Warm, gooey cheese and a crispy phyllo wrapping with a surprise filling of sweetness and nuts makes this a wonderful idea for entertaining.
- 4 sheets phyllo pastry, fresh or frozen, then thawed, cut into even squares (about 30 x 30 cm)
- 125 ml (½ cup) Westfalia Plain Avocado Oil
- finely grated rind of 1 lemon
- 6-8 sprigs of fresh thyme
- 1 x 125 g ripe camembert cheese
- 3-4 preserved green figs, quartered
- 20-30 g pecans or nuts of your choice, roughly chopped
- Preheat oven to 200 °C. Line a baking dish or small baking tray with baking paper.
- On a clean work surface, cover sheets of phyllo with a dry cloth and the dry one with a lightly dampened cloth. Keep covered at all times to prevent the phyllo sheets from drying out.
- Remove one sheet of pastry and place on working surface. Gently brush with a thin layer of avocado oil. Sprinkle with half the lemon rind and thyme. Place a second sheet on top and brush again with oil.
- Sprinkle remaining lemon rind and thyme over. Brush a thin layer of avocado oil on remaining two sheets and place on top.
- Place cheese in the middle of the phyllo sheets and spoon figs and nuts on top. Bring the corners of the phyllo together over the camembert, creating a parcel. Tie together with a piece of kitchen string. Brush lightly with more oil.
- Place on baking tray and bake for 12-15 minutes or until golden brown and crispy. The cheese should be melted on the inside. Remove from oven, cut off string, cut phyllo open and serve immediately, with savoury biscuits of your choice.
- If preferred, substitute the figs in this recipe with dried cranberries and a small drizzle of honey. This will be delicious with the nuts.
- Brush any phyllo pastry offcuts with more avocado oil and bake until crispy. Serve as dippers with the melted cheese.