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1
Thaw the frozen phyllo pastry sheets in the refrigerator overnight, and then bring these to room temperature prior to use for easier handling.
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2
Drain the feta cheese from the brine.
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3
Cut the block of feta using a thin, sharp knife into 6 slices, approximately 2 by 4 inches and 1/2-inch thick.
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4
Set the slices on a clean kitchen towel to dry.
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5
Lay the phyllo sheets on a flat surface and cut with kitchen scissors or a small sharp knife to size.
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6
They should be cut into rectangles, approximately 8 by 12 inches.
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7
Use a ruler if needed.
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8
Lay 1 cut piece of phyllo in front of you like a sheet of wrapping paper - the 12-inch length top to bottom.
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9
Place a slice of feta at the top end of the sheet slightly below the edge and wrap it up as you would a small package.
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10
Fold the top end of the sheet over the feta and then fold the left and right sides over.
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11
Flip the partly wrapped feta down the sheet towards you until it is fully wrapped.
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12
If needed, a little water can be used to seal the last edge of the sheet onto itself.
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13
Set aside with the sealed edge on the bottom of the package so the weight keeps the phyllo closed.
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14
Do not stack packages on top of each other.
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15
Continue to wrap all the pieces of feta.
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16
Heat the oil to 350 degrees F in a deep sided skillet using sufficient oil to float the package, about 3 to 5 inches of oil.
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17
Fry to a golden brown, about 5 minutes on each side.
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18
The pastry should puff up slightly.
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19
Remove with tongs or a slotted spoon and drain on a paper-towel lined plate.
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20
Serve each package on an individual plate or, if on a serving platter, do not stack the packages.
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21
Drizzle each package with about 2 tablespoons of honey and sprinkle with a teaspoon of black sesame seeds.
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22
Top with cut pieces of candied fig or a teaspoon of chunky fig jam.
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23
Cook's Note: Uncooked packages can be frozen for later use.
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24
If freezing, dust lightly with cornstarch or flour to help keep them separate.
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25
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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26
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
