Choice of cheese
Other cheeses that can be used
Ingredients
- 2–3 garlic cloves
- 125 ml (½ cup) dried cranberries
- 250 ml (1 cup) roasted nuts (walnuts, pecans, almonds, pistachios, hazelnuts, etc.)
- 750 ml (3 cups) arugula
- 150 g (5 oz) = 375 ml (1½ cups) grated Oka raclette
- Pinch of ground nutmeg
- Salt and pepper
- 14 sheets of thawed phyllo dough
- 125 ml (½ cup) melted butter
- 60 ml (¼ cup) maple syrup or honey
- 60 g (2 oz) Oka raclette, cut into 20 cubes
Preparation
- In a food processor, chop garlic, cranberries, and nuts.
- Add arugula and pulse again.
- Add cheese and blend until smooth. Season with nutmeg, salt, and pepper.
- Preheat oven to 375°F (190°C).
- Mix melted butter with maple syrup. Reheat if it solidifies.
- On a work surface, brush one phyllo sheet with butter mixture. Top with another sheet and brush again.
- Repeat to make 7 sets of 2 sheets. Cut each into 4 long strips.
- Place a spoonful of filling and a cheese cube at one end.
- Fold into triangles, sealing edges.
- Place on a parchment-lined baking sheet and bake 15–18 minutes until golden.
Note:
To roast nuts, bake at 350°F (180°C) for about 10 minutes until golden and crunchy.
