Phyllo Pastry Rolls Stuffed with Chicken

Name: Phyllo Pastry Rolls Stuffed with Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 Servings
Ingredients: 1 pound chicken fillet, cut into 1-inch cubes; ¼ cup date syrup or honey; 5 tablespoon soy sauce; 1 package phyllo dough; 2 tablespoon olive oil (to brush the dough); 4 tablespoon oil, for cooking (preferably canola); Fresh sage leaves; Short wooden skewers (half skewers); Optional: 1 bottle dry sparkling wine of your preference, chilled

Author:: Danny Lerner
Publish date:: Sep 6, 2011

45minDuration
15minCook Time
30minPrep Time
6 ServingsServings

Ingredients

1 pound chicken fillet, cut into 1-inch cubes
¼ cup date syrup or honey
5 tablespoon soy sauce

For the Dough:

1 package phyllo dough
2 tablespoon olive oil (to brush the dough)
4 tablespoon oil, for cooking (preferably canola)
Fresh sage leaves
Short wooden skewers (half skewers)
Optional: 1 bottle dry sparkling wine of your preference, chilled

Preparation

Mix the date syrup and soy sauce in a medium bowl. Marinate the chicken fillets in mixture for 5-10 minutes.

Dough

In the meantime, spread two phyllo sheets on a kneading surface, brushing with olive oil. Brush the second sheet with olive oil. Cut the dough into rectangles 1 ½-inch wide and 6 inches in length. Add a fresh sage leaf per each rectangle

Filling

Place a piece of chicken on the narrow edge of each rectangle, fold in the left margin to the chicken piece and roll. Insert a skewer in the center of the roll. Repeat with all pieces of chicken.
Cook: Heat 4 tablespoons of canola oil in a large frying pan and sauté the rolls 3-4 minutes on each side, until golden.
Serving: Pour the chilled sparkling wine into the glasses, place a chicken skewer on the rim of each cup. Serve immediately.

Attribution:

Courtesy of: Laisha Magazine
Senior Chef: Michal Levi Elhallel
Junior Chef: Zahi Ben Shbaath
Styling: Pesi Barnitzki