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1 1-pound block mozzarella cheese, freshly grated
Prepare parchment lined 10"x15" jelly-roll pans. Three, if preparing to bake immediately, and one if preparing to bake at a later time.
Prepare melted butter in a small bowl with a pastry brush. Prepare sesame seeds in a small bowl.
Line work surface with plastic wrap to prevent dough from drying out and for easy clean up.
In a large bowl using a fork, mix grated cheese with egg until well combined.
While dough is still in plastic, cut off 1/4 of log with a sharp serrated knife. Cover exposed end of larger log with plastic wrap. Refrigerate.
Unroll the remaining 1/4 of dough. Lay out one strip of dough crosswise in front of you. Lay damp towel over dough not presently being used. Fold lower edge up to center, fold upper edge down to center. Brush across center with melted butter. Place about 1-1/2 teaspoons of cheese mixture on left end. Fold upper left corner down to lower edge forming a triangle. Bring lower left corner up to upper edge. Left top to lower edge.
Continue across phyllo dough. Be sure to maintain triangle shape. The last fold will not be complete, put a drop of butter and tuck under excess dough. Lightly brush triangle with melted butter.
Place in bowl of sesame seeds, buttered side down. Brush on other side and turn over in sesame seeds. Place on prepared cookie sheet in a single layer. Repeat with remaining dough and filling only taking out 1/4 of dough at a time.
Preheat oven to 375°F/190°C. Bake for 15 to 20 minutes or until light golden brown. Delicious served warm.
If freezing, cover first layer on jelly-roll pan with plastic wrap and continue, covering each layer. Can be frozen up to 1 month. Do not defrost before baking.
Poster's Notes:
Here is an all-time Syrian favorite. Crisp phyllo dough topped with sesame seeds and filled with cheese. Batches can be prepared and frozen, to be baked as needed. A great Friday afternoon or Erev Yom Tov treat.
Posted by Valerie Kanter
Nutritional Info Per Serving: N/A
2 eggs
3/4 cup butter, melted
1/2 cup sesame seeds
1 16-ounce package phyllo/filo/fillo dough
Preparation Time: 1 hour
Cook Time: 20 minutes in 3 batches total 1 hour
Experience Level: Advanced