Cheese and Prosciutto Flutes
Ingredients:
Flute Sauce:
150 g
Butter, at room temperature
40 g
Mustard
3 g
Pepper
2 g
Salt
3
Phyllo Dough Sheets
3 g
Cumin, Seeds
12 slices
Prosciutto
70 g
Parmesan cheese, grated
Dipping Sauce:
21 g
Honey
16 g
Dijon Mustard
45 g
Sour Cream
2 g
Pepper
2 g
Salt
Method:
Preheat oven to 200 ℃ / 390 ℉.
Whisk the Butter, Mustard, Salt and Pepper together in a bowl.
Cut each sheet of Phyllo Dough into 6 equal pieces.
Brush each piece of Phyllo with the Butter-Mustard mixture, on both sides.
Sprinkle with some Cumin Seeds, add some thin strips of Prosciutto and some Cheese.
Fold and roll until the end of the Phyllo, creating a cigar shape.
Transfer to a baking pan lined with parchment paper and sprinkle with Cumin seeds and Cheese.
Repeat the same process for the rest of the pieces of Phyllo. You should have 18 pieces of Phyllo total.
Bake for 8 minutes, until crunchy and golden.
In the meantime, prepare the dipping sauce by combining the Honey, Mustard, Sour Cream, Salt and Pepper in a bowl.
Serve Cheese and Prosciutto Flutes with dipping sauce.