Together with a tangy cranberry sauce they can be served as a light snack or as an unusual finish to a dinner party. The uncooked filo flowers can be frozen for future use. You will need 12 round patty-pan moulds for this recipe, which should be about 2 in (50 mm) across. Serve the filo flowers directly from the oven onto warm plates with the hot sauce. You might like to serve them with some green salad if you are having them as a snack.
Light filo pastry decoratively encases melted cheese.
Preparation time : 30 minutes,
Cooking time : 5 minutes,
Oven : Preheat to 200°C (400°F, gas mark 6),
Calories per serving: 285
3 - 4 sheets filo pastry 13 x 11 in (330 x 280 mm)
8 oz (225 g) ripe Camembert
1 oz (25 g) butter
3 tablespoons cranberry sauce
2 tablespoons orange juice
1. The Camembert should be at room temperature. Grease the tin moulds with half the butter. Using sharp scissors, cut the sheets of pastry into 36 pieces, about 3 1/2 in (90 mm) square. Cover them with a damp tea cloth to prevent drying out and set aside.
2. Discarding the rind, mould the Camembert into 10 balls the size of large walnuts. Press 2 squares of the pastry into each mould so that the 8 corners of the pastry are evenly spaced to form the shape of a flower.
3. Wrap the remaining pieces of pastry around each ball of Camembert and seal the edges at the base. Gently press each ball into the centre of a flower. Brush the pastry with a little melted butter and bake in the oven for 5 minutes.
4. Gently heat the cranberry sauce and orange juice in a pan, pour it around the filo flowers and serve.
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