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Category: Salads

Food Item: Cheese

Title: Blue Goat Cheese, Apple, and Walnut Phyllo Rolls with Olive Frisée Salad


For phyllo rolls:
9 17- by 12-inch phyllo sheets, thawed if frozed
¼ stick (6 T) unsalted butter, melted
2 T unsalted butter
½ c walnuts, chopped finely
4 medium Granny Smith apples, peeled, cored and sliced thinly
3 T sugar
¼ c Calvados Brandy (optional)
1 MountainTop Bleu, halved then sliced
½ c olive oil

For salad:
1 T balsamic vinegar
1 t Dijon mustard
¼ t salt
3 T extra-virgin olive oil
8 oz frisée, torn into bite-sized pieces (8 cups)
2 T chopped pitted Kalamata or other brine-cured black olives


1. In skillet over medium to low heat, melt two tablespoons of butter.
2. Add apple slices and sprinkle with sugar. Cook until apple slices are golden.
3. Add walnuts and Calvados. Simmer until alcohol has evaporated and remove from heat.
4. Cover phyllo stack with two overlapping sheets of plastic wrap and then a damp, clean kitchen towel.
5. Arrange one phyllo sheet on a work surface with a long side nearest you (keep remaining sheets covered) and brush with some butter. Top with two more phyllo sheets, brushing each with butter.
6. Cut buttered phyllo stack crosswise each way into four 6-by-8 ½ inch rectangles.
7. Carefully spoon apple-walnut mixture (about two teaspoons) near one 6 inch-side of phyllo rectangle, then cover mixture with a slice of Mountain Top Bleu.
8. Roll phyllo once, then fold sides over to seal. Continue rolling to close, ensuring the edges seal with butter.
9. Place roll seam side down on a baking sheet and cover with plastic wrap.
10. Repeat three times to make 12 rolls, using remaining phyllo, apple-walnut mixture, and goat cheese (you may have a little butter left over).
11.Heat olive oil in large skillet over moderately high heat until hot but not smoking. Then fry rolls in two batches until golden. Transfer with tongs to paper towels to drain.
12. Whisk together vinegar, mustard and salt in large bowl, then add oil in a slow stream whisking until emulsified.
13. Add frisée and olives and toss with dressing, then season with pepper.
14. Mound salad on plates and arrange phyllo rolls cross-wise alongside.

Serves 6


Provided by Pablo Solanet at FireFly Farms, Accident, Maryland.

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