Recipe Archives->Appetizers->Chevre Filo Bundles

Chevre, Pear, Prosciutto, and Walnuts in Filo Bundles

3 pears, peeled, cored, and diced
12 oz. chevre
2 oz. prosciutto, sliced very thinly and julienned
1/2 cup chopped walnuts
1 tbl sage or pineapple sage, minced
1 pkg filo dough
1 cup butter, liquid
1 cup cream

Combine diced pears, 8 oz. chevre, julienned prosciutto, chopped
walnuts, and minced sage in a bowl. This is the filling.

Cut filo sheets in half so they are roughly square. You will use
three sheets, or six half sheets per serving, but you'd better
count to be sure you have enough. Lightly butter the bottoms of
eight custard cups or ramekins and place on a sheet pan. Lay six
half-sheets, buttered with a brush, over each other in a messy,
offset pattern. Ease into a custard cup. Repeat for all eight
custard cups. Divide the filling among the cups, placing it in the
filo dough, and then twisting the tops into a bundle over the
filling. Brush the top lightly with butter. Bake the bundles in a
350'F oven until nicely browned and the inside is hot, about 20
minutes.

Combine 4 oz. chevre with 1 cup cream over moderate heat. Stir
vigorously to make the mixture smooth and reduce until the sauce
coats a spoon.

To serve, divide the sauce among eight salad-sized plates. Tilt
the plates to make the sauce evenly coat the inner area of the
plate. Ease the filo bundles out of the custard cups by loosening
the edges with a knife and then lifting it out with a spoon. Place
a filo bundle in the center of each plate.

Printable version: chevre-filo-bundles.txt.