• 1 250 gr package (3 cups) Cultures de chez nous sliced leeks
  • 60 ml (1/4 cup) butter
  • 15 ml (1 tbsp) dried cranberries
  • 2.5 (1/2 tsp.) 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 to taste
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  • Preheat oven to 400F (200C).
  • Brown the leeks in oil until the moisture evaporates. Add garlic, curry and cranberries and continue to cook for one minute. Season and set aside. Cut the cheese into chunks and add to the mixture of Cultures de chez nous sliced leeks.
  • Melt the butter. Take 2 sheets of phyllo dough, daub each with butter and place one on top of the other. Cut into 4 rectangles.
  • 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 treat. Cover lightly with butter to ensure that everything stays closed. Repeat with remaining 4 sheets of dough to obtain a total of 12 pieces.
  • 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.
  • Serve hot.

Chef's notes