Honey Cheese Boat
- 2 g Yeast
- 3 g Sugar
- 3 g Salt
- 90 g Lukewarm water
- 30 g Whole milk
- 2 Eggs, divided use
- 1.5 g Canola oil
- 175 g Flour
- 230 g Sulguni or mozzarella, shredded
- 50 g Feta
- 50 g Brie, cut into small pieces
- 12 g Heavy cream
- 10 g Fresh walnuts, ground
- 3 g Powdered sugar
- 15 g Organic honey
Combine yeast, sugar and salt, and dissolve. Add water and milk. Whisk in 1 egg, oil and add flour. Knead into dough, cover and rest for 10 minutes.
Combine mozzarella, feta, brie, heavy cream and remaining egg.
Divide dough into desired size, roll and flatten into a small rowboat shape with 2/3” tall halls all around. Add generous amount of cheese filling. Repeat.
Bake boats in preheated 450°F oven, for 10 minutes or until golden brown. Garnish with walnuts, powdered sugar and drizzled honey.
Chef Netty Davitashvili, Cheeseboat, Brooklyn, New York, from Food Fanatics® magazine