Baked Feta Rolls with Cranberry and Pancetta | Food My Muse
Baked Feta Rolls with Cranberry and Pancetta
25 mins prepServes 12
Layered phyllo rolled with raspberry preserves, feta, and a coarse filling of rendered pancetta, crisped sage, dried cranberry, and pecan, baked until golden and finished with honey.
0 Prep the Phyllo: Preheat oven to 400°F (200°C). Fold the phyllo in half lengthwise and cut along the fold. Rewrap the unused half in its plastic sleeve and refrigerate for another use. Layer the remaining phyllo sheets, brushing melted butter between every 3 sheets.
1 Render the Pancetta: Cook the pancetta in a pan over medium-low heat until halfway rendered. Add the sage and cook until crisp in the rendered fat.
2 Make the Filling: Add the dried cranberries, pecans, chili crisp, and pancetta-sage mixture in a food processor. Pulse a few times.
3 Assemble the Roll: Spread the raspberry preserves over the phyllo. Spread the cranberry pecan filling on top and sprinkle with chives. Arrange the feta rectangles along the wider edge of the phyllo. Roll tightly, brushing melted butter at the edges as you go.
4 Slice and Pan: Slice the roll into 12 rounds. Add ½ tbsp butter to the bottom of a 12-cup muffin tin. Place one round in each cup and top each with ½ tbsp butter.
5 Bake: Bake for 20-25 minutes, until golden.
6 Finish: Drizzle each bite with ½-1 tbsp honey, to taste.
