“Almogrote” in dough cylinder
300gr of Canary cheese : Semi-cured goat cheese
20gr of olive oil: virgin extra
100grs of fresh goat cheese
½ clove of grated garlic
A spoon full of tomato comfit
A spoon full of dark honey
2 teaspoons of sweet red pepper powder
1 teaspoon of cayenne powder
20 dough cylinders made with filo dough
Corinth raisins macerated in sweet Malvasia
In a glass bowl, put the raisins and cover with the sweet Malvasia wine. Leave to macerate for two hours.
For the “Almogrote”
Grate the semi-cured cheese and mix together with the other ingredients until you have a smooth and homogenious dough.
To obtain a better result you can put the dough through a blender mixer at high speed for three minutes, obtaining a smother result.
Slightly paint over the filo dough with honey. Cut rectangles of aprox. 5×8 cm, approximately. Mould them into cylinder shapes and put them in the oven at 200ºC for between five and seven minutes, until they have a slight colour.
When they are ready to be served, with help of a pastry sleeve, fill them with the almogrote on both ends. To finish its presentation, put a few macerated raisins in each end.