4 large (14- by 18-inch) sheets phyllo dough*, thawed according to package directions
6 tablespoons Cabot Salted Butter, melted
Juice of 1 lemon
6 ounces Cabot Lite50 Jalapeño Cheddar (not grated)
1 egg, lightly beaten
LAY phyllo out on work surface.
STIR together butter and lemon juice. Keeping remaining sheets covered with plastic wrap, brush one sheet of phyllo with lemon butter. Fold in half crosswise and brush again. Repeat with 3 more sheets. (* If using smaller phyllo, use 8 sheets and do not fold in half.)
LAY cheese lengthwise in center of phyllo. Brush far long edge of phyllo with egg (to seal packet during baking).
ROLL cheese up in phyllo, pressing edge firmly in place. Twist ends tightly against cheese to make firecracker-shaped package. Chill until ready to bake.
PREHEAT oven to 350°F.
PLACE firecracker seam-side-down on baking sheet with sides and bake for 15 to 20 minutes, or until golden. Serve with Fall Fruit Compote.
Fall Fruit Compote (not included in nutrition analysis):
2 medium pears, peeled and diced
2 medium apples, peeled and diced
1 cup raisins
1 cup diced dried figs
1 cup diced dried apricots
½ cup brandy
2 cups orange juice
¼ cup chopped toasted hazelnuts
COMBINE fresh and dried fruits, in large saucepan.
PLACE over medium heat and stir for two minutes to warm fruit. Remove from heat and stir in brandy.
RETURN to heat, being careful not to ignite brandy. Stir for several minutes, then stir in orange juice. Simmer mixture gently until fruits are tender.
REMOVE from heat and stir in hazelnuts.
Recipe courtesy of Chef Greggory Hill.