Goat's cheese and fig strudel
This crunchy filo-baked goats’ cheese and fig strudel makes a wonderful nibble or starter, as well as being right at home on a sweet/cheese platter. Perfect with the sweetness of honey and the tartness of Pinot Noir Plum Jelly.
Heat oven to 180°C. Cut each chèvre in half lengthways. Press sliced dried figs, pistachios, pomegranate arils and fresh thyme down the centre. Place the halves back together.
Place stuffed cheeses along one sheet of filo. Roll up tightly to encase the cheese. Brush second sheet of filo with melted butter and beaten egg and wrap around the log, not as tight this time. Repeat with 4-5 more filo sheets.
Before rolling final sheet around, lay thyme along the strudel. Encase with the last sheet of filo and finish with butter brushed on the outside layer.
Put on lined oven tray and bake for 20-25 mins until golden brown. Serve with Herb & Spice Mill Pinot Noir Wine Jelly and a drizzle of honey.
2 x Soignon chèvre mini-bûche
2-3 dried figs
2 Tbsp pistachios, roughly chopped
2 Tbsp pomegranate arils
4-5 sprigs fresh thyme
6-7 sheets filo pastry
50g butter, melted and slightly cooled
1 egg, beaten
1 jar Herb & Spice Mill Pinot Noir Wine Jelly
1 Tbsp runny honey