Filo tartlets with diced salmon and apple and cream cheese curry sauce

Name: Filo tartlets with diced salmon and apple and cream cheese curry sauce
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 1 pack of (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf); 30 g Butter; 2 Red-skinned apples (approx. 200 g each); 400 g Double cream cream cheese; 2 TEASPOONS Curry Powder; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 240 g Graved salmon in slices; 7-10 Tbsp Dill

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

1 pack of (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf)
30 g Butter
2 Red-skinned apples (approx. 200 g each)
400 g Double cream cream cheese
2 TEASPOONS Curry Powder
7-10 Tbsp Salt
7-10 Tbsp Pepper
240 g Graved salmon in slices
7-10 Tbsp Dill

Directions

1
Let the dough sheets rest at room temperature for about 10 minutes. Remove 6 dough sheets. Repack the rest well, store in the refrigerator and use it for other purposes. Cut each filo sheet into 9 squares (approx. 10 cm each). Melt butter and spread one square with it. Place a second square slightly offset on top, spread again and place 2 more squares on top of each other in this way. Press the buttered side down into a recess of a muffin tin (12 recesses). Do the same with the rest of the filo pastry. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-12 minutes.
2
Wash, quarter and core the apples and dice them finely. Mix cream cheese and curry powder. Stir in diced apples. Season to taste with salt and pepper
3
Cut salmon into thin strips. Fill Filo tartlets with the cream cheese and apple mixture and arrange the salmon strips on top. Garnish with dill
4
Waiting time approx. 10 minutes