Filo Souffles
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
- Ingredients
- 3 ⅓ cups potatoes (rinsed)
- butter (to grease the ramekins)
- 7 ozs phyllo pastry
- 1 onion (peeled and finely chopped)
- 3 Tbsps butter
- ½ cup Quark (well drained)
- 4 sprigs fresh marjoram (leaves stripped and finely chopped)
- ⅔ cup Parmesan
- 2 eggs (separated)
- Nutmeg
- Garnish
- 4 sprigs fresh marjoram
Preparation steps
1.
Heat the oven to 180°C conventional / 160°C fan assisted / 375°F / gas 5.
2.
Cook the potatoes in salted boiling water for 30 minutes until soft. Drain, peel and press through a ricer. Leave to steam dry and cool slightly.
3.
Grease the ramekins with butter.
4.
Lay out the filo pastry in double layers and cut out squares of approx. 15x15 cm | 6x6 inches. Line the ramekins with the pastry and brush with melted butter.
5.
Fry the onions in hot butter until translucent and let cool slightly.
6.
Mix the quark with the chopped marjoram, 40 g of Parmesan, the egg yolks, onion and potatoes.
7.
Beat the egg whites until stiff and then fold carefully into the potato mixture, season to taste with salt, pepper and nutmeg.
8.
Spoon into the ramekins and scatter with the remaining Parmesan.
9.
Bake for around 25 minutes in the middle of the oven until golden brown.
10.
Garnish with the remaining marjoram sprigs and serve.
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