Garlic Cheese Cigars
72 people added this to their Recipe Box
Garlic Cheese Cigars
Photography by Felix Wedgwood
This recipe makes 28 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 8080 cal |
| pro | 3 g3g pro |
| total fat | 6 g6g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 4 g4g carb |
| fibre | 00 fibre |
| chol | 24 mg24mg chol |
| sodium | 111 mg111mg sodium |
| potassium | 30 mg30mg potassium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 33 iron |
| vit A | 66 vit A |
| vit C | 22 vit C |
| folate | 44 folate |
- Preparation time: 20 minutes
- Total time : 20 minutes
Asiago will give a sharper cheese flavour than creamier and milder Fontina.
Ingredients
- 1-1/3 cups drained ricotta cheese 1-1/3 cups drained ricotta cheese
- 1 egg yolk 1 egg yolk
- 1/2 cup minced fresh parsley 1/2 cup minced fresh parsley
- 1 pinch nutmeg 1 pinch nutmeg
- 1 cup finely diced Canadian Fontina cheese , (4 oz/125 g)1 cup finely diced Canadian fontina cheese or Asiago cheese, (4 oz/125 g)
- 6 tbsp butter 6 tbsp butter
- 2 cloves garlic , pressed or pounded into paste2 cloves garlic, pressed or pounded into paste
- 1 tsp fennel seeds 1 tsp fennel seeds
- 1/2 tsp paprika 1/2 tsp paprika
- 1/4 tsp salt 1/4 tsp salt
- 7 sheets phyllo pastry 7 sheets phyllo pastry
Preparation
Beat together Ricotta, egg yolk, parsley and nutmeg; stir in cheese.
In small saucepan over low heat, melt butter with garlic, fennel seeds, paprika and sa< cook for 2 minutes. Remove from heat.
Place 1 phyllo sheet on work surface, keeping remainder covered with damp towel. Cut crosswise into 4 strips; brush lightly with some of the butter mixture. Place 1 tbsp (15 mL) cheese mixture at bottom of each strip; fold in sides and loosely roll up into cigar (do not roll too snugly, as filling expands during cooking). Repeat with remaining phyllo and filling.
Place, seam side down, on greased rimmed baking sheet; brush tops lightly with remaining butter mixture. Bake in 375°F (190°C) oven until golden and crisp, about 18 minutes.
In small saucepan over low heat, melt butter with garlic, fennel seeds, paprika and sa< cook for 2 minutes. Remove from heat.
Place 1 phyllo sheet on work surface, keeping remainder covered with damp towel. Cut crosswise into 4 strips; brush lightly with some of the butter mixture. Place 1 tbsp (15 mL) cheese mixture at bottom of each strip; fold in sides and loosely roll up into cigar (do not roll too snugly, as filling expands during cooking). Repeat with remaining phyllo and filling.
Place, seam side down, on greased rimmed baking sheet; brush tops lightly with remaining butter mixture. Bake in 375°F (190°C) oven until golden and crisp, about 18 minutes.
Source : Canadian Living Magazine: December 2010
- Keywords : Christmas; Appetizers; Ricotta; Eggs; Cheese; Butter; Phyllo pastry; Bake; 100 calories;
Related content
-
Thai Crab Salad Phyllo Cups
The fresh taste and cool colours of this salad filling lend glamour to an appetizer.
-
Cheddar and Cranberry Phyllo Bundles
Crisp baked bundles with a gooey filling and hint of cranberry will be the talk of your holiday...
-
Honey Mustard Sausages
A bite here, a morsel there - before you know it, you'll have eaten quite a few of these sweet...
-
Sausage Rolls
When cutting the rolls of dough into pieces, wipe knife with paper towel every few slices to...
