Υλικά Προσούτο 12-15 φέτες Κεφαλογραβιέρα 200 γρ Αχλάδια μεγάλα 2 τεμ Φύλλο κρούστας 400 γρ Παπαρουνόσπορος για πασπάλισμα προαιρετικά Ελαιόλαδο Εκτέλεση Κόβουμε το φύλλο κρούστας σε λωρίδες. Καθαρίζουμε τα αχλάδια και τα κόβουμε σε μπαστούνια. Κόβουμε σε μπαστούνια και την κεφαλογραβιέρα. Τις φέτες προσούτο τις κόβουμε στην μέση. Αλείφουμε κάθε λωρίδα φύλλου κρούστας με ελαιόλαδο. Τυλίγουμε με κάθε μισή φέτα [...]
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