Recipes

Ingredients 

• 120g Australian Gold Fruit Cheese (Apricot & Almond or Apricot & Coconut)
• 50g butter, melted
• 4 sheets filo pastry, cut in half lengthways
• cinnamon and icing sugar, for dusting
  

Method 

Cut fruit cheese into 8 slices, and roll each into a log shape. Brush each strip of filo pastry with butter, place a fruit cheese log on the short side and roll up into a cigar shape, folding in the edges to enclose the cheese. Brush with butter, place on a baking tray and bake at 220°C for 8-10 minutes or until golden. Serve warm dusted with cinnamon and icing sugar.