(Light dish - Makes 12)
Ingredients
6 fresh dates (approx. 100 g / 4 oz)
1 tsp finely grated fresh ginger
100 g / 4 oz cream cheese, plain
9 sheets filo pastry (approx. 25 x 25 cm / 9 3/4 x 9 3/4"" each), defrosted
75 g / 3 oz LURPAK Slightly Salted Butter - melted
Accompaniment: 200 g / 7 oz mixed salad, e.g. iceberg, cucumber and celery.
Baking time: Approx. 9 min. at 225°C / 425°F / Gas Mark 7.
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Instructions
Halve the dates lengthways and remove the stones. Mix ginger and cream cheese in a bowl. Cover the filo pastry sheets with a damp cloth. Take one sheet of filo pastry and brush with butter. Place a new sheet on top and brush again with butter. Place another pastry sheet on top. Divide this "thick sheet" into 4 squares. Place 1 1/2 tsp of the cream cheese mixture and half a date on each square. Brush the edges with butter. Fold the 4 pastry corners up around the filling and press the pastry edges well. Place the small parcels on a baking tray with baking paper and brush them with butter. Repeat above procedure twice - 12 small parcels in all. Bake the parcels in the middle of the oven until they are golden brown.
Serving : Arrange the filo pastry parcels together with the accompaniment on separate plates. Serve the parcels freshly baked.
Tip: The filo pastry parcels can be prepared and placed in the refrigerator, covered and unbaked, on a baking tray with baking paper, for approx. 4 hours. Bake and serve as above.
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