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Candies of filo pastry with gorgonzola and melon chutney

Desserts

DIFFICULTY

Candies of filo pastry with gorgonzola and melon chutney

Ingredients

For the candies:

  • 200 g Gorgonzola PDO (strong )
  • 6 sheets filo pastry
  • peanut oil (for frying)
  • 1 egg white

For the chutney:

  • 600 g Melon PGI
  • 1 chili (hot)
  • 1 apple
  • 1 onion (red)
  • 200 g raisins
  • 200 ml white vinegar
  • 3 cm ginger (fresco)
  • 150 g cane sugar
  • 20 g salt

Preparation

  1. Heat the sugar with vinegar and salt
  2. Peel and clean the fruit, dice it and add to the vinegar
  3. Peel, grind the ginger and add it to the mixture
  4. Cook it for two hours
  5. Mix it and put into jars
  6. Sterilize at 110 °C (220 °F) for the preservation
  7. Cut the Gorgonzola into 2×2 cm (4/5×4/5 inches) dices
  8. Cut in half the filo pastry sheets
  9. 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
  10. Heat 1 l (4 2/9 cups) of peanut oil to the temperature 180 °C (356 °F) and fry
  11. Serve with the chutney