Appenzell Cheese in Filo Pastry

Appenzell Cheese In Filo Pastry


1 tsp butter
100g leek, finely cut
1 shallot, finely chopped
black pepper
1 tbsp chopped marjoram
80g grated FROMART Appenzell cheese extra
40g FROMART Appenzell cheese, in small cubes
1 free-range egg yolk
1 tbsp coarse-seeded mustard
1 packet of filo pastry (9 sheets)
60g melted butter


  1. Steam leek and shallot in butter, season with pepper and marjoram. Cover and cool.
  2. Mix leek mixture with grated and cubed Appenzell, egg yolk and mustard.
  3. Place Filo pastry sheet on the working surface, halve width wise, paint both halves using a pastry brush with melted butter, fold twice.
  4. Heap one spoonful of filling (about 20g) in one corner at the end of the strip, so that the right corner can be laid across.
  5. Fold the whole strip into a triangle. Again brush with butter.
  6. Bake filled triangles in preheated oven at 180 for 15 minutes until golden brown.

Mix 1 pot (180g) of sheep milk yoghurt, 1/2 seeded finely chopped red chilli and 1 bunch of finely chopped parsley,
season with herbal salt.

Filo Pastry is similar to strudel dough and is manly used in Turkish and Greek cooking.