Vintage-Inspired

The recipe calls for 2 1/2 pounds. It was bought in error and I know there is more air in the soft. I'm not quite sure what the effect would be.

6 sheets phyllo dough

6 ounces smoked mozzarella, cut into 6 equal pieces

Vegetable oil, for frying

8 ounces dried figs, stemmed and quartered

3/4 cup honey, plus more for drizzling

3 teaspoons black sesame seeds

In a large pot, heat the vegetable oil over medium heat to 350 degrees F.

Place 1 sheet of phyllo on a dry work surface. Place one slice of cheese about 5 inches from the top of the narrow end of the sheet. Fold the top of the narrow end over the cheese, leaving 1 inch between the fold and the cheese. Next fold over 1 of the long sides then the other, again leaving 1-inch between the folds and the cheese. Then fold the cheese over, again leaving 1-inch between the fold and the cheese. Continue folding to make a package about 3 1/2 by 4-inches. Continue with the remaining pieces of cheese and phyllo.

Fry the phyllo and cheese packages, 2 or 3 at a time, in the oil until golden, about 2 minutes per side. Drain on a baking sheet lined with paper towels.

Meanwhile, heat the figs and honey in a small saucepan over low heat until the honey is warm. Set aside until the cheese packages have finished frying.

To serve, place 1 cheese package on a plate. Spoon some figs and drizzle some honey over the top of each cheese package. Sprinkle with black sesame seeds and serve immediately.

This is my first time using fondant..

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