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Ingredients

6

Count

Ready In

PT30M PT30M

60

Mins

Difficulty

Medium

Nutritional Facts

  • calories

Apple and cheese in filo pastry


Step 1

Preheat the oven to 200°

Step 1 -- Preheat the oven to 200°

Step 2

Toss the apples in the lemon juice. Drain the excess lemon juice, then place in a bowl with the cheese and mix well.

Step 2 -- Toss the apples in the lemon juice. Drain the excess lemon juice, then place in a bowl with the cheese and mix well.

Step 3

Estimated Time:

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.

Step 3 -- 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.

Step 4

Estimated Time:

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.

Step 4 -- 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.

Step 5

Estimated Time:

Bake in the oven for 30 minutes or until crisp and golden brown. Serve with extra slices of apple and more chutney.

Step 5 -- Bake in the oven for 30 minutes or until crisp and golden brown. Serve with extra slices of apple and more chutney.

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Ingredients

  • 2 apples, peeled, cored and diced
  • 1 (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 tbs (30 ml) tomato chutney

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