9 phyllo dough sheets
125 grams of Bettine goat's cheese honey
100 grams of chopped pistachio nuts
1/2 tbsp rose water
2 tbsp honey
2 tbsp water
100 grams of melted butter
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This tasty snack fits perfectly with a drink, picnic or as a side dish. This recipe comes from Muna van tothemoen.
Preheat the oven to 175C.
Line a baking tray with baking paper.
Crumble the Bettine goat's cheese, mix with the chopped pistachio nuts and rose water.
Place the phyllo pastry on a plate or board.
Store the other sheets under a damp tea towel.
Spread some sheets of phyllo pastry with a thin layer of melted butter.
Divide the goat cheese mixture over the length of the phyllo pastry.
Carefully roll up the phyllo pastry and place it on the baking tray.
Repeat these steps with the rest of the sheets.
Brush the rolls with the remaining butter and bake in the oven for 20 minutes until golden brown.
Mix water and honey in a bowl and drizzle it over the phyllo swirls after baking.