Phyllo With Fresh Cheese and Mint

1. 1

   In a large bowl, combine the cheese, egg, mint, sugar and cinnamon.

2. 2

   Unroll the leaves of phyllo and slice the stack in half lengthwise.

3. 3

   Put the two piles of pastry leaves together into a single stack.

4. 4

   Lift one leaf of the phyllo off the stack, place it on a work surface, and brush it lightly with the melted butter.

5. 5

   Top with a second leaf of phyllo, brush the top lightly with butter, and fold the two leaves together lengthwise, forming a strip 2 to 3 inches wide.

6. 6

   Place a tablespoon of the cheese filling at one end of the strip, then lift a corner of the strip over the filling until the point of the corner meets the opposite edge of the strip, making a diagonal fold at the bottom of the strip and a triangular enclosure for the filling.

7. 7

   Continue folding the strip with the filling from corner to side as if you were folding a flag, until you reach the end of the strip.

8. 8

   Place the filled triangle, seam side down, on a baking sheet and continue making filled pastries until all the filling and phyllo are used.

9. 9

   There should be a little of the butter left.

10. 10

    Preheat oven to 375 degrees.

11. 11

    Brush the tops of the pastries with the remaining butter and sprinkle them with a little water.

12. 12

    Place them in the oven and bake about 15 minutes, until the pastry is golden.

13. 13

    Warm the honey in a saucepan while the pastries are baking.

14. 14

    Allow the pastries to cool about 10 minutes, transfer them to a serving platter, drizzle them with honey, and serve while still warm.

* Per serving · 4 servings · Values may vary.