I use Beenleigh Blue cheese, similar to Roquefort; for these filo triangles. They make delicious amuse-gueules with drinks, sweet and salty at the same time. Or you could make them larger – divide sheets of filo into four or even two strips instead of eight, and serve as a first course with a dressed tomato and cucumber salad.
Mix together the cheese and banana and season with pepper and a dash of lemon juice.
Brush two of the sheets of filo generously with butter, and lay one on top of the other. Keep the remaining filo covered with a sheet of greaseproof paper, and over that a clean damp tea towel, to prevent it drying out. Gut the double layer of buttered filo into eight strips. Put a teaspoon of the cheese and banana filling in the corner of one end of each strip. Fold into small triangular parcels as shown in the diagram for Scallops in Filo Pastry. Place on a buttered baking sheet. Repeat with the remaining filo and filling.
Brush the triangles with any remaining butter, and bake in a
© 1990 Joyce Molyneux. All rights reserved.