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the goods 3/4 lb chevre (goat's cheese) 8 sheets filo dough 2 oz butter 1 cup salted, shelled pistachio nuts 1 tspn dried mint grated zest 1 lemon 1/4 preserved lemon, rind only. finely chopped 1 egg yolk 1 tblspn fresh mint, finely chopped 2 tspns maresh pepper flakes (or 1 tspn chili flakes, 1 tspn smoked paprika) 1/2 tspn sugar
time: 20minutes active, 20 minutes baking you will need:
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chevre and pistachio filo log This is easy, quick and delicious, Promise! Have your chevre at room temperature, have your butter melted and your filo dough thawed. Pre-heat oven to 400f Mix the chevre, fresh mint, egg yolk, preserved lemon (or substitute with 1 tspn fresh lemon zest) , pepper flakes and sugar in a mixing bowl. Toss the nuts into a food processor or blender and pulse until they are chopped...doesn't matter if it isn't uniform. Add the dried mint and lemon zest and pulse to combine. Brush 1 sheet of filo dough with melted butter. Sprinkle about 1 tblspn of the pistachio mix over the filo. Top with another sheet. Butter and Sprinkle. Do this again with a third sheet then top with a fourth sheet. Divide the chevre mix in half. Spoon half the chevre along the filo, lengthways,and about 1 inch in from the edge. Form it into a log. Roll the filo over the chevre, tuck the ends in as you go and roll until you reach the other side of the dough. It's kind of like rolling a burrito. Repeat this with the remaining sheets of filo and the chevre. You will have 2 logs. Brush both liberally with butter. Bake them on a baking sheet lined with foil or baking parchment. The filo will be golden crisp and the chevre will be creamy and fragrant. Cool for about 5 minutes before slicing.
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