Cheesy Pomegranate Filo Swirls
A deliciously simple cheese-stuffed pastry with pomegranate and honey to boot - perfect for impressing guests next time you're hosting.
Substitute:
- Vegan? Use vegan cheese and vegan butter, while swapping the honey for maple syrup.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
1 pomegranate
6 filo pastry sheets
2 tbsp unsalted butter (melted)
150 g goat's cheese (or any soft cheese)
1 tbsp honey
Recipe:
Preheat the oven to 180C/160C fan/gas mark 4. Line a baking tray with baking paper.
Cut the pomegranate into quarters and fill a mixing bowl with water. Pop the pomegranate in the water and use your fingers to separate the seeds from the peel – the peel will float to the top, and the pomegranate seeds will sink to the bottom. Doing it in water stops the juice spraying all over your kitchen. Drain the water and dry the seeds.
Lay a sheet of filo pastry on a clean work surface. Brush with the melted butter then top with another sheet. Brush the top with butter and repeat with a third filo pastry sheet, creating layers.
Spread half of the cheese along the long edge of the filo pastry sheet. Gently roll the filo pastry up and over the cheese to create a loose log. Curl the log into a spiral shape – don't worry if the dough tears in places, it will be fine. Add the spiral to the baking tray and repeat with the remaining filo pastry sheets.
Bake the spirals until lightly golden and crisp (20-25 minutes). Remove from the oven and drizzle with honey. Top with some of the pomegranate seeds and serve warm. Enjoy.
How to store
Store in an airtight container in the fridge, for up to 3 days.
