You’ll Need
For the Roses
4 sheets filo pastry
8 slices Parma ham
1 ripe conference pear, thinly sliced
100g Gorgonzola, crumbled
40g butter, melted
1 tsp fresh thyme leaves
To Finish
30g walnuts, roughly chopped
1 tbsp hot honey
Balsamic glaze
Fresh thyme sprigs
Freshly cracked black pepper
To Serve
Rocket leaves
Lemon wedges
Optional but Dangerous
Black truffle shavings
Crushed pistachios
Fig preserve
Parmesan shavings
Method
Preheat your air fryer to 180°C.
Lightly toast the walnuts in the air fryer for 2 minutes, then set aside.
Lay one sheet of filo pastry onto a clean work surface and brush lightly with the melted butter.
Cut the sheet lengthways to create two long strips.
Lay a slice of Parma ham along the centre of each strip.
Arrange thin slices of pear slightly overlapping along the ham.
Scatter over a little crumbled Gorgonzola and a few fresh thyme leaves.
Carefully roll each strip into a tight spiral to create a rose shape.
Brush the outside lightly with more melted butter.
Repeat until you have 8 filo roses.
Arrange the roses in the air fryer basket with space between each one.
Air fry at 180°C for 8–10 minutes, until the filo is beautifully crisp, flaky and deep golden.
Warm the hot honey for a few seconds.
Arrange a bed of fresh rocket on each serving plate.
Place the hot filo roses on top.
Scatter over the toasted walnuts.
Finish with a generous drizzle of hot honey, a little balsamic glaze, fresh thyme and freshly cracked black pepper.
Serve immediately while the Gorgonzola is still soft and creamy inside.