goat cheese mixture. Top with another layer of phyllo.
- Roll the cheese edges into the pistachio crumbs and place on platter to serve.
Purchase items in BOLD in-store at Surfas or online at Culinary District!