I hope you all had a great weekend! I personally slept in, studied and yes, I saw Harry Potter ;). I didn’t remember anything about the book (which is better in order not to be deceived) and I think it was my favorite movie so far. Did you see the movie? What did you think?
This morning, I made Diran and I a breakfast I was thinking about for practically one month! It is not a healthy energizing breakfast. But healthy, for me, also means treating yourself to something incredibly delicious sometimes!
- 5 phyllo pastry sheets
- 4 tbsp Earth Balance or butter, melted (or as needed)
- 6 tbsp cream cheese
- 6 tsp soft goat cheese
- 6 raspberries, broken in four
Directions: Preheat oven to 350°F. Line a baking sheet with parchment paper and place an other piece of parchment paper on table or counter. Place one phyllo pastry sheet on the parchment paper and brush with melted butter. Place an other sheet on the first one and brush again with butter. Repeat for 3 remaining pastry sheets (don’t add butter on the last one).
Cut the rectangle in 6 by cutting in half lengthwise and in thirds crosswise.
Make a line with 1 tbsp cream cheese, 1 tsp goat cheese and 1 broken raspberry in the center of each square, the end of the line facing two corners.
Fold the two corners at the end of the line, then one of the two remaining corners and roll. Brush with butter and place on baking sheet.
Bake for 25 minutes and serve with or without easy raspberry dip (see bellow).
Makes 6 pastry (2 servings).
Mix 5 tbsp raspberry jam and 3 tbsp water.
Diran preferred with the dip and I liked it more without!
Line the ingredients on a square:
Fold the two corners at the end of the line:
Roll, brush with butter and place on baking sheet:
This was yummy & easy!
See you tomorrow,