Preparation: 30 minutes - Cooking time: 15min
1 Neufchâtel Cœur de Bray
6 sheets of phyllo dough
1 bunch of chives
60g Melted butter
Cut into small cubes the Neufchatel cheese, chop chives, cut dried tomatoes into small pieces. Mix the three preparations.
Take the phyllo dough sheets and brush each with melted butter.
Cut into 2 rectangles. Place about a tablespoon of tomato mixture, cheese, and chives on each rectangle, add pepper. Roll up with your fingertips to form a tight little roll. Pinch and crimp the edges to obtain a candy shape. Brush a little bit of butter to close the edges.
Place candies on a baking tray lined with baking paper, closed side on the bottom. Bake for 12 to 15 minutes, until lightly browned and crisp. Serve warm.
Tips and tricks: add Espelette pepper tip into farce to spice it up.