Small goat cheese pies

Ingredients for 8 servings:

• 2 tbsp oil
• some salt and pepper
• 1 bunch rosemary
• 1 pack of filo pastry or yufka dough
• 200 g sour cream
• 2 eggs
• 200 g goat’s cheese
• 8 tsp honey
• some fat for the muffin tray
• some oil, for brushing the dough sheets

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Wash a few sprigs of rosemary, shake dry, and tear into pieces. Remove the dough from the refrigerator and let it rest, unopened, for about 10 minutes. Mix together the sour cream, eggs, and pepper. Crumble the goat cheese into the cream and stir in, but do not over-smooth. Grease 8 holes in a muffin tin. Remove 4 pastry sheets from the package. Wrap the remaining pastry sheets tightly again, store in a cool place, and use for another time. Cut each pastry sheet into 4 squares and brush thinly with oil. Place 2 dough squares, offset from each other, in each muffin tin. Divide the filling between the holes and drizzle with honey. Top with rosemary. Bake in a preheated oven on the bottom rack (electric oven: 200°C/ fan oven: 175°C) for about 20 minutes. If necessary, cover with aluminum foil towards the end of the baking time or place a baking sheet over the dough, as otherwise the overhanging pastry may become too dark. Let the pies cool in the pan on a wire rack for about 10 minutes. If desired, drizzle with a little honey, as some of the honey will dissolve into the cheese mixture during baking. Then carefully lift the pies out of the molds and serve them warm. You can also vary the flavor by adding sun-dried tomatoes from a jar to the cheese mixture.