goats cheeee baklava

mark fletcher

mark fletcher

31st March 2011
mark fletcher

goats cheeee baklava

Place the goats cheese in the centre of the pastry and top with a nice basil leaf brush the ...

Ingredients

  • 1 crottin of goat’s cheese
  • 1 sheet of spring roll pastry
  • Whipped egg white 4 brushing the pastry
  • 1tbsp of rocket pesto
  • 1tbsp red pepper pesto
  • 1 tbsp tapenade
  • micro rocket

Method

Place the goats cheese in the centre of the pastry and top with a nice basil leaf brush the pastry all over with the egg white, roll up to form the desired shape,like a small cracker chill until required.
When needed place the baklava in a fryer and deep fry until light golden brown, finish in the oven for a few minutes. On a plate, spoon the tapenade in the middle and swirl to form a neat circle. Follow this with two drzzles of the two pesto’s around. Place the baklava on the tapenade top with sea salt, micro rocket and serve

One Community. One Purpose. Powered by You.

In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.

• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.

Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.

Chip in £3, drive us forward, and keep the community strong. Thank you.

We’re in this together. And together, we move forward.