Filo pastry muffins with feta and cherry tomatoes

AUTHOR
Billie Wagner
DIFFICULTY
very easy
RATING
3.8 16
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 6
  • 1 Roll (250 g) Filo or yufka dough (refrigerated shelf)
  • 200 g creamy sheep's cheese
  • 2 TABLESPOONS Honey (e.g. acacia honey)
  • 200 g Schmand
  • 7-10 Tbsp Pepper, salt, sugar
  • 12 cherry tomatoes
  • 4 TABLESPOONS Butter
  • 6 Tl Breadcrumbs
  • 1 TABLESPOON Walnut kernels
  • 100 g Baby salad mix
  • 2 TABLESPOONS Lemon juice
  • 3 TABLESPOONS good olive oil
  • 3 Stem(s) Thyme

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.

Nutrition Facts

KCAL
400 kcal
CARBS
35 g
FATS
22 g
PROTEINS
13 g