Crispy Haloumi Wrapped in Prosciutto and Phyllo Pastry
A delicious starter to any food experience!
- Yields: 12 |
- Difficulty: very easy
- Prep Time : 15 mins |
- Cook Time : 15 mins
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.