This is an amazing antipasto.
It is unusual, not something that you expect from the classic "Italian antipasto" and it also quite easy to prepare. You will definitely receive a lot of compliments like a real chef!
You have to be patient, because the pastry is very thin and easy to break, and trust me, you don't want to do that, especially when you almost finished.
Pasta Fillo - Filo Pastry
As I mentioned before, we are not using the normal puff pastry this time.
Filo or Fillo Pastry is really thin and it will allow you to create several layers.
You have to pay attention from the beginning, when you open the box as you will find it rolled up.
Preparation: 20 minutes
Serves: 4 people
- Filo pastry (one box is more that enough)
- Pears: 200gr
- Brie: 200gr
- Butter: 30gr (room temperature)
- Cinnamon: 1 teaspoon
- Acacia Honey: 2 teaspoons
Cominciamo! (lest's start)
- Cut the pears in small cubes and put them in a bowl with cold water to keep their white colour
- In a small bowl, mix the honey with the cinnamon
- Melt the butter and let it cool
- Turn on the oven to 180 degrees
- On a large surface, put together three layers of filo pastry and cut them with scissors in square (more or less 7cm). You will obtain 32 square
- Cover the baking sheet with the baking paper and then put the square on it
- Brush the squares with the melted butter
- Put the baking sheet into the oven for 5 minutes
- Cut the brie in thin slices
- After the 5 minutes, take the baking sheet out of the oven (don't turn it off) and put a couple of slices of brie and few pear cubes on each square
- Now the difficult part :) Put the cubes on top of each others to create 4 layers (filo pastry, brie and pears, filo pastry, brie and pears, filo pastry, brie and pears, filo pastry, brie and pears). You will obtain 4 millefoglie with brie and pears on the top. The trick here is to position pear pieces on the corners of each square, they will give stability and structure to the layers as you pile them up.
- Increase the oven to 220 degrees and put the millefoglie inside for 3 or 4 minutes (until the brie is melted - trust your eyes and not the timer on this one as, if the brie melts too much, the layers will likely fall)
- When the millefoglie is ready, cover the top of it with a spoon of honey and cinnamon and serve warm
This antipasto is amazing with Lugana Pratto Ca' dei Frati