Spring rolls with the aperitif? Yes! These spring rolls with a goat cheese mousse and a cranberry chilli sauce are so festive that you can easily serve them for Christmas.
Christmas spring rolls with Bettine goat cheese and filo pastry
number of people
4 personspreparation time
25 minuteningredients
- 1 small onion (or shallot)
- 50 g hazelnuts
- 200 g Bettine goat's cheese honey slices
- 2 tsp Ras el Hanout
- 12 sheets of filo pastry
- 50 g fresh cranberries
- 100 ml chilli sauce
- 10 g fresh mint
- Extra requirements: deep fryer or pan with a good layer of oil
1 small onion (or shallot)
50 g hazelnuts
200 g Bettine goat's cheese honey slices
2 tsp Ras el Hanout
12 sheets of filo pastry
50 g fresh cranberries
100 ml chilli sauce
10 g fresh mint
kitchen equipment
- deep fryer or pan with a good layer of oil
Rated 4.5/5
based on 10 customer reviews
preparation
Chop the onion and finely chop the hazelnuts. Mix with the goat cheese slices and Ras el Hanout to a paste. Season with salt and pepper.
Divide the goat cheese mixture into 12 portions. With wet hands, form each portion into a roll 10 cm long.
Place a roll on a sheet of filo pastry and roll up like a spring roll. Secure the end with a little oil.
Heat the fryer or pan with oil to 180 degrees. Deep-fry the filo pastry rolls for 3-4 minutes until golden brown and cooked. If the dough loosens up a little, that’s fine, they can be delicious and wild.
Meanwhile, in another pan, heat the cranberries with a splash of water. Boil them until they crack and add the chilli sauce. Cook the cranberries with the chilli sauce over low heat. Spoon into a bowl.
Finely chop the mint. Serve the spring rolls sprinkled with mint and with the cranberry-chilli sauce.
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