Filo pastry cigars with Feta honey cream with tomato salad and mint coriander pesto
easy
40 mins
40 mins
Ingredients
- 30 g Almond kernels
- 4 Stem(s) Mint
- 1 Pot of coriander
- 1 Garlic clove
- 16 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 500 g Tomatoes
- 1 red onion
- 4 TABLESPOONS Wine vinegar
- 1 Branch rosemary
- 1 untreated lemon
- 200 g Feta cheese
- 1 TABLESPOON Honey
- 1 package (250 g) Strudel dough sheets Filo or Yufka dough
Directions
- 1
Roast almonds in a pan without fat while turning. Wash the herbs, shake dry and pluck the leaves from the stalks. Peel garlic. Finely mash almonds, garlic, herbs and 10 tbsp. oil in a universal chopper.
- 2
Season to taste with salt and pepper. Wash and clean the tomatoes and cut into eighths. Peel and roughly chop the onion. Mix vinegar, salt and pepper. Fold in 2 tablespoons of oil. Marinate tomatoes and diced onion with the sauce.
- 3
Wash the rosemary, shake dry, pluck the needles from the twigs and chop finely. Wash lemon hot, grate dry, finely grate peel, halve fruit and squeeze juice. Crumble cheese finely and season with honey, lemon peel, 1 tbsp. lemon juice and rosemary.
- 4
Let the strudel dough sheets rest at room temperature for about 10 minutes. Place 2 pastry sheets on top of each other and cut into 4 triangles. Fill each triangle on the short side with 1-2 tbsp. cheese cream and roll up into "cigars".
- 5
Heat 4 tablespoons of oil in a frying pan and fry the "cigars" in portions for about 4 minutes each, turning them over. Arrange tomato salad, "cigars" and pesto.
Nutrition Facts
770 kcal
46 g
57 g
17 g
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