I used the thick sheets of filo and cut them to make 4 little pieces in each parcel but if you’re using thin baklava pastry you may want to use 6 in each.

Cut your halloumi vertically down the middle then each side into 6 to create 12 little pieces, place on a paper towel to get rid of moisture (you can pat them down too) If you’re using slices of cheese cut them into the same size and layer them to create a little block like I did (I used slices of mozzarella)

Preheat your oven to 180C 

Brush your cupcake tin generously with olive oil at the bottom and around the sides. 

Take 6 sheets of filo, cut in half, place on top of each other then cut in half vertically, place on top of each other then cut in half horizontally. This will create 48 little sheets. 4 in each cupcake case for a dish of 12.

Place 4 little sheets overlapping each other in a star shape into your mould pushing them down, brush the inside with olive oil, add some chilli jam followed by your cheeses. Using your hand and the brush close them down (they won’t close fully) and brush with more olive oil. (Work as fast as you can the filo dries up quickly and cover the sheets you aren’t using with a tea towel) sprinkle with sesame seeds and bake on a low shelf for 20-25 until golden and crispy. Cooking time will depend on your filo so keep checking. Sprinkle with honey as soon as they’re out of the oven.

Enjoy D 🫶