Fig and Feta Bites
Groceries:
- 1 jar fig spread or jam
- 1 7oz block feta cheese
- 1 jar fig spread or jam
- 1 7oz block feta cheese
- 1 8oz block cream cheese, softened
- 1 package frozen phyllo dough, thawed (two rolls of dough per package)
- 1/2 cup salted, good quality butter
- A few sprigs of thyme, sage, or rosemary
- Honey for topping
Instructions:
Preheat your oven to 375°F.
Place the softened cream cheese and fig spread into piping bags. Optional, but truly helpful since phyllo dough is so delicate. Keep your feta nearby and be ready to move quickly so the dough doesn’t dry out.
Assembly time! Unroll both sheets of phyllo. Along the edge closest to you, pipe half the cream cheese onto each sheet, add half the fig jam, and crumble half the feta over top. Roll the dough up tightly, cinnamon-roll style, starting from the filled edge.
Using a sharp knife, gently slice the log with a sawing motion. Cut in halves, then halves again, until you reach the size you want. Larger pieces or smaller bites depending on how many you’re serving.
In a small saucepan, gently melt the salted butter with the thyme. Do not brown this butter!
Place each piece cut-side up in a muffin tin or on a parchment lined baking sheet. (I squeezed mine together on a sizzle platter for video purposes, but they bake more evenly with a little space, so maybe don’t squish?!) Drizzle each piece with enough melted butter to let the dough really soak it in. Don’t be shy here. The butter is what will make the dough crisp up! About 1 teaspoon per piece, maybe a bit more.
Bake for 20-30 minutes until golden brown and CRISPY. Drizzle with honey and serve!
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