- 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
goats cheeee baklava
mark fletcher
31st March 2011
goats cheeee baklava
Place the goats cheese in the centre of the pastry and top with a nice basil leaf brush the ...
Ingredients
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
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
