Feta Loaf With Honey And Raisins

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

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

1. 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.
2. 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 t he clean side of the dough under each spiral to make sure the bottom does not seep.
3. 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).
4. 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