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Chestnut filo parcels

During the winter festivities I always have filo & puff pastry in my fridge or freezer and vacuum-packed chestnuts in the pantry. It’s so easy to create some quick and easy seasonal treats, party nibbles and meals with them! I make these chestnut filo parcels for New Years Eve and Valentines’ Day almost every year - they are soooo yummy and so easy! For a vegan version use plant-based  soft “cheese”.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g ricotta
  • 100 chopped roasted chestnuts can be vacuumed packed
  • 3 Tbsp honey
  • 50 ml of melted butter
  • 4 Filo pastry sheets approx.
  • To garnish: cocoa

Method
 

  1. Set the oven on to 200°C. Line a baking tray with parchment paper.
  2. Blend the honey, chestnuts and ricotta in a small food processor and whiz until you get a textured paste. Set aside.
  3. Using a pair of scissors, cut the filo into 12 cm wide squares. Wrap them in tea towel.
  4. Brush one square with the melted butter, then put another one on top and brush with butter again. Add 1 heaped teaspoon of the chestnut mixture, then grab the four edges with your fingers, pull them towards each other, then twist to make a little bag. Put it on the baking tray.
  5. Repeat the above step with the remaining filo pastry and chestnut filling.
  6. Bake for 5-10 minutes until golden brown.
  7. Serve warm or at room temperature, dusted with cinnamon or icing sugar.