Lemony fennel, slowly braised in olive oil with chilli sitting on a creamy cushion of Dolcelatte cheese all wrapped up in crisp filo pastry – yes, I am a genius. Especially if you like fennel. If you don’t, just move on – have a look at these Enchiladas or this Pasta Puttanesca instead!
I love fennel raw in salads and roasted in the oven but I think I love it most braised slowly in a heavy pan where it browns and softens slowly absorbing the flavours of herbs and spices – just look at it, it’s gorgeous!
Braised Fennel and Dolcelatte Filo Parcels
Lemony fennel, slowly braised in olive oil with chilli sitting on a creamy cushion of Dolcelatte cheese all wrapped in a crisp filo parcel!
Print Pin RateServings: 4
Calories: 960kcal
Ingredients
For the Fennel
- 1 large fennel bulb trimmed and cut lengthwise into eighths
- Juice of half a lemon
- 1/2 tsp fennel seeds
- 1/4 tsp dried crushed chillies
- 1/2 tsp salt
- 2 tbsp olive oil
- 1 tbsp butter
For the Parcels
- 4 tbsp Dolcelatte cheese
- 30 g butter
- 4 sheets filo pastry
Instructions
- To prepare the fennel
- Melt the butter and oil together in a heavy bottomed pan
- Add the fennel and fry gently until just beginning to brown
- Add the fennel seeds and chillies and fry for a further minute
- Add the lemon juice, cover and cook over a low heat for 15 minutes or until the fennel is fork tender
- To prepare the parcels
- Preheat your oven to 180C/350F
- Melt the butter in a small pan
- Cut a sheet of filo into quarters
- Brush one-quarter with a little butter, place a second quarter at an angle on top, repeat with the remaining quarters until you have something resembling a filo star
- Place a spoonful of Dolcelatte in the middle of your star
- Stand two pieces of fennel in the cheese and draw the pastry up around them, squeeze at the top
- Brush the outside of the parcel with a little more butter
- Repeat 3 times with the remaining pastry sheets, filo and cheese
- Bake in the preheated oven for 10 - 15 minutes until the pastry is golden and crisp
Notes
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
Nutrition
Calories: 960kcal | Carbohydrates: 154g | Protein: 23g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 6mg | Sodium: 1798mg | Potassium: 480mg | Fiber: 7g | Sugar: 1g | Vitamin A: 213IU | Vitamin C: 7mg | Calcium: 113mg | Iron: 10mg
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I really want to cook with fennel more often, but I never know what to do with it. This looks like a great place to start.
I love it sliced really thinly in a couscous salad with almonds too – delicious.
I always thought that I didn’t like Fennel but I really need to revisit it. I’ve used it in a couple of Jason Vale juice recipes and really enjoyed it, same with infusing it in boiling water to make a tea. Your recipe just might be my next step on the journey to fennel enlightenment!!!
Fennel is a funny one – one of mine can never decide if he likes it or not – but I think this recipe shows it in all its glory! Do let me know if you have a go at it Claire 🙂
This looks absolutely stunning. My OH is vegetarian and I just know he will go crazy for this. My mouth is watering just thinking about the aromas and those delicious juices. WOW!
Thanks Emma, I hope he likes it – it is packed with flavour, proper veggie food 🙂
When I saw the photo, I thought it was something you took a photo of from a restaurant! How fancy! It sounds absolutely gorgeous. I don’t use filo pastry enough 🙂
It does look a bit fancy – I quite like the odd bit of fancy in my kitchen! I always forget about filo for ages and then go mad with it for a few weeks, it’s so good!
I’ve never cooked with fennel – I’m not a fan of aniseed, so I’ve always avoided it. But this looks so damn good that I might just be tempted to give it a try.
Braising seems to concentrate the flavour so it’s just as tasty but not overpoweringly aniseedy I think Becca, definitely a good way into fennel love!
What a beautiful and fancy dish!
Fancy looking but simple to put together Rebecca – always a hit with me!
You really are a genius 😀 this looks delicious! Love the way you’ve arranged it on the plate 🙂
Thank you Nadia – it arranged itself really!