Fennel Roquefort Canapés

Name: Fennel Roquefort Canapés
Cook time: 30 min
Total time: 30 min
Yield: 25
Ingredients: 1 pack of (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf); 120 g Roquefort cheese; 150 g Whipped cream; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 small fennel bulb; 1 TABLESPOON Olive oil; 2 stem(s) Parsley; 7-10 Tbsp Olive oil; 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 25

1 pack of (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf)
120 g Roquefort cheese
150 g Whipped cream
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 small fennel bulb
1 TABLESPOON Olive oil
2 stem(s) Parsley
7-10 Tbsp Olive oil
7-10 Tbsp Grease

Directions

1
Let 2 dough sheets rest at room temperature for about 10 minutes. Use the remaining dough for other purposes. Crumble the cheese. Mix cream, cheese and eggs, season with salt and pepper. Wash and halve the fennel and cut out the stalk. Cut the fennel halves into thin slices. Heat 1 tablespoon of oil in a pan and steam the fennel for about 10 minutes.
2
Cut the filo pastry into squares (approx. 6 x 6 cm), spread a thin layer of oil on them. Place 2 squares on top of each other. Line greased troughs of a mini muffin tray with them
3
Spread the cheese mixture in it, cover with fennel. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 12 minutes. Wash parsley, shake dry and chop the leaves into small pieces. Remove the tray from the oven and let it cool down a little. Remove the canapés from the trays, sprinkle with parsley and serve warm