Curd cheese, pumpkin and walnuts bundle, served with a balsamic vinegar reduction

Heat the gallo balsamic vinegar and the honey and let it reduce until it thickens. Cut the curd cheese into pieces.

Brush the filo pastry sheets with Gallo First Crop Olive Oil.

Inside each sheet (folded in half), add the curd cheese, the pumpkin jam and the peeled walnuts.

Close the bundle, using a toothpick to hold it together, and cook in the oven at 200º under golden and crunchy.

Put in the serving dish and serve with the Gallo Modena Balsamic Vinegar and honey reduction and sprinkle with icing sugar and powdered cinnamon.

Add the currants and serve.