The crisp texture of the filo pastry as it crunches against the soft cheese filling is a winner in my books. No need to season this much as the salty ham, rich pesto and creamy cheese balances this out well.
- 230G Filo Pastry
- Green Pesto
- 130G Camembert
- 4 – 5 Slices of Serrano Ham
Lay your puff pastry flat on your counter or board and cover with a layer of pesto.
Place the serrano ham over the sauce and disperse the spinach and chopped up camembert evenly on top.
When you finish, season with salt and pepper and roll lengthwise. Transfer this onto grease proof paper on a baking tray and place this in the oven. I didn’t have a fan oven at the time so I placed this at 200C for about 50 minutes, until golden. If you have a fan oven lower the heat slightly, this will bake faster.