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Judith Dunbar-Hines' finished  display Fillo Quills (right) Roses Snow (lower left) . Al Podgorski~Chicago Sun-Times

Judith Dunbar-Hines' finished display of Fillo Quills (on right) and Roses in the Snow (lower left) . Al Podgorski~Chicago Sun-Times

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Updated: January 6, 2013 9:35AM


8 ounces softened cream cheese

¼ cup finely grated
Parmesan cheese

¼ cup prepared pesto, well-drained

1 egg

1 pound fillo dough, defrosted

½ cup melted butter

½ cup fine bread crumbs

Combine cream cheese, Parmesan cheese, pesto and egg to make a smooth mixture. Place in a pastry bag with a large plain tip (or into a zip-top plastic bag with 1/2 inch of the corner snipped off).

Prepare a large bake sheet, lined with parchment or foil. Brush lightly with melted butter.

Open package of fillo. Remove one sheet, keeping the rest covered with plastic wrap. Brush lightly with butter and sprinkle lightly with bread crumbs. Pipe a line of filling 2 inches above long edge, starting and stopping a ½ inch before the ends.

Tightly roll dough. Lay on baking sheet and continue to roll and fill remaining dough, placing rolls next to each other on the bake sheet. Brush top well with remaining butter.

To make ahead: Cover entire pan very tightly with several layers of plastic wrap and freeze. Do not thaw before baking.

Bake at 375º for 12 minutes if baking immediately, 15 minutes if frozen. They should be lightly golden and crisp.

Judith Dunbar Hines

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