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Crispy Haloumi Wrapped in Prosciutto and Phyllo Pastry

Crispy Haloumi Wrapped in Prosciutto and Phyllo Pastry


A delicious starter to any food experience!

  • Yields: 12 |
  • Rating:

  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 15 mins
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2 sheets Mediterranean Delicacies phyllo pastry

250 g haloumi cheese, cut into 12 fingers

6 slices prosciutto, halved lengthways

Seasoned flour for dusting

1 egg, lightly beaten

Vegetable oil, for deep-frying

Mediterranean Delicacies basil pesto mayo for dipping

Place the phyllo pastry onto a clean working surface and cut 6 strips from each sheet, leaving you with 12 in total.

Dust the haloumi fingers in a little seasoned flour and wrap in a slice of prosciutto. Set aside.

Brush each pastry strip with a little beaten egg and place 1 piece of the proscuitto-wrapped haloumi along the bottom edge of the pastry. Roll up tightly, sealing the end with a little more egg wash.

Heat the oil and deep-fry the haloumi parcels for about 1 minute or until the pastry is golden brown and crispy.

Using a slotted spoon, remove from the oil and drain on some absorbent paper.

Arrange the haloumi on a platter and serve as tapas together with basil pesto dipping sauce.