Fig and Gorgonzola Phyllo Ribbons
Ingredients:
- 1 Packet of Phyllo Pastry
- Gorgonzola Cheese
- Marscapone cheese
- 80 – 100 ml Cream
- Fresh figs
- Melted butter
- Fig preserve / Fig Jam
- Pistachio nuts
Method:
- Pre-heat the oven to 200oC
- Cut the pastry into long thick strips and cover the pastry with a damp cloth to prevent it from drying out
- Mix some gorgonzola cheese, marscapone cheese and the cream together in a bowl until it becomes a smooth spreadable consistency (the amounts of gorgonzola and marscapone can be adjusted according to your taste)
- Cut the fresh figs into thin slices
- Brush the pastry strips with the melted butter – do this by brushing the first layer, then adding another layer of pastry onto the first one, and brushing this as well. Carry on doing this until you have between 3 to 4 layers of pastry
- Spread some fig preserve/jam onto the pastry strip
- Spread some of the cheese mixture onto the pastry strip
- Crush some pistachio nuts and add this on top of the cheese layer on the pastry
- Add the fresh figs on top of the nuts
- Start folding the pastry strips into a ribbon shape – folding it to the top and then to the bottom, until the entire length of the strip is folded into the ribbon shape
- Brush the top with some more melted butter
- Place these on a baking tray
- Bake in the pre-heated oven for about 30 – 45 minutes or until the pastry is cooked, golden brown and crispy
- Serve these warm or cold, topped with some purple baby beetroot sprouts, to add extra colour to the platter