Desserts
Sweet-tooth Halloumi Delight
Makes about 36
Ingredients
- 1 pkg (7-10 oz) Pittas Halloumi cheese
- 3 phyllo pastry sheets (17x13 inches each), either fresh or frozen and thawed
- 1/2 stick butter or margarine, melted
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- Oil for deep frying
For the syrup
- 1 cup sugar
- 1 cup water
- 1 teaspoon lemon juice
- 1 teaspoon orange blossom water (optional)
Method
To make the syrup, boil sugar, water and lemon juice about 10 minutes over low heat. Take off the heat and stir in the orange blossom water. Let cool.
Cut Halloumi cheese into strips, about 2 inches long and 1/4-inch wide. Pat dry on paper towel.
Cut one of the pastry sheets into 4-inch squares, while keeping the remaining pastry sheets covered.
Brush each square with melted butter, sprinkle with cinnamon-sugar mixture and place on top a strip of cheese.
Fold the pastry over the cheese to seal it on both sides, then roll it to make a thin cylinder shape. Repeat with remaining pastry sheets.
Heat the oil in a small saucepan and fry the cylinders, a few at a time, until golden brown. Remove with slotted spoon and drain on paper towels.
While still warm, dip each cylinder into syrup for a few seconds, then drain excess and put on a serving plate.
Transcribed from the PittaS recipe booklet halloumi, the cheese that grills!, page 45. Published as written.
Made with PittaS halloumi. For pan, grill and barbecue technique see our guide to cooking halloumi, and for keeping it before you cook it, our notes on storage and shelf life.