Ingredients
Filo pastry
wheat flour 400
pure spelt flour 720
water
rapeseed oil
add gradually after mixing for 1 minute
table salt
add towards the end of the mixing time and knead the dough until an extensive gluten structure is built
Dough rest: Allow to rest for 2 hours at room temperature.
This dough dries out very quickly. Therefore, always cover the dough with plastic wrap when not in use.
Ingredients
butter, liquid
fine semolina
(for dusting)
egg wash
pistachio kernels, coarsely ground
Vegetable cream cheese filling
olive oil
onions, chopped
sauté
spinach, frozen, chopped
defrost, drain
eggplant purée
zucchini
finely diced
goat cream cheese
cream cheese
basil leaves, chopped
peppermint leaves, chopped
table salt
tabasco, red
For the eggplant purée, use 200 g eggplant, remove the stem and cut the eggplant in half lengthwise. Place them cut-side down on trays lined with parchment paper and roast in a low oven until tender. Then peel and remove the skin. Purée the eggplant and use immediately or divide into portions and store in the freezer.
Production
Filling
Heat olive oil in a frying pan, sauté chopped onions and briefly sauté spinach. Add remaining ingredients and mix everything together. Process immediately. The mixture is suitable for freezing.
Layering and cutting the filo pastry
Divide the dough into three equal pieces. Roll out the first piece to 0.2 mm and brush thinly with melted butter. Then roll out the second piece of dough and place it on top of the prepared dough without trapping any air. Brush with melted butter again and roll out the last layer of dough on top.
Cut the layered filo pastry into 12×12 cm squares with a sharp knife. Brush the middle of the squares (except for the edges) with egg wash.
Portioning the filling
Portion 40 g of vegetable cream cheese filling onto each square.
Processing
Fold two corners diagonally upwards and press them together over the filling, then do the same with the other two corners. It is important not to press the edges themselves so that the layers can unfold properly during baking.
Baking preparation
Brush all four sides with egg, sprinkle with coarsely ground pistachios and place the dough pieces on trays lined with silicone paper.
Baking
Bake the snacks in a mild convection oven at a dropping temperature until they are golden brown and crispy.
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Evaluation