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I had an idea: baked halloumi in filo pastry!



 I just wished that I have thought of this before!) 
We eat quite a bit of halloumi at home, easy to prepare and serve on a bed of sautéed vegetables or couscous, or with a salad. But I thought that there must be another way instead of always grilling it or pan frying it! So I cut it into slices and rolled it in filo pastry, a bit like for a Chinese spring roll. I brushed the pastry with water (this way it doesn't brown too quickly), and baked it! Some leaked a bit, but remained compact (unlike Edam that runs everywhere and burn!), and it was so delicious and easy to do that it is going to become a staple at home (also because it is nice cold too, and the kids had it in their lunch boxes!).

Photos and recipes by Alessandra Zecchini ©
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Comments

  1. Chiara September 17, 2013 at 9:38 AM

    è difficile da trovare questo formaggio ma vorrei provare questa ricetta che mi ispira parecchio, grazie !

    ReplyDelete
  2. LeniaSeptember 17, 2013 at 7:43 PM

    Questo e un vero paradiso culinario!Adoro il halloumi!
    Bravissima!

    ReplyDelete
  3. ManuSeptember 18, 2013 at 2:48 AM

    Caio cara,
    ma che idea fantastica nonostante l'halloumi qui sia una rarità :-(

    ReplyDelete
  4. Priya SureshSeptember 19, 2013 at 1:51 AM

    Looks wonderful, soo tempting baked halloumi.

    ReplyDelete
  5. ristorante pesceSeptember 29, 2013 at 6:58 AM

    ha un aspetto invitante!!
    grazie per la condivisione

    ReplyDelete

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