Filo pastry muffins with feta and cherry tomatoes
very easy
35 mins
35 mins
Ingredients
- 1 Roll (250 g) Filo or yufka dough (refrigerated shelf)
- 200 g creamy sheep's cheese
- 2 TABLESPOONS Honey (e.g. acacia honey)
- 200 g Schmand
- 7-10 Tbsp Pepper, salt, sugar
- 12 cherry tomatoes
- 4 TABLESPOONS Butter
- 6 Tl Breadcrumbs
- 1 TABLESPOON Walnut kernels
- 100 g Baby salad mix
- 2 TABLESPOONS Lemon juice
- 3 TABLESPOONS good olive oil
- 3 Stem(s) Thyme
Directions
- 1
Take the dough out of the refrigerator, let it rest unopened for about 10 minutes. In the meantime, mix sheep's cheese, 1 tablespoon honey and sour cream only slightly. Season to taste with pepper. Wash and halve the tomatoes.
- 2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Melt butter. Grease 6 troughs of a muffin tray (not next to each other) with some butter. Remove 3 pastry sheets from the package and place them on top of each other.
- 3
Wrap up the rest of the paper well and use it for other purposes. Cut the dough sheets in half lengthwise and crosswise to make 4 squares or 12 smaller dough sheets. Brush them all thinly with the liquid butter. Place 2 dough squares staggered on top of each other in the 6 greased troughs.
- 4
Sprinkle in 1 teaspoon of breadcrumbs each. Spread sheep's cheese cream and tomatoes evenly. Bake in a hot oven on the lowest shelf for 15-20 minutes.
- 5
In the meantime, chop some nuts. Roast them in a pan without fat, take them out. Wash the salad, sort and drain well. Mix lemon juice, salt, pepper and 1 pinch of sugar. Fold in the oil.
- 6
Mix with salad and nuts.
- 7
Arrange filo pastry muffins and salad. Wash the thyme, shake dry and spread on the muffins with the remaining honey.
Nutrition Facts
400 kcal
35 g
22 g
13 g
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