Feta Loaf With Honey And Raisins
By: Danit Soloman
Photo: Yehudah Soloman
From: Chef Halavan
Prep time: 20 minutes
Cook time: 35-40 minutes
Serves: 8
Ingredients:
- Package (450 g) Ma’adanot Frozen rolled Pastry Dough For Sweet Recipes, thawed according to the instructions on the packaging
- 1 ¼ teaspoons of honey
- 100 grams Tnuva USA’s Sheep’s Feta, grated
- 50 grams of small dark raisins
- 2 tablespoons of milk or cream, to brush on pastry
Instructions
- Take a leaf of dough (a rectangle of 24×36 cm) and place it on the work surface and brush the inside of it with 4 teaspoons of honey. Sprinkle the grated feta on the dough – leave a clean stripe width of 5 cm along one of the long sides of the rectangle of dough. Sprinkle the raisins on the cheese.
- Cut the rectangle of dough into 8 equal broad strips (3×36 cm). Roll each strip into spirals, beginning on the side with cheese and until you can close it on an empty bit of dough. Fold the clean side of the dough under each spiral to make sure the bottom does not seep.
- Line the bottom and sides with a deep 10×30 cm pan with sheets of baking paper. Arrange the dough in a spiral pattern when placing the underside of the dough over a folded piece of dough. Cover the dish with plastic wrap and set aside until the puff pastry and doubles in volume (in winter should find a placed somewhere warm – can be baked in an oven heated to a temperature of 40-35 degrees).
- Heat the oven to medium heat (180 degrees). Brush the exposed portions of the dough with a mixture of 2 tablespoons of milk and a teaspoon of honey (keep the rest). Bake for 35-40
