Filo Dough Baskets with Cottage Cheese and Pumpkin Filling
by Editorial Staff
Delicious baskets filled with cream cheese and mayonnaise and covered with baked pumpkin cubes will delight your party. In addition, the appetizer is very satisfying and, unlike similar tartlets from shortcrust pastry, filo dough baskets are less caloric, but more appetizing, layered, and crunchy. And filling them is very simple: bake the pumpkin separately, put the cheese mass in the baskets, baked pumpkin on top, sprinkle with grated cheese, thyme, and bake in the oven.
Cook: 50 mins
Servings: 8-10
Ingredients
- 2 tablespoon. peeled butternut squash, diced (about half a small squash)
- 2 tbsp (30 g) butter, melted
- 1 shallot, minced
- 30 frozen mini filo dough baskets
- 120 g cream cheese, room temperature
- 1/4 Art. mayonnaise
- 1 tablespoon. grated smoked cheddar (about 70 gr.)
- 2 teaspoon fresh thyme
Directions
- Place the baking sheet on a wire rack on the middle shelf of the oven and preheat to 190 ° C.
- Combine pumpkin with melted butter, 1/4 teaspoon. salt and a little ground black pepper.
- Place in a single layer on a hot baking sheet. Bake in the oven until tender, about 15 minutes. Stir in the shallots and bake until tender, about 5 minutes. Then cool the pumpkin for a few minutes on a baking sheet.
- Meanwhile, place the filo dough baskets on another baking sheet. Bake until crisp, about 5 minutes. In a small bowl, combine cream cheese and mayonnaise.
- Fill each basket with 1 teaspoon. a mixture of cream cheese. Top with a few baked pumpkin cubes and sprinkle with smoked cheddar and thyme. Return to oven and bake until brownies are lightly browned for about 15 minutes.
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