Filo parcel with pear and ginger tofu cream

Ingredients

For 1 serving

• Phyllo dough20 g
• Tofu100 g
• Soy yogurt40 g
• Pear80 g
• Ginger3 g
• Sunflower oil2 g
• Stevia3 g

Contains: gluten, soy,

In season: August – December

Method

1. Turn the oven on to 190 °C (conventional) and line a baking tray with baking paper.
2. Peel and grate the ginger. Drain the tofu and blend it with the soya yogurt, ginger and stevia to a thick cream.
3. Peel and core the pear and cut it into roughly 1 cm dice.
4. Brush the filo sheets with the oil and stack them; work quickly and keep the sheets you are not using under a damp tea towel, as they dry out and crack.
5. Spoon the cream and pear into the centre, gather the edges up and pinch them into a parcel. Bake for 15 minutes, until golden and crisp.
6. Let it cool for a few minutes before serving.