Croque Madame in Filo pastry

Name: Croque Madame in Filo pastry
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 6 Strudel dough sheets Filo or Yufka dough (à 30 x 31 cm; refrigerated shelf); 6 discs Cooked ham; 6 discs Raclette cheese; 2 TABLESPOONS + 1 tsp butter; 12 Quail eggs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

6 Strudel dough sheets Filo or Yufka dough (à 30 x 31 cm; refrigerated shelf)
6 discs Cooked ham
6 discs Raclette cheese
2 TABLESPOONS + 1 tsp butter
12 Quail eggs
7-10 Tbsp Salt
7-10 Tbsp Pepper
baking paper

Directions

1
Let the dough sheets rest at room temperature for about 10 minutes. Quarter the slices of ham. Cut cheese in half. Melt 2 tablespoons of butter. Cut dough sheets in half crosswise.
2
Fold each half of the dough from the long side to a strip of approx. 8 cm wide. Place 2 ham quarters and 1 cheese half each in the middle. Brush uncoated dough with butter and fold over the filling from both sides. Brush the surface with melted butter
3
Place packages on 2 baking trays lined with baking paper and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 6-8 minutes until golden brown
4
In the meantime heat 1 teaspoon butter in a large pan. Beat quail eggs, possibly in portions, into the pan and fry for 3-4 minutes. Season with salt and pepper. Place a quail egg on each filo pack and serve immediately
5
Picture 03: Sprinkle quail eggs with chive rolls