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Leeks and cheese treats

Author: Les Cultures de chez nous
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Bonbons aux poireaux et fromage
Preparation 20
Baking 20
Portions 12
Freezing No
Ingredients
Preparation

Ingredients

  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 60 ml (1/4 cup) of butter
  • 15 ml (1 tablespoon) of dried cranberries
  • 2,5 ml (1/2 teaspoon) of curry powder up to taste
  • 1 chopped garlic clove
  • 150 gr (5 oz) of Sir Laurier d'Arthabaska or Saint-Paulin cheese
  • 6 phyllo pastry sheets
  • Salt and pepper to taste
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Preparation

  • Preheat oven at 400 °F (200 °C).
  • Fry leeks into oil until humidity evaporates. Add garlic, curry, cranberries and continue cooking 1 minute. Season and set aside. Roughly crumble cheese and add to the mixture of sliced leeks.
  • Melt butter. Grab 2 phyllo sheets and brush each one with butter. Slice into 4.
  • At the edge of the phyllo rectangle, set about a spoon of the leeks mixture.
  • Roll the phyllo pastry to form a firm roll. Pinch and twist edges to form a papillote treats. Cover lightly with butter to be sure everything is sealed. Repeat with the 2 remaining phyllo pastries.
  • Set and turn over the plate to set down the sealed side under. Brush with butter. Oven bake for 12 to 15 minutes until phyllo pastry is lightly colored. Serve hot.

Chef's notes

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