Garden Gate Kate's Notes:
Expand6 organic phyllo dough sheets, thawed Ask a question about this ingredient
6 ounces smoked mozzarella cheese, at room temperature, cut into 6 sticks of equal size Ask a question about this ingredient
extra-virgin olive oil Ask a question about this ingredient
8 ounces dried figs, stemmed and quartered Ask a question about this ingredient
3/4 cups honey Ask a question about this ingredient
1 tablespoon flaxseeds Ask a question about this ingredient
1/4 cup coarsely chopped walnuts Ask a question about this ingredient
Unfold the phyllo sheets and place on a dry work surface with a slightly damp towel on top to keep them from drying out. Take out 1 sheet of phyllo and place it verically on a work surface, with a short edge toward you. Place 1 piece of mozzarella near the bottom of the sheet. Fold the end up loosely over the cheese, then fold the in the sides. Keep folding until you have a tidy package about 3 1/2 by 4 inches. Make 5 more packets with the remaining cheese and phyllo.
Ask a question about this stepIn a large skillet, heat extra-virgin olive oil over medium heat. Sauté 3 phyllo-wrapped mozzarella pastries at a time, until golden, about 2 minutes per side. Drain on paper towels.
Ask a question about this stepWhile pastries saute, combine figs and honey in a small saucepan. Cook on low heat until the honey is warm.
Ask a question about this stepPlace 1 mozzarella pastry on each plate. Spoon softened figs onto each pastry and drizzle warm honey over each serving. Sprinkle with flaxseeds and walnuts and serve immediately.
Ask a question about this step
Stephanie is the Head Recipe Tester of Food52.
YUM!!YUM!!!!!!!! SO DELICIOUS.I made these for my friends and they loved them. I
can't wait to make them again. Thanks for the perfect appetizer.Each ingredient is a
perfect compliment to the other.