Friday, 28 November 2025
đź”´ Truffle, mozzarella and fig filo parcel & Wine Pairing
Chef Angela has a recipe for Truffle, mozzarella and fig filo parcel and Wine expert Nigel has paired it with a Prosecco. Here’s the details:
🍷 Here's the wine pairing 🍷
An Italian sparkler - Yellow Tail’s Prosecco. A wonderful pear and citrussy aroma….in the mouth the pear and citrus aroma is joined by crisp apple in the mouth…….a simply stunning match to Angela’s filo parcel with truffle mozzarella & fig.
So that’s Yellow Tail Prosecco widely available for around £10 or less with the various supermarket loyalty cards
❗️ Here's the recipe ❗️
Filo cups filled with mozzarella truffle Brie and fig jam.
1 packet of filo pastry
1 buffalo mozzarella
1 pkt Truffle Brie
Jar of fig jam or jelly
75g butter
1 tbs olive oil
Salt & course ground black pepper
Heat your oven to 190 fan.
Cut your packet of filo in half length wise keep me half for another day. Cut the remains filo into 12 cm squares.
Melt the butter till clarified then add in the oil. Lay a square of filo on a board and with a pastry brush, then brush over with the butter then lay another square of filo on top diagonally and butter that repeat with 4 squares altogether then continue the process for all of the filo. Bunch the squares into a muffin tin cut the mozzarella into squares and place a piece in the middle of each parcel then the fig jam then the truffle Brie & top with jam. Twist the tops of the filo and brush with remaining butter then sprinkle with a pinch of salt and black pepper. Place in the hot oven for 20-25 minutes till the filo is golden brown.
Lift onto absorbent pater to cool
Delicious!