Cream cheese in filo pastry

Ingredients for 4 servings:

• 1 pack of pastry sheets, filo pastry, if possible rectangular
• 1 tsp clarified butter
• 4 medium-sized leek(s), spring onions cut into thin slices
• 200 g white mushrooms, finely chopped or diced
• 250 g meatloaf, thick slices (5 mm), diced
• ½ clove(s) garlic, very finely chopped
• 300 g herb cream cheese
• n. B. Salt, preferably: chili salt
• n. B. Pepper, freshly ground
• some lemon peel
• 1 tsp syrup (elderflower syrup) or honey
• 1 tsp lemon juice
• some sweet paprika powder
• some rapeseed oil, for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

grilled or fried; filo pastry rolls with hearty filling

Brown the diced meatloaf in clarified butter or oil, add the chopped mushrooms, spring onions, and garlic, and fry everything. Pour the mixture into a bowl with the herb cream cheese. Add the syrup and lemon juice and mix well. Season with lemon zest, paprika, salt, and pepper. Cut the filo pastry sheets into rectangular pieces, e.g., approx. 15 x 20 cm. Using 2 tablespoons of the cream cheese mixture, cut out dumplings, shape them, and place them on the short side of the pastry sheet. Fold the pastry sheet over, pressing down slightly, and roll up once. Fold the left and right edges towards the center and continue rolling up, brushing the edge approx. 2 cm with a little water and pressing down slightly. Continue making more rolls until the mixture is used up. The rolls can be grilled, fried in a little oil or fat, or baked in the oven (according to the package instructions). Tip: When preparing the rolls, make sure the dough sheets don’t dry out or become dry. Spray them with a little water or cover them with a damp kitchen towel.