Candies of filo pastry with gorgonzola and melon chutney

caramelle

Ingredients for 4 persons

For the candies:
200 g (7 oz) of strong gorgonzola PDO, 6 sheets of filo pastry, peanut oil for frying, 1 egg white

For the chutney:
600 g (1 ½ lbm) of Melon PGI, 1 hot chili, 1 apple, 1 red onion, 200 g (7 oz) of raisins, 200 ml (5/6 cup) of white vinegar, 3 cm (1 1/6 inches) of ginger, 150 g (5 2/7 oz) of cane sugar, 20 g (5/6 oz) of salt

Preparation

Heat the sugar with vinegar and salt
Peel and clean the fruit, dice it and add to the vinegar
Peel, grind the ginger and add it to the mixture
Cook it for two hours
Mix it and put into jars
Sterilize at 110 °C (220 °F) for the preservation
Cut the Gorgonzola into 2×2 cm (4/5×4/5 inches) dices
Cut in half the filo pastry sheets
Put on them the Gorgonzola dices, lightly brush the edges with the egg white beaten with 2 tablespoons of water and then fold in shape of a candy
Heat 1 l (4 2/9 cups) of peanut oil to the temperature 180 °C (356 °F) and fry
Serve with the chutney

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Candies of filo pastry with gorgonzola and melon chutney
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