Phyllo With Fresh Cheese and Mint

Preparation

1. Step 1

   In a large bowl, combine the cheese, egg, mint, sugar and cinnamon.

2. Step 2

   Unroll the leaves of phyllo and slice the stack in half lengthwise. Put the two piles of pastry leaves together into a single stack.

3. Step 3

   Lift one leaf of the phyllo off the stack, place it on a work surface, and brush it lightly with the melted butter. Top with a second leaf of phyllo, brush the top lightly with butter, and fold the two leaves together lengthwise, forming a strip 2 to 3 inches wide. Place a tablespoon of the cheese filling at one end of the strip, then lift a corner of the strip over the filling until the point of the corner meets the opposite edge of the strip, making a diagonal fold at the bottom of the strip and a triangular enclosure for the filling. Continue folding the strip with the filling from corner to side as if you were folding a flag, until you reach the end of the strip. Place the filled triangle, seam side down, on a baking sheet and continue making filled pastries until all the filling and phyllo are used. There should be a little of the butter left.

4. Step 4

   Preheat oven to 375 degrees.

5. Step 5

   Brush the tops of the pastries with the remaining butter and sprinkle them with a little water.

6. Step 6

   Place them in the oven and bake about 15 minutes, until the pastry is golden. Warm the honey in a saucepan while the pastries are baking.

7. Step 7

   Allow the pastries to cool about 10 minutes, transfer them to a serving platter, drizzle them with honey, and serve while still warm.