55 minutes

00 Flour, 33 Oz
Water at room Temperature, 13 Oz
Extra virgin Olive oil, 4 Tablespoons
Filo Pastry, 2 Sheets
Brie, 4 Slices
Ripe Pear, 1/2
Extra virgin Olive oil, 1 Tablespoon
salad and rocket leaves to serve


Mix all the ingredients, except for cornstarch, in a bowl, then move the resulting dough on a working surface and knead it until it gets smooth and compact. Then divide it into small balls and cover them because they tend to dry out. Sprinkle the working surface with cornstarch and flatten the balls of dough. Stretch each ball of pastry into paper thin sheets, sprinkl them with cornstarch and stuck them one on top of the other, while covering them with a clean cloth. Folded the stack in 4, wrap it in parchment paper and then seal it with cling film so that no air that will make them dry and break. Fillo pastry can be stored in the refrigerator, up to 4 weeks. It’s better to use them as soon as they are made, or store them in the freezer.
Peel the pear and cut it into thin slices, then cut the cheese slices in two lengthwise.
Heat a non-stick frying pan.
Fold the first sheet of fillo pastry nd put half of the cheese along the base of the dough, add a quarter of pear, roll up the sheet of fillo bending the side flaps inward, to form a long and narrow wrap. Do the same with the rest of the ingredients.
Pour some oil into the pan and add your wraps, let them brown for 3-5 minutes on medium heat on one side, then turn each one gently, using a spatula.
When wraps are golden brown on both sides, serve them with a light salad. Be careful: the melted cheese inside is very hot!

Thanks to: IL Deborino