• Three Cheese Poppers

Three Cheese Pastry Appetizer with Spicy Mayo Dip

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These delicious pastries take only a few minutes to throw together and taste so light and wonderful.  Even though they are fried, they don’t feel heavy at all.  I love to serve them as a snack with drinks before dinner.  It’s my version of the Turkish Sigara Boregi.  Everyone always loves them!  Look at that melty cheese!

Three Cheese Poppers

The Recipe   Print

Prep Time: 20 mins
Cook Time: 10
Yields:  24 pastries

Ingredients

for the patries:

  • 1 1/2 cups grated mozarella cheese
  • 1 1/2 cups grated cheddar cheese
  • 1 cup cream cheese
  • a large handful of chopped parsley, to taste
  • Salt and pepper, to taste
  • 2-3 sheets of phyllo (fillo) dough
  • 1 egg, beaten
  • 3 cups vegetable oil for frying

for the dip:

  • 1/2 cup labneh or thick creamy plain yogurt
  • harissa paste, to taste (depends how spicy you like it)

Method

  • Stir the three cheeses, parsley, and seasoning together until well mixed.  I usually get in there and do this with my hands!

Three Cheese Poppers

Three Cheese Poppers

  • Lay the phyllo dough out flat and cut approximately 12 inch (30cm) long strips that are about 3 inches (7.5cm) wide.
  • Place a heaping teaspoon of the cheese mixture on the end of each strip and fold into a triangle, making 5 folds (See diagrams below).  This is a little like folding a flag.  If you have extra dough at the end after 5 folds, trim the dough.  Make sure that you when you start, you have a straight edge with right angles as in the picture below.  This will allow you to fold the dough neatly and precisely.

  • Brush the inside of the last fold with the beaten egg and fold to seal.  Heat the vegetable oil on a medium high heat and drop the pastries in about 3 or 4 at a time.  Fry them until golden on both sides.  This will only take a few minutes for each batch.  Remove onto a paper towel to soak up any excess oil and serve warm.

  • For the dip, mix the labneh or yogurt and harissa.  Serve with some pickled jalapeño peppers on the side.

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