Baked Cheese in Flaky Pastry
Prep Time:
15 Minutes
Total Time:
30 Minutes, after overnight refrigeration
Serves:
6
Ingredients
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1/2 cup Daisy Brand Cottage Cheese
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1/3 cup sweetened dried cranberries
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1/4 cup shredded Swiss cheese
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1/4 teaspoon red pepper flakes
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6 sheets frozen phyllo dough, thawed
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3 tablespoons butter, melted
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2 tablespoons apricot jam
Directions
Mix the cottage cheese and the cranberries. Drain the liquid from the cottage cheese mixture by placing in a sieve lined with several layers of paper towels or coffee filters set in a bowl. Cover with more layers of paper towel and weight down with a small food can. Refrigerate 8 hours or overnight. Mix the cottage cheese fruit mixture with Swiss cheese and the crushed red pepper; set aside. Unfold phyllo dough and place 2 sheets on baking sheet. Brush with butter. Place 2 more sheets across buttered sheets, forming an X. Brush with butter. Place 2 more sheets diagonally over original sheets. Brush with butter. Pat the drained cottage cheese mixture into 4-inch disc on the middle of the dough sheets. Spoon the jam on top of cottage cheese mixture. Pull edges of phyllo up to form a ball, twisting the top to seal the dough. Brush all over with butter. Bake at 375 degrees for 15-18 minute or until golden brown. Let stand for 5 minutes before serving. *If desired, raspberry jam may be used instead of apricot.