Recipe Crispy Filo Parcels with Summer Vegetables

To prepare this dish

Ingredient list

Crispy filo pastry

4 sheets filo pastry
100 g Elle & Vire gourmet butter 82% fat

Pesto Cream Cheese

200 g Original american cream cheese 34% fat
60 g olive oil
120 g Avantage cooking 15% fat
20 g grilled shallots
30 g pesto
salt
pepper

Summer vegetables

150 g peas
100 g Green beans
120 g shelled broad beans
12 cherry tomatoes
12 baby carrots
12 green asparagus tips
12 white asparagus tips
8 baby turnips
12 chopped black olives
2 little gem lettuce hearts
Pansy flowers
Tarragon leaves
basil leaves
chives

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Original american cream cheese 34% fat

Avantage cooking 15% fat

The recipe,
step by step

1. 1

   Crispy filo pastry

   Dampen the filo sheets with butter using a pastry. Ruffle them into an oval shape and place in a dish. Bake in a low oven (150-160°C / 302-320° F) until lightly browned.

2. 2

   Pesto Cream Cheese

   Soften the Cream Cheese to a creamy consistency, then add the Cream, then add the olive oil. Add the pesto and chopped shallots.

3. 3

   Summer vegetables

   Cook the green vegetables in salted water (green beans, petits pois, broad beans, green asparagus, white asparagus). Drain and refresh. Cook the turnips and carrots glaze-style. Heat the tomatoes.

4. 4

   Assembly

   Return the filo pastry to the oven briefly to warm. Then spread on the Cream Cheese pesto and scatter on the vegetables naturally without arrangement. Sprinkle on some pansy and nasturtium petals.

5. 5

   Finition

   Arrange a few tarragon and basil leaves, some sprigs of chive and a few broad beans and peas.

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