Ingredients
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200
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80
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6
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2
-
-
-
-
-
-
-
-
-
-
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Directions
Savoury Filo Fingers, This was made by Naomi Crisante on James Reeson’s Alive and Cooking I did a savoury version using a herb and garlic cream cheese It was also suggested you could do a sweet version using fruit filled cheeses These creams cheeses come in 200 gram round packs in Australia and for this recipe a South Cape brand of Savoury Cream Cheese was used Suggested you serve with a tomato salsa , Pat, these are simple, and relatively easy to make I made mine ‘sweet’, as opposed to ‘savory’, by using a strawberry cream cheese I shaped into logs and froze for a bit, to harden the ‘logs’ up some I did reduce the recipe, by half, and sprinkled with powdered sugar before serving They were lovely as a dessert; I could even see them on a pastry tray for breakfast! I will try them with an herb and garlic cream cheese soon! Thanks so much for sharing, Pat!
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Steps
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1
Done
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Preheat Oven to 220c. |
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2
Done
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Cut Savoury Cream Cheese Into 12 Wedges and Then Roll Each Into a Log Shape. |
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3
Done
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Working With One Piece of Filo at a Time (keep Rest Covered to Prevent Drying Out) Brush With Butter and Then Place a Cheese Log on the Short Side and Foll Up Into a Cigar Shape, Folding in the Edges to Enclose the Cheese. |
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4
Done
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Brush With Butter and Place on a Baking Tray, Proceed and Make the Other 11. |
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5
Done
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Sprinkle With Seeds of Choice and Bake at 220c to 8 to 10 Minutes or Until Golden. |
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6
Done
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Serve With a Tomato Salsa. |
