Roasted Capsicum & Philly Filos – a delicious recipe with red, olive oil, pastry, Cream Cheese, pancetta slices, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Lightly brush capsicum halves with oil.
2
Place onto an oven tray and bake at 220C fan-forced for 10-15 minutes until skin is blackened and blistered.
3
Remove from oven and place into a plastic bag.
4
When cooled remove skin from capsicum and slice flesh.
5
Lay a sheet of filo onto benchtop, brush with oil and top with another sheet of filo.
6
Repeat with remaining sheets.
7
Cut into 6 even squares.
8
Press each square into a lightly oiled 1/2 cup capacity muffin tin.
9
Divide Philly* cubes, capsicum, pancetta, and pepper between pastry cases.
10
Bake at 200C fan-forced for 10-12 minutes until pastry is golden, and pancetta is crispy.
11
Drizzle lightly with balsamic and serve immediately.
108
kcal
Calories
11
g
Fat
1
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 red capsicum, halved lengthways, olive oil, 4 sheets filo pastry, 125g block PHILADELPHIA Cream Cheese, cut into small cubes, and more.
Yes, Roasted Capsicum & Philly Filos falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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