Preheat your oven to 200°C
Cut the Chavroux Log in thin strips
Lay out one sheet of filo pastry on a clean surface and brush lightly with melted butter. Place one strip on the goat’s cheese on it
Top with a teaspoon on cranberry jam and roasted almonds
Roll the pastry around the filling and twist the ends to seal
Brush with a layer of melted butter
Bake for 15-20 mins till the pastry is golden brown
Top with rosemary and allow for them to cool slightly to serve warm!
1 Chavroux goat’s cheese Log (150g)
8 sheets of filo pastry
1/4 cup melted butter
1/2 cup cranberry jam
1/4 cup roasted almonds, chopped
Fresh rosemary sprigs, for garnish (optional)
View Method
Preheat your oven to 200°C
Cut the Chavroux Log in thin strips
Lay out one sheet of filo pastry on a clean surface and brush lightly with melted butter. Place one strip on the goat’s cheese on it
Top with a teaspoon on cranberry jam and roasted almonds
Roll the pastry around the filling and twist the ends to seal
Brush with a layer of melted butter
Bake for 15-20 mins till the pastry is golden brown
Top with rosemary and allow for them to cool slightly to serve warm!
