4 people – total time: 5 minutes

1 Savoie Roblochon, 5 teaspoonfuls of crushed hazel-nuts, ½ an apple, 5 sheets of filo pastry, salt and pepper.

Cut the Roblochon cheese in to small pieces after having taken the crust off. Peel the apple and cut in to small cubes. Mix with the salt and pepper.

Spread out 4 filo pastry sheets and double them in the middle with the 5th sheet cut in to 4 pieces, so that it strengthens the base.

Put 1 teaspoonful of hazel nuts in the middle and some of the cheese mix.

Seal the pastries with some kitchen string giving them the shape of a purse and place them in an oven at 180°C for roughly 5 minutes.

Serve with a salad seasoned with hazel nut oil, cider vinegar , salt, pepper, parsley, and chervil.

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