Mozzarella Fried In Phyllo Dough

1. 1

   Cut the mozzarella cheese balls to 1/2 centimeter thick slices and place them on paper towels for approximately 30 minutes at room temperature.

2. 2

   Prepare the phyllo dough by combining the flour with the water, a pinch of salt, and the oil. Knead the dough vigorously for approximately 10 minutes.

3. 3

   Let the dough rest for at least 30 minutes.

4. 4

   Divide the dough into 2 parts and roll them out to two very thin sheets, they should be almost see-through.

5. 5

   Cut disks out of the sheets of dough, the disks should be double the size of the mozzarella slices.

6. 6

   Brush a disk with some oil and place one mozzarella slice, a pinch of salt, and a fresh basil leaf on the disk.

7. 7

   Cover the disk with a second disk, seal the edges well.

8. 8

   Repeat this procedure until all of the ingredients have been used.

9. 9

   Refrigerate the disks for at least two hours.

10. 10

    The disks can then be baked at 220C for 5 to 7 minutes or deep fried in hot vegetable oil, turning them over often, and for just a few minutes until golden.

11. 11

    Drain them on paper towels to absorb the excess oil, season with salt and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.