Baked Cheese in Flaky Pastry

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Prep Time

15mins

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Time to Table

30mins

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Serves

6

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Ingredients

  • 1/2 cup Daisy Cottage Cheese
  • 1/3 cup sweetened dried cranberries
  • 1/4 cup shredded Swiss cheese
  • 1/4 teaspoon red pepper flakes
  • 6 sheets frozen phyllo dough, thawed
  • 3 tablespoons butter, melted
  • 2 tablespoons apricot jam

Tips

  • Tasty Twist:

    Try with other flavors of jam.

Ingredients

  • 1/2 cup Daisy Cottage Cheese
  • 1/3 cup sweetened dried cranberries
  • 1/4 cup shredded Swiss cheese
  • 1/4 teaspoon red pepper flakes
  • 6 sheets frozen phyllo dough, thawed
  • 3 tablespoons butter, melted
  • 2 tablespoons apricot jam

Tips

  • Tasty Twist:

    Try with other flavors of jam.

Directions

  1. 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.
  2. Mix the cottage cheese fruit mixture with Swiss cheese and the crushed red pepper; set aside.
  3. 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.
  4. 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.
  5. Pull edges of phyllo up to form a ball, twisting the top to seal the dough. Brush all over with butter.
  6. Bake at 375 degrees for 15-18 minute or until golden brown. Let stand for 5 minutes before serving.
  • Calories:175
  • Cholesterol:20
  • Dietary Fiber:1
  • Protein:5
  • Sodium:162
  • Total Carbohydrate:21
  • Total Fat:8

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