Greece@Anuga 2017 COLOGNE
07/10/2017 -
11/10/2017

ANUGA 2017

Cologne, Germany

Hall 10.2, Hall 10.1, Hall 8.1, Hall 4.2, Hall 2.2

Phyllo Flutes with Manouri Cheese, Walnuts, Raisins, and Mint

Ingredients

1 pound, 11 oz. (750 gr.) freshly grated Manouri cheese

2 eggs

2 tsp. mint leaves, finely chopped

3 oz. (100 gr.) raisins soaked in rum

3 oz. (100 gr.) finely chopped walnuts

1 package commercial phyllo

5 oz. (150 gr.) melted, clarified butter

 

Instructions

Combine the Manouri with the eggs and knead well.
Add the remaining ingredients and mix well.

Cut the phyllo lengthwise into 2-inch (6-cm) strips and brush
with butter.

Put about 1 heaping tablespoon of filling onto each strip of phyllo
and roll up into a tube or cylinder, tucking in the sides.

Fry the tubes in a deep-fryer at 350°F (180°C) for approximately
3 minutes. (The pastries may also be baked in a moderate oven.)
Drain on paper towels. Serve warm or at room temperature.

 

 

For 40-50 pieces