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Apple & Cheese In Filo Pastry
Preparation Time: 30 Minutes
Cooking Time: 30 Minutes
- 2 apples, peeled, cored and diced
- 1 tablespoon (15 ml) lemon juice
- 150 g Gruyere cheese, diced or coursely grated
- 16 sheets of ready-made filo pastry, thawed
- 1/2 cup (125 ml butter), melted
- 2 tablespoons (30 ml) tomato chutney
- Preheat the oven to 200°
- Toss the apples in the lemon juice. Drain the excess lemon juice, then place in a bowl with the cheese and mix well.
- Cut the sheets of filo into 16 cm squares. Brush one square with the melted butter and top with another square of pastry at a 90° angle to form a star shape. Brush again with melted butter on top.
- Place 1 tablespoon of the apple filling into the centre of the square and top with half a teaspoon of chutney. Pinch up the pastry to form a pouch (use string to tie together if necessary). Repeat with 14 more sheets of pastry to make 8 parcels.
- Bake in the oven for 30 minutes or until crisp and golden brown. Serve with extra slices of apple and more chutney.