Honey And Goat Cheese Briouat And Chocolate Pistachio Cookie Recipe
A delightful combination of honey and goat cheese briouat paired with a chocolate pistachio cookie.
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Ingredients
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Briouat Filling
Briouat Wrapper
Chocolate Pistachio Cookies
Method
Prepare the Briouat
- 1
- 2
Assemble the Briouat
Lay one sheet of phyllo dough on a clean surface and brush with melted butter. Layer another sheet on top and brush again. Place a tablespoon of the filling at one end and fold the edges over. Roll tightly to form a cigar shape. Repeat with remaining phyllo and filling.
- 3
Bake the Briouat
Preheat the oven to 180°C (350°F). Place the briouats on a baking sheet lined with parchment paper. Brush the tops with melted butter and bake for 20-25 minutes or until golden brown.
Prepare the Cookies
- 4
Mix Dry Ingredients
In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- 5
Cream Butter and Sugars
In another bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Add egg and vanilla extract, mixing until combined.
- 6
Combine and Add Extras
Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in chopped pistachios and chocolate chips.
- 7
Bake the Cookies
Preheat the oven to 180°C (350°F). Drop tablespoon-sized balls of dough onto a lined baking sheet. Bake for 10-12 minutes. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
