Cheese Fondue with Hazelnut Phyllo Waffles
A creamy, savoury, thick cheese sauce served with crunchy crackers and crispy pepper. Does that sound tempting? Well, with this delicious recipe from ChicksLoveFood, you can have an easy cheese fondue on the table in 15 minutes. And the best part? You only need six ingredients. Even better: you don’t need a special fondue pot. This fondue just goes straight into the oven. This recipe is developed with the AEG oven, a kitchen helper that can do it all – from baking to steaming. And those crunchy phyllo waffles? They get an extra crunch from roasted hazelnuts, inspired by a delicious French variation. Sounds good? Let’s get started!
Ingredients
What you need (for 2 people):
- 1 garlic herb cream cheese (150 g)
- 100 g grated mature cheese
- 250 ml vegetable broth
- 4 sheets of filo pastry
- 1 handful of blanched hazelnuts
- 3 peppers (red, yellow, green)
Method
For the cheese fondue:
- Preheat the oven to 180°C.
- Place the garlic cream cheese in the middle of an ovenproof dish.
- Top with the grated cheese and vegetable broth.
- Bake in the oven for 15 minutes.
For the hazelnut phyllo waffles:
- Lay two sheets of phyllo pastry on a baking tray lined with parchment paper.
- Brush with a little oil, then lay the other two sheets on top. Brush these with oil too.
- Chop the hazelnuts finely and sprinkle them with a pinch of salt over the phyllo pastry.
- Place the tray in the oven for the last five minutes of the cheese fondue's cooking time.
For the peppers:
- Remove the seeds and slice the peppers into strips.
Serving:
- Remove the cheese fondue from the oven and stir until you have a smooth, creamy dip.
- Break the hazelnut phyllo waffles into pieces and serve with the pepper strips alongside the fondue.
