Herbed Filo Sandwiches
Nutritional values
(Percentage of daily recommendation)
| Calorie | 322 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 139 mg | (3 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 300 grams Filo dough
- 2 handfuls fresh Fresh herbs (such as sorrel, chives and chervil)
- vegetable oil (for greasing)
- 2 Tbsps melted butter
- 2 Tbsps Pine nuts (toasted)
- 2 Tbsps olive oil
- 4 sheets gelatin
- 150 milliliters Whipped cream
- 200 milliliters Beef broth
- 200 grams smoked Pancetta (sliced)
- 150 grams Quark
- salt
- freshly ground peppers
Preparation steps
step 1
Spread out filo pastry.
step 2
Rinse herbs, shake dry and pluck leaves from stems.
step 3 and 4
Preheat oven to 200°C (approximately 400°F). Grease a baking sheet with oil.
Brush dough with butter and cut out 36 circles (about 6 cm or 2 1/3 inches in diameter). Place on baking sheet and bake for 5-10 minutes, until golden. Remove and let cool.
step 5 and 6
Mince herbs and puree with pine nuts and oil.
sTEP 7
Soften gelatine in cold water. Heat cream in a small pan. Squeeze out gelatine and dissolve 2 sheets in hot cream, then pour into a bowl.
sTEP 8
Boil broth and bacon and cook for about 15 minutes. Strain through a sieve, dissolve remaining gelatine on the hot stock, add cream and chill for at least 3 hours.
sTEP 9
Combine herb mixture, cheese and cream. Season with salt and pepper.
step 10
Spread a bit of cream onto half the baked filo, then top with remaining filo. Chill and serve.
