Cheese and cranberry packs

Name: Cheese and cranberry packs
Cook time: 45 min
Total time: 45 min
Yield: 15
Ingredients: 75 g Sugar; 150 g frozen cranberries; 3 spring onions (approx. 30 g each); 250 g Cheddar cheese; 50 g clarified butter; 1 package (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf); baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 15

75 g Sugar
150 g frozen cranberries
3 spring onions (approx. 30 g each)
250 g Cheddar cheese
50 g clarified butter
1 package (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf)
baking paper

Directions

1
For the sauce, boil 60 ml of water, sugar and cranberries. Simmer for about 15 minutes at low heat. Pour into a small bowl, allow to cool and chill.
2
In the meantime, clean and wash the spring onions, shake them dry and cut them into fine rings. Dice cheese finely and mix with spring onions. Melt clarified butter in a small pot. Let dough sheets rest at room temperature for about 10 minutes.
3
5 Remove the dough sheets, remove the separating paper between the dough sheets. Cut dough sheets into 9 squares (each approx. 10 x 10 cm). Pack the rest of the dough well and use it for other purposes. Place 3 squares on top of each other to form 15 dough piles.
4
Brush each piece with some melted lard. Spread the cheese and cranberry sauce in the middle. Press the corners together over the filling. Place the packet on a baking tray lined with baking paper and brush with the remaining lard.
5
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 12-15 minutes until golden brown. Arrange warm on a plate.