Cubes of feta wrapped in phyllo dough twisted into perfect golden candy shapes — baked until the shell shatters and the feta inside melts — served with a bright swicy chili-peach dipping sauce that makes sweet, salty, spicy, and creamy arrive in every single bite.

Ingredients

Candy-Wrapped Phyllo Bites

• 400g / 14 oz feta cheese, cut into 2cm / ¾-inch cubes — 20 equal pieces
• 10 sheets phyllo pastry, thawed
• 60g / ¼ cup unsalted butter, melted
• 1 tsp / 3g dried thyme
• 1 tsp / 3g sesame seeds
• ¼ tsp / 1g chili flakes
• 1 egg, beaten (egg wash)

Chili-Peach Dipping Sauce

• 300g / 10 oz fresh or frozen peaches, peeled and roughly chopped
• 60g / ¼ cup granulated sugar
• 2 tbsp / 30ml apple cider vinegar
• 1–2 tsp / 3–6g chili flakes
• 1 tbsp / 15ml fresh lemon juice
• 1 tsp / 3g lemon zest
• 1 garlic clove, finely grated
• ½ tsp / 2g fine salt
• 1 tsp / 5ml honey

To Finish

• Fresh thyme sprigs
• Extra chili flakes
• Flaky sea salt
• Honey drizzle
• Extra sesame seeds

Instructions

• Make the chili-peach sauce first: combine peaches, sugar, apple cider vinegar, chili flakes, lemon juice, zest, garlic, and salt in a small saucepan over medium heat.
• Cook for 15–18 minutes, stirring occasionally, until the peaches have completely broken down and the sauce is thick, glossy, and deeply amber.
• Blend until completely smooth — taste and adjust chili, salt, and lemon until the sauce is bright, fruity, and swicy.
• Stir in honey and cool to room temperature — refrigerate until serving.
• Preheat oven to 190°C / 375°F and line a baking sheet with parchment.
• Keep phyllo sheets covered with a damp cloth at all times — they dry and crack within minutes of air exposure.
• Lay one phyllo sheet flat and brush the entire surface generously with melted butter.
• Lay a second sheet directly on top — brush again with butter.
• Cut the double-layered sheet into rectangles approximately 12x15cm / 5x6 inches — you need one rectangle per feta cube.
• Place one feta cube in the center of each rectangle — sprinkle with dried thyme and a pinch of chili flakes.

Recipe from chef_zouheir