I love all things pastry, my body was built by pastry in fact. Cheese is life. So put the two together and you really have me ready to go. These little snacky triangles were inspired by a pastry at the South Melbourne markets years ago. If not truly authentic…truly delish! You could make your own filo for that extra impressive touch, and really, the taste will be even better. These are great served with drinkies, or a big green salad for a light lunch!
Here are a few more recipes using our Filo Pastry:
Pistachio Snake Cake with Cardamom
Pecan, Walnut And Honey Snake Cake
Pear, Hazelnut and Maple Caramel Strudel
Chicken Silverbeet and Mushroom Pie
If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!
We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.
Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!
Need
- 1 Handful flat leaf parsley
- 180 Grams Swiss cheese, cubed
- 180 Grams feta cheese cubed
- 2 egg
- Freshly ground black pepper
- pink salt flakes to taste BUY
- 1 Batch Filo Pastry ready to go, or 9 sheets of commercial, thawed Recipe
- 250 Grams unsalted butter melted (for pastry) BUY
- 1-2 Tablespoons black and white sesame seeds (optional)
Do
- 1
Preheat oven to fan forced 180ºC. Line 2-3 baking trays with baking paper and set aside
- 2
Place parsley into Thermomix bowl and chop 5 sec/speed 6.
- 3
Add Swiss cheese and grate 5 sec/speed 6.
- 4
Add feta, eggs and seasoning. Gently blend 5-6 sec/Reverse/speed 3.
- 5
Prepare filo by laying on clean bench top; cover with dry tea towel and then wet tea towel to prevent pastry from drying.
- 6
Brush each sheet with melted butter, layer another sheet on top, repeat, and then cut each sheet into four lengthways, then turn cut sides to face you.
- 7
Dollop a little of the cheese mixture onto the corner of each strip, fold over and form a triangle. Brush with more butter and fold again. Repeat two more times. You will have a neat little triangle with no open edges. Cut and set onto lined baking tray. Repeat until all mixture is used. Brush each triangle again with any remaining butter. Sprinkle with a few seeds if using,
- 8
Bake for 10-15 minutes until golden and crispy.
- 9
Serve hot if possible, but they taste equally delicious cold.
