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HERBED CHEVRE IN PHYLLO Ingredients
1 11 ounce log fresh chevre (goat) cheese
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
7 sheets Athens™ or Apollo™ fillo dough
3 tablespoons butter
2 tablespoons bread crumbs Combine all fresh herbs and mix lightly.
Roll cheese in chopped herb mixture to cover completely.
Use breadcrumbs to sprinkle between each layer of fillo following the directions Rolls or Strudels on our Shapes & Uses page.
Roll cheese in layered fillo. Score log 20 times for 1/2" slices. Brush outside with butter and place on cookie sheet.
Bake in preheated 400° F oven for 12 minutes or until golden brown. Let roll set for 15 minutes before slicing. Serve warm, 2 slices per portion, with tossed lettuce greens.
Serves 10
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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