Prep 20 mins
Cook 10 mins
This was made by Naomi Crisante on James Reeson's Alive and Cooking. I did a savoury version using a herb and garlic cream cheese. It was also suggested you could do a sweet version using fruit filled cheeses. These creams cheeses come in 200 gram round packs in Australia and for this recipe a South Cape brand of Savoury Cream Cheese was used. Suggested you serve with a tomato salsa.
- 200 g cream cheese (savoury or sweet)
- 80 g butter (melted)
- 6 sheets phyllo pastry (cut in half lengthways)
- 2 teaspoons poppy seeds (or sesame seeds)
- Preheat oven to 220°C.
- Cut savoury cream cheese into 12 wedges and then roll each into a log shape.
- Working with one piece of filo at a time (keep rest covered to prevent drying out) brush with butter and then place a cheese log on the short side and foll up into a cigar shape, folding in the edges to enclose the cheese.
- Brush with butter and place on a baking tray, proceed and make the other 11.
- Sprinkle with seeds of choice and bake at 220C to 8 to 10 minutes or until golden.
- Serve with a tomato salsa.
Pat, these are simple, and relatively easy to make. I made mine 'sweet', as opposed to 'savory', by using a strawberry cream cheese. I shaped into logs and froze for a bit, to harden the 'logs' up some. I did reduce the recipe, by half, and sprinkled with powdered sugar before serving. They were lovely as a dessert; I could even see them on a pastry tray for breakfast! I will try them with an herb and garlic cream cheese soon! Thanks so much for sharing, Pat!
These are good! You can make whatever flavor you want depending on the cream cheese you choose. I made some with chive and onion cream cheese. they were crispy on the outside and the cream cheese melted just enough that they were creamy not runny. I sprinkled a little bit (probably 1/2 tsp) poppy seeds on them. Made for Fall 2009 PAC.