Filo Pastry with apples, fromage blanc,
6 sheets Filo pastry
½ 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
Lay a single sheet of pastry on your table
and brush ½ 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.
1/3 cup Shallots (can be substituted with
¼ cup Apple cider vinegar
1 bottle dry Apple cider
½ cup Heavy cream
2 tbsp. Deacon Vale Farm Apple Garlic
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.
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