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 runny honey
Recipe:
Preheat the oven to 180C/160C fan/gas mark 4. Line a baking tray with baking paper.
Wash the pomegranate and cut in half. Hold it cut-side down over a bowl and tap the top of the pomegranate firmly with a wooden spoon. The seeds should fall out, and you can catch them in a bowl. If needed, quarter the pomegranate and repeat.
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.
