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Recipe: Spring Cheese Filo Parcels

Cheesy Filo Parcels 

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We explored the seasonal pairings in our Spring Cheese Collection to create these deliciously simple filo pastry parcels. Featuring artisan cheese - paired with our fruity confit. Our confits are handmade in the French Pyrenees and are exclusive to Paxton & Whitfield in the UK. Each has a high fruit content and is specially designed to pair well with artisan cheese. 

The cheese pairings for our spring filo parcels; selected by our cheesemongers are: Tor Goats' Milk Cheese with Apricot & Orange Confit, Berkswell Ewes' Milk Cheese with Apple & Quince Confit and Gorwydd Caerphilly Cows' Milk Cheese with Pear & Vanilla Confit. 

Ingredients (makes 12)

  • 12 x Ready Rolled Filo Pastry Sheets 

  • A small glug of Olive Oil 

  • 600g Seasonal Spring Cheese (We used Berkswell, Tor & Caerphilly Gorwydd - all contained in our Spring Cheese Selection)

  • 12 tsp Fruit Confit for Cheese (We used Pear & Vanilla, Apricot & Orange and Quince & Apple) - all contained in our Spring Cheese Selection)

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Making your Cheesy Filo Parcels

  • Preheat the oven to 200°C (180°C fan oven).

  • Roughly cut your cheese into small chunks - weighing approx 25g per chunk. 

  • Working with one FIlo Pastry sheet at a time (keep the rest wrapped up so that they don't dry), cut the sheet into quarters. 

  • Layer your four quarters of filo pastry on top of each other at different angles; brushing each one with a little olive oil before placing the next layer on top. 

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  • Dab a tsp of your chosen confit in the middle of your layered pastry quarters and add 2 chunks of your cheese so that each parcel contains approx 50g cheese. 

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  • Pull up the edges of your filo pastry sheets and scrunch together at the top to form a parcel  and put to the side on a  baking tray lined with greaseproof paper. 

  • Repeat the steps until you have made your 12 Filo Pastry parcels.
     
  • Bake in the oven for 12-15 minutes, until the parcels are golden in colour. 

  • Leave to rest for a few minutes and then serve warm. Delicious as an appetiser with a glass of bubbles, or as a meal; served with a fresh garden salad. 

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