Herbed Filo Sandwiches
- 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
- freshly ground peppers
Spread out filo pastry.
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.
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.
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.
Combine herb mixture, cheese and cream. Season with salt and pepper.
Spread a bit of cream onto half the baked filo, then top with remaining filo. Chill and serve.