Filo pastry muffins with feta and cherry tomatoes

Ingredients

Directions

1. 1

   Take the dough out of the refrigerator, let it rest unopened for about 10 minutes. In the meantime, mix sheep's cheese, 1 tablespoon honey and sour cream only slightly. Season to taste with pepper. Wash and halve the tomatoes.

2. 2

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Melt butter. Grease 6 troughs of a muffin tray (not next to each other) with some butter. Remove 3 pastry sheets from the package and place them on top of each other.

3. 3

   Wrap up the rest of the paper well and use it for other purposes. Cut the dough sheets in half lengthwise and crosswise to make 4 squares or 12 smaller dough sheets. Brush them all thinly with the liquid butter. Place 2 dough squares staggered on top of each other in the 6 greased troughs.

4. 4

   Sprinkle in 1 teaspoon of breadcrumbs each. Spread sheep's cheese cream and tomatoes evenly. Bake in a hot oven on the lowest shelf for 15-20 minutes.

5. 5

   In the meantime, chop some nuts. Roast them in a pan without fat, take them out. Wash the salad, sort and drain well. Mix lemon juice, salt, pepper and 1 pinch of sugar. Fold in the oil.

6. 6

   Mix with salad and nuts.

7. 7

   Arrange filo pastry muffins and salad. Wash the thyme, shake dry and spread on the muffins with the remaining honey.