This Cranberry Feta Phyllo Bites takes phyllo dough to the next level by combining tangy cranberry sauce, creamy feta, and crunchy hazelnuts into perfectly baked, crispy rolls. They’re simple yet elegant, making them a great appetizer or party snack!

INGREDIENTS

• 10 sheets of phyllo dough, thawed
• 100 g butter, melted
• 1 jar of cranberry sauce
• 1/3 cup hazelnuts, finely chopped
• 1 feta cheese, cut into 1.5 cm cuboids
• 1 tablespoon marjoram (optional, for garnish)
• 2 tbsp honey

INSTRUCTIONS

1. Prepare the phyllo dough: Preheat your oven to 375°F (190°C). Lay one sheet of phyllo on a clean surface and brush it lightly with melted butter. Repeat, layering all 10 sheets and brushing each time 2 layers with butter. Work fast so phyllo doesn’t dry.
2. Assemble the filling: On half of the layered phyllo sheet, spread a thin layer of cranberry sauce. Sprinkle the chopped hazelnuts evenly over the sauce.
3. Add the feta: Place the cuboids of feta cheese in a single line down the middle of the cranberry sauce layer.
4. Roll the phyllo: Starting from the cranberry-filled side, roll the phyllo dough tightly, ensuring the feta stays in the center.
5. Cut into pieces: Slice the rolled dough into 4 cm pieces and place each piece into a cupcake tin, with the cut side facing up.
6. Brush and bake: Brush the tops with more melted butter. Bake for 20-25 minutes on 160 C, or until golden brown and crispy.
7. Garnish and serve: Once baked, garnish with marjoram (if using) and drizzle with honey. Let cool slightly and serve warm.

These Cranberry Feta Phyllo Bites are flaky, flavorful, and sure to impress your guests! Enjoy!

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Cranberry Feta Phyllo Bites

This recipe takes phyllo dough to the next level by combining tangy cranberry sauce, creamy feta, and crunchy hazelnuts into perfectly baked, crispy rolls. They’re simple yet elegant, making them a great appetizer or party snack!

Author: Amira Cooking Method: Baking Cuisine: English Courses: Appetizers and Mezzes, Baklava Recipe Keys: Baking P phyllo Vegetarian Meals

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Prep Time 15 mins Cook Time 25 mins Rest Time 5 mins Total Time 45 mins Difficulty: Beginner Cooking Temp: 16000  °C Servings: 10 Best Season: Winter

Ingredients

Servings

• 10 baklava sheets

• 100 g melted unsalted butter

• 1 jar cranberry sauce

• 50 g chopped hazelnuts

• 200 g feta cheese

• 1 tbsp dried marjoram (optional for garnish)

• 2 tbsp honey

Instructions

1. Prepare the phyllo dough: Preheat your oven to 375°F (190°C). Lay one sheet of phyllo on a clean surface and brush it lightly with melted butter. Repeat, layering all 10 sheets and brushing each time 2 layers with butter. Work fast so phyllo doesn’t dry.

1. Assemble the filling: On half of the layered phyllo sheet, spread a thin layer of cranberry sauce. Sprinkle the chopped hazelnuts evenly over the sauce.

1. Add the feta: Place the cuboids of feta cheese in a single line down the middle of the cranberry sauce layer.

1. Roll the phyllo: Starting from the cranberry-filled side, roll the phyllo dough tightly, ensuring the feta stays in the center.

1. Cut into pieces: Slice the rolled dough into 4 cm pieces and place each piece into a cupcake tin, with the cut side facing up.

1. Brush and bake: Brush the tops with more melted butter. Bake for 20-25 minutes on 160 C, or until golden brown and crispy.

1. Garnish and serve: Once baked, garnish with marjoram (if using) and drizzle with honey. Let cool slightly and serve warm.

Keywords: phyllo dough, baklava, appetizers, cranberry, feta cheese