Spiced Honey:
2 cups wildflower honey:
2 tablespoons Aleppo pepper:
Cheese Cigars:
1 pound REAL California feta cheese, crumbled:
8 ounces REAL California mozzarella cheese, shredded:
5 eggs, divided:
6 tablespoons parsley, minced:
3 tablespoons dill, minced:
½ teaspoon nutmeg, grated:
1 pound Feuille de Brick pastry:
Vegetable oil, as needed:
Combine honey and pepper in medium saucepan. Bring mixture to a simmer, stirring frequently. Turn off heat and allow mixture to steep for one hour. Strain mixture and reserve for serving.
Combine cheeses, 3 eggs, parsley, dill and nutmeg in large bowl until well combined. Beat remaining 2 eggs to create an egg wash.
Cut pastry into 4 inch squares. Brush each with egg wash. Place 1 ounce cheese mixture in center of each square, forming a log shape. Fold in sides, then roll log to seal, creating a cigar shape. Use additional egg wash on edges to seal well while rolling.
Heat oil to 350°F. Deep fry cigars until golden brown and crisp. Serve with Spiced Honey.
Recipe developed by Brandon Hicks, Zino, Berkeley, CA
