serves
4
prep
20 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 60 g (¼ cup) cream cheese, at room temperature
- 60 g firm ricotta, drained
- 2 tbsp hulled tahini
- 30 g (¼ cup) icing sugar
- ½ tsp vanilla extract
- 2 tbsp finely chopped dark chocolate
- 50 g candied orange, coarsely chopped
- 3 sheets filo pastry
- 40 g unsalted butter, melted
- icing sugar, to dust
- thick cream or vanilla bean ice-cream, to serve
Instructions
Preheat the oven to 190°C.
Place the cream cheese, ricotta, tahini, icing sugar and vanilla in a food processor and blend until smooth. Transfer to a bowl and stir in the chopped chocolate and orange.
Brush 1 sheet of filo pastry with a little melted butter and place another sheet on top. Brush with butter, place remaining sheet on top, and brush with more butter. Cut the filo stack into 4 rectangles. With one long side facing you, spread one-quarter of the filling along the bottom edge of one of the rectangles, leaving a 1 cm border. Fold in the edges, then roll up and place, seam-side down, on an oven tray lined with baking paper and brush with melted butter. Repeat with the remaining filo squares, filling and butter.
Bake for 12 minutes or until golden and crisp. Dust with icing sugar and then cut each roll in half on the diagonal. Serve warm with thick cream or ice-cream.
Photography by Benito Martin
Styling by Jerrie-Joy Redman-Lloyd
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
