Filo cheese cakes (for 6 pieces)

Name: Filo cheese cakes (for 6 pieces)
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 110 g Butter; 2 TABLESPOONS Flour; 250 ml Milk; 150 g Feta (sheep's cheese); 100 g Gruyère and pecorino cheese; 7-10 Tbsp black pepper; 7-10 Tbsp grated nutmeg; 2 (approx. 330 g; each 56 cm Ø) round leaves filo pastry; 7-10 Tbsp Mint and rosemary

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

110 g Butter
2 TABLESPOONS Flour
250 ml Milk
150 g Feta (sheep's cheese)
100 g Gruyère and pecorino cheese
7-10 Tbsp black pepper
7-10 Tbsp grated nutmeg
2 (approx. 330 g; each 56 cm Ø) round leaves filo pastry
7-10 Tbsp Mint and rosemary

Directions

1
Melt 30 g butter in a pot. Dust with flour and gradually stir in the milk. Simmer for 2-3 minutes. Set aside. Mash feta finely with a fork. Grate Greyezer and Pecorino finely.
2
Stir the cheese into the sauce. Season to taste with pepper and nutmeg. Melt 80 g butter in a saucepan. Lay the filo pastry apart. Wrap the dough in a damp tea towel. Lightly spread 6 tartlet cups (each 11 cm Ø) with butter.
3
Brush the dough sheets with the remaining butter and cut them into 12 cake pieces each. Place 2 pieces of dough on top of each other in 1 mould. Spread the cheese mixture on top. Place 2 pieces of dough on top of each other in opposite directions.
4
Cover the moulds with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas. Level 3) for 12-15 minutes until golden brown. Serve garnished with mint and rosemary.