Stilton and mascarpone filo rolls with lemon curd and roasted grapes
Shivani says: “Small bursts of 1912 Artisan Stilton add character to the filling for this canapé. The blue cheese should provide a gentle savoury tang without overpowering the creamy mascarpone.”
Note: sheets of filo vary in size and thickness, so increase to 3 sheets if needed to create a sturdy base.
Ingredients
Metric
Imperial
- 2 filo pastry sheets, approximately 20cm wide, plus extra if needed (see note)
- 30g of unsalted butter, melted
- 4 tsp lemon curd
STILTON CREAM
- 60g of mascarpone
- 30g of 1912 Artisan Stilton, crumbled
- 5ml of lemon juice
- 1 1/2 tbsp of double cream, plus extra if needed
ROASTED GRAPES
- 8 red grapes, halved
- 3/4 tbsp of honey, plus extra for drizzling
- 6 sprigs of thyme
Equipment
- Mini muffin baking sheet
- Piping bags
Method
For the filo rolls for the base of the canapés, preheat the oven to 200°C. Brush the filo lightly with most of the melted butter, then roll it up along the shorter edge, creating a long, tight log. Cut the log into approximately 2.5cm pieces, aiming for 13-16 pieces
- 2 filo pastry sheets, approximately 20cm wide, plus extra if needed (see note)
- 20g of unsalted butter, melted
Arrange the pieces in a cupcake tray leaving 1cm of space around the edge. Brush the exposed pastry generously with the remaining melted butter and bake for 15-20 minutes, or until crisp and golden. Remove and allow to cool completely and reduce the oven temperature to 180°C
- 10g of unsalted butter, melted
Toss the grapes with the honey, a few sprigs of thyme and a pinch of flaky sea salt. Roast for 10-15 minutes, until glossy and just softened. Set aside to cool slightly, reserving the thyme for garnishing
- 8 red grapes, halved
- 1/2 tbsp of honey
- 4 sprigs of thyme
For the Stilton cream, place 20g of the Stilton in a bowl with the mascarpone, lemon juice and a pinch of salt. Whisk until combined then gradually add the double cream, whisking constantly, until light and pipeable (you might need to add a little more cream). Taste and adjust the seasoning
- 20g of 1912 Artisan Stilton, crumbled
- 60g of mascarpone
- 5ml of lemon juice
- 1 1/2 tbsp of double cream, plus extra if needed
To assemble, spoon or pipe the mascarpone and blue cheese mixture onto each cooled filo base. Add approximately ¼ of a teaspoon lemon curd on top of each canapé (you can pipe this if you like) and top with ½ a roasted grape. Sprinkle with the remaining blue cheese, drizzle lightly with honey and finish with a little flaky sea salt and the thyme leaves
- 4 tsp lemon curd
- 10g of 1912 Artisan Stilton, crumbled
- honey, extra for drizzling
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