Serves

8

Ingredients

1 pack of filo pastry • 100g Frutogal almonds • 100g Frutogal walnuts • 100g Frutogal pine nuts • 150g natural ‘Chévre’ goat’s cheese • 3 tbsp honey • 100g low fat cheese • 1 tsp Margão Art spices (tomato, basil and apple) • 50g butter • 1 egg • 1 egg yolk

Method

Crush the nuts regularly, keeping a few for decoration and grate the Chévre cheese • Prepare the filo sheets opening the packet and separating them into groups of two, brushing between each pair with melted (not hot) butter • Then, with each pair of overlaid sheets spread out on a board, cut crossways to obtain 4 groups • Preheat the oven to 170ºC • Mix the nuts, the egg yolk, the chévre cheese, the low fat cheese, the spices and the honey in a bowl, stirring well • Place a little of the filling onto each sheet and roll, not tightly, after brushing the remainder of the sheet with butter on the inside • Brush the outside with beaten egg, place on a baking tray and bake in the oven for 6 to 8 minutes according to how coloured you want your pastries • If you want to use as a dessert add 50g sugar