6 sheets filo pastry
½ cup melted butter
2 tablespoons thyme leaves
6 tablespoons grated Parmesan
250 grams soft goat’s cheese or feta cheese
100 grams quince paste or other fruit paste
extra thyme for garnish
Preheat the oven to 180°C fan bake.
Place one sheet of pastry on the bench and brush with butter (keep the remaining sheets covered with a tea towel to prevent them drying out). Sprinkle with a third of the thyme, 2 tablespoons of the Parmesan and a grind of pepper. Lay a second sheet over the top.
Cut in half lengthways then cut each half into 3 pieces to make 6 squares. Brush each piece with butter.
With a point facing you, crumble 1 tablespoon of feta from corner to corner and top with a slice of quince paste. Roll up into a cigar, leaving the ends open. Place on a lined baking tray. Repeat with the remaining pastry and fillings.
Brush all the pastries with butter then bake for 15 minutes until golden and the pastry is well cooked and crisp. Turn the tray for even browning if necessary.
To serve: Cool for a few minutes until warm then arrange on a serving platter and drizzle with a little honey and scatter over a few thyme leaves. Makes 18.