Apricot and Almond Bon Bons

Apricot and Almond Cream Cheese
  • Cooking Time


  • Serves



  • 8 sheets filo pastry
  • 75g unsalted butter, melted
  • 200g South Cape Apricot and Almond Cream Cheese, cut into 16 pieces
  • Icing sugar, for dusting


These sweet little turnovers are crispy on the outside, soft and creamy on the inside. A real treat served warm with a freshly brewed pot of hot coffee and good friends.

1. Brush each sheet of filo pastry with butter and fold in half across the width of the pastry to make a smaller rectangle.

2. Brush with butter and cut in half across the width.

3. Roll a piece of South Cape Apricot and Ginger Cream Cheese into a log, place along the shorter end and roll up to enclose.

4. Pinch and twist ends together to form a bon bon shape.

5. Repeat with remaining filo and cream cheese to make 16 bon bons.

6. Place on an oven tray, brush with butter and bake at 200°C for 10 minutes until crisp and golden.

7. Dust with icing sugar and serve warm.