| Ingredients
4 filo sheets
2oz clarified butter
1 Camembert, not too ripe
1 tbsp chopped mint leaves
Pepper mill
2 green apples
150g cherry tomatoes
1oz butter
1tbsp honey
1tbsp vinegar
1tbsp ginger, chopped
1 dash Tabasco pepper
2tbsp raisins
Method
- Chop camembert and add the mint, season with peppermill.
- Cut each sheet of filo into 3 strips.
- Use one and cover the rest with a damp cloth to keep
fresh.
- Brush with clarified butter.
- Put some mixture at top of strip and fold into triangles
by folding across on the diagonal, then back in the opposite
direction, keep doing this until the pastry is used up and
the mixture is fully enclosed.
- Brush with butter and put on baking sheet.
- Bake at 180°C for 20 minutes.
- Meanwhile, melt 1oz butter and add chopped shallot, sweat,
do not colour.
- Add diced apple, do not take skin off, soften and add
tomatoes cut into quarters.
- Take out and keep to one side.
- Add raisins, sweat for one minute.
- Add vinegar, honey, ginger and dash of pepper.
- Reduce by half.
- Add fruit back, cook slowly for 5 minutes, take off,
serve warm with pastries on top.
Hints & Tips:
Cheese alternatives – Brie, Taleggio, Breese Bleu.
Tips – Keep filo covered whilst not using. Use plenty
of clarified butter. Serve with tossed salad with cubes of
apple and walnut in.
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