Crispy Smoked Mozzarella with Honey and Figs

Rating: 5 of 5

Notes: Another one of my favorites.

I'd like to give another shout-out to Shelby. She also did a majority of the work on these. I doubt I could have had her patience when dealing with the phyllo dough.

Phyllo dough is a PAIN to work with. Try to keep it in a humid environment and make sure it is thoroughly defrosted... it kept crumbling for us.

Ingredients:
     6 sheets phyllo dough
     6 ounces smoked mozzarella, cut into 6 equal pieces
     Vegetable oil, for frying
     8 ounces dried figs, stemmed and quartered
     3/4 cup honey, plus more for drizzling
     3 teaspoons black sesame seeds

Directions:
In a large pot, heat the vegetable oil over medium heat to 350 degrees F.

Place 1 sheet of phyllo on a dry work surface. Place one slice of cheese about 5 inches from the top of the narrow end of the sheet. Fold the top of the narrow end over the cheese, leaving 1 inch between the fold and the cheese. Next fold over 1 of the long sides then the other, again leaving 1-inch between the folds and the cheese. Then fold the cheese over, again leaving 1-inch between the fold and the cheese. Continue folding to make a package about 3 1/2 by 4-inches. Continue with the remaining pieces of cheese and phyllo.

Fry the phyllo and cheese packages, 2 or 3 at a time, in the oil until golden, about 2 minutes per side. Drain on a baking sheet lined with paper towels.

Meanwhile, heat the figs and honey in a small saucepan over low heat until the honey is warm. Set aside until the cheese packages have finished frying.

To serve, place 1 cheese package on a plate. Spoon some figs and drizzle some honey over the top of each cheese package. Sprinkle with black sesame seeds and serve immediately.