Description
Get in the giving spirit with these festive Ham & Cheese Phyllo Bows. They’re great as an appetizer or lunchtime treat, and they pair perfectly with your favorite seasonal soup. Served warm, drizzled with red chili honey.
Ingredients
- 18-20 sheets Athens® Phyllo Dough (9″ x 14″), thawed
- 1 stick (4 ounces) butter, melted
- 1 cup (about 6 ounces) cooked ham, shredded
- 1 cup (about 6 ounces) Swiss, white cheddar or Monterey Jack cheese, shredded
- ½ cup honey
- ¾ teaspoon crushed red chili flakes
- ¼ cup parsley, finely chopped
Directions
Thaw one roll of phyllo, following thawing instructions on the package. Preheat oven to 325°F. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out.
Place one sheet of phyllo on a work surface with short end facing you. Lightly brush with melted butter. Place a second sheet on top and brush with butter. Fold the sheets in half from the short side, forming a rectangle approximately 7” x 9.“
In small bowl, blend ham and cheese together. Spoon a heaping tablespoon of ham and cheese mixture into two mounds—one on the bottom left and one on the bottom right—leaving space between the mounds and around the edges. Brush the side edges with butter and fold them over to seal. Then, fold the phyllo over the filling, bringing it toward the top side. Pinch the middle to form a bow shape.
Using an unused phyllo sheet, cut a 1-inch wide, 14 inch long strip of phyllo and wrap it around the center of the bow to secure.
Repeat with the remaining phyllo sheets and filling.
Reroll unused sheets and follow storing instructions on package.
Place the phyllo bows on a baking sheet and brush with the remaining melted butter. Bake for 15-20 minutes, or until golden brown.
In a small bowl, mix the honey, crushed red chili flakes, and parsley.
Serve the bows warm or at room temperature, drizzled with the chili honey.
