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Cheesy filo fingers

Name: Cheesy filo fingers
Yield: Makes about 35
Cuisine: British recipes
Ingredients: 500g parsnips, peeled and cut into eighths lengthways; 2 tbsp Dijon mustard; 2 tbsp runny honey; 1 tbsp olive oil; 4 tbsp finely grated Parmesan; 200g filo pastry; 40g butter, melted

Published: 30 Nov 10
Updated: 18 Mar 24

These crunchy, cheesy sticks are the perfect finger food recipe for parties and celebrations.

Easy
December 2010

Test kitchen approved

Makes about 35
Takes 20 minutes to make, 35 minutes to cook

These crunchy, cheesy sticks are the perfect finger food recipe for parties and celebrations.

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Ingredients

500g parsnips, peeled and cut into eighths lengthways
2 tbsp Dijon mustard
2 tbsp runny honey
1 tbsp olive oil
4 tbsp finely grated Parmesan
200g filo pastry
40g butter, melted

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Method

Preheat the oven to 200°C/fan180°C/gas 6. Put the parsnips in a pan of salted water, bring to the boil and cook for 3 minutes. Drain well, then put in a shallow roasting tin. Toss the parsnips with the mustard, honey and a pinch of salt and ground black pepper. Drizzle with the oil, then roast for 20 minutes, turning halfway, until golden and sticky. Remove and set aside to cool.
When nearly cool, toss with the grated cheese. Unroll the sheets of filo pastry and lay out in a stack. Cut to make squares measuring 10cm. Brush one square with melted butter. Lay a sticky parsnip baton at one end and roll up to make a tight filo roll, leaving the thin end of the parsnip a little exposed. Repeat with the rest of the parsnips and filo. Brush the outsides with a little more butter and lay on a baking sheet lined with baking paper. Bake in the oven for 10 minutes until the pastry is golden and crisp, then serve.