Updated: 21 June 2012 | Author: Bulla Dairy Foods

They're so good we named them twice

Method ( pre-heat oven 190c)

  1. Brush 1 sheet of filo with the melted butter and cover with another, brush with butter and top another sheet of filo. Cover and set aside repeat with remaining filo pastry.
  2. Cut each pastry sheet into 12 equal pieces cover with a damp cloth and set aside.
  3. Blend together the Bulla Cottage Cheese and sage.
  4. Place a piece of prosciutto onto each prepared piece of filo and top with a spoon of cottage cheese. Roll to enclose and twist ends to seal. Tie ends with chives and place on a baking tray. Repeat with remaining pastry, cottage cheese and prosciutto.
  5. Bake in the pre-heated oven 190c for 12 minutes until pale golden.
  6. Serve hot with sweet capsicum dipping sauce.

Capsicum Dipping Sauce

  1. Cut Capsicum into small pieces and place into a small saucepan with the sugar and balsamic vinegar and simmer over a low heat 10 minutes, allow to cool, then blend until smooth use as required.



Ingredients (makes 36)

  • 6 sheets filo pastry
  • 100g butter, melted
  • 1 x 350g Bulla Original Cottage Cheese
  • 6 fresh sage leaves, finely chopped
  • 12 slices prosciutto, halved
  • 1 bunch chives
  • 2 red capsicum, peeled & seeded
  • ½ cup castor sugar
  • ¼ cup balsamic vinegar


These tiny treats may be prepared ahead of time and frozen prior to cooking for up to 3 months.

Chunky Beef Hotpot

A perfect winter warmer

Prawn Risotto

Mediterranean delight

Sesame Crusted Lamb

Open sesame

Tempura Prawns with Wasabi Lime Crème

This one is for the grown ups