December 2017 Magazines 89052 - Page 32

Goat Cheese Stuffed Phyllo Swirls with Pomegranate, Honey & Pistachios Makes 16 16 sheets phyllo dough, thawed Preheat the oven to 375 degrees F. Line a baking sheet with parch- 1 stick unsalted butter, melted ment. On a clean work surface, gently layer a piece of phyllo dough 10-12 oz. fresh goat cheese flat. Brush with butter and then top with another sheet of phyllo dough; brush the top with butter. Cut into a rectangle that measures 1/3 cup honey 13 x 7 inches in dimension. Crumble about an eighth of the goat Arils from one pomegranate cheese along the long edge of the phyllo dough. Gently roll the phyllo Chopped pistachios dough up and over the cheese loosely to create a log. Cut the log into two equal pieces, then roll into a pinwheel shape. (Dough may tear slightly but no worries.) Brush with more butter. Place the spirals onto the prepared baking sheet. Repeat with the remaining dough. Bake for 20-25 minutes or until lightly golden and crisp. Remove from the oven and drizzle with honey. Top with pomegranate and pista- chios. Serve warm or at room temperature. Recipe adapted from 32 December/January 2018