Miyokos Phyllo

Cultured Cashew Cheese is wrapped in Phyllo for a decadent and sophisticated appetizer.

Course Appetizer

Cuisine Greek

Keyword blue cheese, cashew, fig, maple, maple syrup, miyokos, phyllo, thyme, vegan

Prep Time 10

Cook Time 20

Servings

Calories 254kcal

Author Natalie Wiser-Orozco

Preheat the oven to 400° Fahrenheit, and prepare a small baking sheet by lining with parchment paper.
Place the cheese in a small food processor, and pulse until the cheese is pliable, stopping and scraping down the sides as necessary.
On a large surface, lay a sheet of phyllo, and spray or brush with olive oil, making sure to lightly coat the entire surface with oil. I use my hands to make sure it's all spread out. Lay down another sheet of phyllo, and repeat with the oil until you've used all 6 sheets.
Place the cheese in the center of the phyllo sheets, making a rectangle, about 4 inches by 6 inches wide. You want to make sure that you have enough phyllo on the sides, so that when you fold it over, all of the phyllo is completely covered.
Place the phyllo packet seam side down on the parchment paper. Spray the top with olive oil ensuring the entire surface has a light coating of oil. With a paring knife, carefully cut into just the top of the phyllo making 6 triangles. Make sure to not cut the sides or bottom, as the cheese will ooze out. This helps with cutting once it's baked and out of the oven.
Bake for 20 minutes, or until the phyllo is golden brown. Remove from oven and let cool slightly for 5 minutes. Remove to a cutting surface, and finish the cuts on the triangles. Transfer to a serving platter, and drizzle with maple syrup, thyme, walnuts and figs. Enjoy!