Three Cheese Pastry Appetizer with Spicy Mayo Dip
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!
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)
- Stir the three cheeses, parsley, and seasoning together until well mixed. I usually get in there and do this with my hands!
- 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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