Vine Leaf parcels with soft cheese & almonds

This combination of cream cheese, chopped dates and ground almonds are encased in vine leaves, wrapped in foil and cooked over the barbecue.

Serves: 4


  • 300g cream cheese
  • 60g ground almonds
  • 30g dates or sultanas
  • 30g butter
  • 30g flaked almonds
  • 12-16 vine leaves


  1. Beat the cream cheese in a large bowl to soften it.
  2. Add the ground almonds and dried fruit and mix together. Season with salt and pepper.
  3. Toast the flaked almonds under the grill, set aside to cool for a few minutes
  4.  Mix the nuts with the cream cheese mixture
  5. Soak the vine leaves in water to remove some of the saltiness. If you are using fresh vine leaves then blanch in boiling water to soften them.
  6. Spoon an equal amount of cream cheese mixture on to each vine leaf. Fold over the leaves to enclose the filling.
  7. Wrap the parcels in foil, 1 or 2 per foil package. Place over the Barbecue to heat through for 8-10 minutes turning once.