Cranberry and Philly “Bon-Bon”, Rocket and Hazelnut Pesto

A recipe developed exclusively for Philadelphia Professional by Dean Crews
30 min
Prep time
1h 30min
Total time


    The makings of the

    Cranberry and Philly “Bon-Bon”, Rocket and Hazelnut Pesto

    1. 1

      Mix the Philly with the cranberry sauce, chopped cranberries, breadcrumbs and 10 g of grated parmesan, season and chill this mixture down for a minimum of 1 hour.

    2. 2

      Whilst chilling make the pesto by combining rocket, extra virgin olive oil, hazelnuts, the rest of the grated parmesan and basil.

    3. 3

      Blend this until thoroughly combined and season.

    4. 4

      Make the crumbing mix by whisking the eggs until smooth, put the flour in another container and the breadcrumbs in another.

    5. 5

      Divide the Philly mix into three balls, drop them into the flour, eggs and breadcrumbs in that order.

    6. 6

      Deep fry the balls until crispy and hot.

    7. 7

      To plate the dish, spoon out three dots of pesto, place the balls on top.

    8. 8

      Dress the remaining rocket with the reserved pesto and dress this around the cheese balls.

    9. 9

      Finally, add 1 slice of radish on top of each ball, finish with shaved parmesan.


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    Cranberry and Philly “Bon-Bon”, Rocket and Hazelnut Pesto

    Nutritional Information

    Typical valuesPer Serving
    Energy5134.0 kJ
    Energy1227.1 kcal
    Fat52.0 g
    Carb142.0 g
    Protein45.0 g
    Saturated fat23.0 g
    Salt2.2 g
    Dietary fibre7.0 g
    Sugars16.0 g