Description
Flaky crust. Tangy vegan mozzarella cheese. Earthy herbs. Sweet maple syrup. Crunchy nuts. It’s phyllo wrapped cheese and it’s decadent!
Ingredients
- 8 ounces, weight Vegan Mozzarella Cheese
- 6 pieces Phyllo Dough Sheets
- 1 Tablespoon Extra Virgin Olive Oil
- 2 Tablespoons Maple Syrup
- 1 teaspoon Fresh Thyme Leaves
- ¼ cups Walnuts, Roughly Chopped
- ½ cups Fresh Figs, Quartered
Preparation
Preheat oven to 400°F, and prepare a small baking sheet by lining with parchment paper.
Place cheese in a small food processor and pulse until cheese is pliable, stopping and scraping down sides as necessary.
On a large surface, lay a sheet of phyllo and spray or brush with olive oil, making sure to lightly coat entire surface with oil. I use my hands to make sure it’s all spread out. Lay down another sheet of phyllo, and repeat with oil until you’ve used all 6 sheets.
Place cheese in the center of the phyllo sheets, making a rectangle about 4 inches by 6 inches wide. You want to make sure that you have enough phyllo on the sides, so that when you fold it over, all the phyllo is completely covered.
Place phyllo packet seam-side down on the parchment paper. Spray the top with olive oil, ensuring the entire surface has a light coating of oil. With a paring knife, carefully cut into just the top of the phyllo, making 6 triangles. Make sure to not cut the sides or bottom, as the cheese will ooze out. This helps with cutting once it’s baked and out of the oven.
Bake for 20 minutes, or until phyllo is golden brown. Remove from oven and let cool slightly for 5 minutes. Remove to a cutting surface, and finish the cuts on the triangles. Transfer to a serving platter and drizzle with maple syrup. Top with thyme, walnuts and figs. Enjoy!
