A Cheese board doesn’t have to be the expected, cheese and biscuits. I gave it a little twist with the minimal effort. It is beautiful and fresh. Easy to make and impress your guest this festive season. Please don’t stress about the Phyllo dough it is really easy to use. The strawberries compliments Delheim’s Rose beautifully.
800g strawberries halved
30ml of balsamic vinegar
2 teaspoons sugar
2 tablespoon mint, chopped
Pinch of salt
Add all of the ingredients to a bowl and mix well. Cover with cling wrap and set aside in the fridge for 1 – 2 hours to marinate.
½ box of phyllo dough
1 cup of creamed cheese
½ cup of semi –hard cheese like mozzarella
6 tablespoons of melted butter
1 egg for a wash
In a bowl mix the egg, cream cheese and mozzarella.
Cut out 3 x10 strips from the phyllo dough. Put away unused phyllo according to the package instructions. Phyllo dries out very quickly, so please cover the ones not being used immediately with a semi wet, clean tea cloth. Phyllo is also very thin. Because of that will use two strips per one samosa. Take out two strips at a time and brush the layers with a little bit of butter. This will serve both as a glue and add flavour.
Place a tablespoon of the cheese mixture in the lower corner of the dough strip. These samosas are going to be triangular, you will need to fold them accordingly. Fold the cheese side of the triangle up and repeat the process until you are done with the entire strip.
Place the samosas on a greased baking tray and brush each one with an egg wash.
Bake the samosas for about 40 minutes or until golden brown in a pre-heated oven of 180 oC.
Recipe & Styling: Elmarie Berry
Photography: Janine CIlliers