Baked Asparagus and Goat's Cheese Cigars
Baked Asparagus and Goat's Cheese Cigars
A delicious pastry recipe by Justine Schofield from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Baking
  • Cooking Time 40 minutes
  • Yield 14 servings
  • 50 grams butter
  • 1 teaspoon olive oil
  • 300 grams goat’s cheese
  • 200 grams ricotta
  • 30 millilitres thickened cream
  • ½ tbs. finely chopped oregano
  • 14 asparagus spears, woody ends peeled and trimmed
  • 7 sheets filo pastry
  • Salt and pepper
  • Juice of ½ a lemon
  1. Preheat your oven to 180°C and line a baking tray with baking paper.
  2. In a food processor, whip the goat’s cheese, ricotta and cream. Add your lemon juice plus a splash of olive oil and add the oregano.
  3. Lay a filo sheet on a clean bench with the shorter edge facing you. Brush with melted butter and cut it in half lengthwise. Spread ½ a tablespoon of the cheese mixture along the shorter end, leaving a 2cm border. Nestle the asparagus onto the cheese. Fold the pastry over from the sides and roll up into a tube shape to enclose.
  4. Repeat for the remaining cigars and place them on a baking tray and brush with extra butter. Bake for 15-20 minutes until golden brown.

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