Gjetost (golden goats cheese) - 1 piece
Filo pastry - 1 sheet
Clarified butter - as needed
Walnuts, crushed - 1/2 tsp.
Gala Apples, batonnet - 1 piece
Lay the filo pastry on a clean work surface. Paint ½ with clarified butter and sprinkle with a little crushed walnuts. Fold the unpainted side over the painted side. (As a rule, when working with filo pastry I always keep it covered or painted with butter or oil. The pastry dries out very quickly. After it has dried out you cannot use it.) Paint the pastry with butter again.
Cover the filo you are not using so it does not dry out. I usually cover it with the wax paper it comes with weighed down with a damp clean cloth.
At the end closest to you, place the goats cheese (5cm by 1cm piece) with the same amount of apple on top. Roll one turn. Paint unpainted filo with butter. Fold in the ends, paint with butter and roll. Paint the entire roll with butter. Reserve for service.
Cooking instructions: Bake the filo pastry seam side down for 10 – 12 minutes until golden brown. To slice, start with a serrated knife, then use your chef’s knife and make a clean cut.
Slice on angle.
