Gruyere and Pecan Pastry Parcels

Makes 36


  • 4             oz gruyere cheese, choppe
  • 3             oz ricotta cheese
  • 1             stick celery, finely chopped
  • 1/2         tsp, chopped fresh rosemary
  • 1             egg, lightly beaten,
  •                pinch cayenne pepper
  • 2             tbsp chopped pecans
  • 6             sheets fillo pastry
  • 2             oz butter
  1. Combine cheese, celery, rosemary, egg, pepper and nuts in bowl; mix well.
  2. Brush 3 sheets of pastry with some of the butter; layer together.
  3. Cut sheets into 2 inch squares.
  4. Top each square with a level tsp of cheese mixture.
  5. Bring corners together in the centre, press edges together firmly.
  6. Repeat with remaining pastry, butter and filling.
  7. Place parcels on lightly greased oven trays, brush lightly with butter, cover, refregerate 1 hour.
  8. Just before serving : bake in a preheated 350 degree oven for 15 min or until browned and crisp.
Parcels can be made a day ahead, cover and refregerate.
Uncooked parsels can be frozen.


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