Filo parcels of Reblochon de Savoie
For 4 people
Cooking time: 5 min
- 1 Reblochon de Savoie
- 5 tsp of crushed hazelnuts
- 1/2 Reinette de Savoie apple
- 5 sheets of filo pastry
- Salt, pepper
Remove the rind from the Reblochon and dice the cheese. Peel and dice the apple. Mix them together and season with salt and pepper. Lay out four sheets of filo pastry and double them in the middle using the fifth sheet cut into four to reinforce the bottoms. Place a teaspoonful of the nuts in the middle of each parcel and fill each one with the cheese mixture. Tie up the parcels with kitchen string to make parcels and place in an oven at 180 °C for about 5 min. Serve with a salad dressed with hazelnut or walnut oil, cider vinegar, salt pepper, parsley and chervil.
The subtle, nutty aroma of Reblochon de Savoie is set off to perfection by a Chignin-Bergeron, a white wine from Savoie.
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