- 4 sheets of filo pastry
- 25 g butter
- 125 g CastelloÒ Cream Cheese with Pineapple
- 125 g crème fraiche (38%)
- 2 tsp. sugar
- 2 tbsp. almond flakes
- 2 tbsp. lemon curd
Melt the butter. Cut circles (12-15 cm in diameter) of the filo pastry. Brush the pastry with melted butter, fold the pastry circle in half and roll to shape into a cone. Place cones in a baking tray. Place a crumpled ball of parchment paper or tin foil in the cone to keep the shape while it is baking. Bake at 180°C for 8-10 minutes until the cones are golden. Let the cones cool.
In a bowl whisk CastelloÒ Cream Cheese with Pineapple with crème fraiche and sugar. Transfer the cream cheese mixture to an icing bag and fill the cones and carefully dip them in almond flakes. Make your own holder for the cones with a bowl filled with grains, salt or sugar. Place the cones and top with a bit of lemon curd.
We suggest that you pair this tapas dish with a dessert wine. Pineapple and cream cheese deserves a worthy pairing with equal sweetness and fat texture. A Sauterne or sweet dessert wine would fit perfectly with this tapas recipe.