Fig and Feta Stuffed Phyllo Blossoms with Honey-Walnut Drizzle

Instructions

1. 1

   Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

   ~2 min
2. 2

   Wash and halve the fresh figs. If figs are large, quarter them.

   ~5 min
3. 3

   Crumble the feta cheese into a mixing bowl. Add the halved figs, fresh thyme leaves, and a pinch of black pepper. Gently mix to combine.

   ~5 min
4. 4

   Melt the unsalted butter in a small saucepan over low heat.

   ~3 min
5. 5

   Carefully unroll the phyllo dough. Keep the sheets covered with a slightly damp kitchen towel to prevent them from drying out.

   ~3 min
6. 6

   Take one sheet of phyllo dough and brush it lightly with melted butter. Lay another sheet on top and brush with butter. Repeat this process until you have a stack of 4-5 buttered phyllo sheets.

   ~7 min
7. 7

   Cut the stacked phyllo sheets into 3-inch squares. You should get approximately 12 squares.

   ~2 min
8. 8

   Place about 1-2 tablespoons of the fig and feta mixture in the center of each phyllo square.

   ~4 min
9. 9

   Gently gather the edges of the phyllo dough towards the center, creating a 'blossom' effect. Pinch the edges together at the top to seal, leaving the filling partially exposed.

   ~10 min
10. 10

    Place the phyllo blossoms onto the prepared baking sheet.

    ~2 min
11. 11

    Bake for 15-20 minutes, or until the phyllo is golden brown and crisp.

    ~20 min
12. 12

    While the blossoms are baking, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, until fragrant. Be careful not to burn them.

    ~5 min
13. 13

    In the same skillet (after removing walnuts), gently warm the honey. Stir in the toasted walnuts.

    ~3 min
14. 14

    Once the phyllo blossoms are baked, remove them from the oven. Drizzle generously with the warm honey-walnut mixture before serving.

    ~2 min