• 1 250 gr package (3 cups) of Cultures de chez nous sliced leeks
  • 60 ml (1/4 cup) of butter
  • 15 ml (1 tbsp) of dried cranberries
  • 2.5 (1/2 tsp.) of curry powder, to taste
  • 1 clove garlic, minced
  • 150 gr (5 oz) Sir Laurier d'Arthabaska or St-Paulin cheese
  • 6 sheets or phyllo dough
  • Salt and pepper up to taste
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  • Preheat oven to 400 °F (200 °C).
  • Brown leeks in oil until the moisture evaporates. Add garlic, curry, cranberries, and continue to cook for one minute. Seasons and set aside. Cut cheese into chunks and add to the mixture of Les Cultures de chez nous sliced leeks.
  • Melt the butter. Take 2 sheets of phyllo dough, daub each with butter. Cut in 4.
  • Place about a tablespoon of leek mixture at the edge of each phyllo rectangle.
  • Roll the phyllo dough into a tight little roll. Pinch and twist the edges to seal each treats. Cover lightly with butter to ensure that everything stays closed. Repeat with 2 remaining sheets of dough.
  • Place on a cookie sheet, with the closing joint facing down. Brush with butter. Bake 12 to 15 minutes or until the phyllo dough is lightly browned. Serves hot.

Chef's notes