Poppy, Fig & Pomegranate Phyllo Wrapped Baked Mozzarella
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.
Prep Time 5 minutes mins
Cook Time 25 minutes mins
- 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
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.