This phyllo wrapped baked mozzarella topped with poppy seeds, fig and pomegranate is the ultimate appetizer! It’s a fusion of crispy, flaky phyllo, warm savory mozzarella and tangy fruit.
Pulling out all the stops with this incredible poppy, fig and pomegranate phyllo wrapped baked mozzarella! This was amazing. Seriously. It was so good that I had a hard time myself believing it was fully plant-based even though I made it! That’s how far we have come in the plant-based world with dairy alternatives.
I won’t lie, there are times, usually at a party or holiday gathering, when I think I miss cheese. I jealously watch others partake in a baked brie or baked goat cheese and feel envious. However, my lactose intolerance and my commitment to my health and to forgo a cruel dairy industry stop me. Now I don’t have to skip it – I can just make it vegan!
Dairy Alternatives
We have come so far in the way of dairy alternatives. When I became lactose intolerant in 2012, the only dairy free cheese was Daiya and it wasn’t that great. Even they have now stepped up their game. Furthermore, there are dozens of brands that have created delicious and authentic tasting dairy alternatives like butter, cream cheese, sour cream, cheese, yogurt and more.
Cheese wheels are the newest dairy alternative to be reinvented in a plant-based way. In my opinion, it seems like Miyokos is the clear winner in delicious tasting cheese wheels presently. For this dish, I opted to use the Miyokos vegan mozzarella cheese wheel.
During the recipe testing process, I did try this with a couple of other brands and it ended up as a giant, watery mess. No, it literally melted into liquid under the phyllo. So the trick was finding a cheese wheel that was delicious in taste but perfect in texture. It needed to withstand the heat of the oven without dissolving into a puddle.
The phyllo
For this baked mozzarella, I used two sheets of the Fillo factory whole wheat fillo dough however, you can use white flour fillo, as well. I recommend a #4 or a #7 in thickness, the lightweight or medium weight options. I don’t recommend the thickest option because the light flaky texture is the goal.
The flavors
The cheese is creamy and savory with a hint of nuttiness. It pairs well with the sweet yet tangy flavors of the fig and pomegranate and the earthiness of the poppy seeds. I would have loved to top this off with fresh figs but where I live, sadly, there is maybe a two week window in which to get fresh figs. Instead, I topped with authentic fig jam from Dalmatia which is the best I have tasted so far!
I absolutely loved this phyllo wrapped baked mozzarella and hope you give it a shot!
Poppy, Fig & Pomegranate Phyllo Wrapped Baked Mozzarella
Ingredients
- 1 8oz Miyoko's Mozzarella Cheese Wheel
- 2 12 x 18" phyllo sheets
- olive oil for brushing
- poppy seeds
- pomegranate for garnish
- fig jam for garnish
Instructions
- Preheat the oven to 350.
- Take one sheet of phyllo and lay on a flat, clean surface. Thoroughly yet lightly brush or spray with olive oil.
- Place the cheese wheel about 3 inches from the bottom of the sheet. Roll up the bottom of the sheet over the cheese wheel and then continue rolling gently until you reach the end. Then tuck the sides over the top of the wheel, folding them down onto the cheese wheel and using a little olive oil as "glue".
- Take the second sheet pf phyllo and thoroughly yet lightly brush or spray with olive oil. Then place the wrapped cheese wheel on top of the second sheet with the tucked in sides facing the bottom/counter. Repeat the last step, folding from the bottom until you reach the end. Then tucking in the sides and sticking with olive oil.
- Brush the smooth top of the cheese wheel and press into a plate of poppy seeds.
- Bake the cheese wheel for 20-25 minutes or until the phyllo is golden brown.
- Let sit for 5 minutes before gently topping off with fig jam and pomegranate.
Did you make this? Leave a comment below and share a picture on Instagram with the hashtag #thewholescoopblog
