Filo Pastry with apples, fromage blanc, and walnuts.

6 sheets Filo pastry

cup Melted butter

2 medium apples (peeled and diced)

6 tbsp. Walnut halves

1 cup Fromage blanc or cream cheese

6 tsp.Deacon Vale Farm Apple Garlic Chutney

Method:

Lay a single sheet of pastry on your table and brush with butter. Fold in half and repeat this process. Put in centre of pastry 1 tbsp. apples-4 walnut pieces, 1 tbsp. fromage blanc, and 1 tsp. apple garlic chutney. Fold in four corners to create a pouch. Brush completely with melted butter. Set on baking sheet. Repeat until all pouches are made.

Sauce ingredients:

1/3 cup Shallots (can be substituted with onion)

cup Apple cider vinegar

1 bottle dry Apple cider

cup Heavy cream

2 tbsp. Deacon Vale Farm Apple Garlic Chutney

Method:

Sauté shallots until translucent in small amount of butter. Do not colour. Add vinegar and dry apple cider. Reduce by half. Add heavy cream and chutney. Reduce by half again. Set aside and keep warm.

Put your filo pastry pouches in a preheated oven. 425 degrees.. If not using a convection oven use the middle rack so the pastry will cook more evenly. Cook for 10- 12 minutes until pastry is a nice brown colour.

To serve:

Spoon sauce onto warmed plates and place pastry pouch in middle. Finely chopped chives sprinkled over will add a nice finishing touch.

Serve as an appetizer with a rich chardonnay.

Note: I use Moonstruck Organic Cheese from Saltspring Island

www.moonstruckcheese.com

 

Deacon Vale Farm
380 Campbell Bay Road
Mayne Island, B.C. VON 2J0

(250) 539-5456
email: don@deaconvale.com

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