Leek and Asparagus Filo Tart, Homemade Filo Cups and Strawberry Cream Cheese Cups!
Rated 5.0 stars by 1 users
Servings
4-6 or 2 if it's really good!
For inspiration to make more Filo recipes, check out Krinos.ca
Ingredients
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3 sheets Krinos Fillo pastry
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2 tbsp melted butter
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3 tsp Dijon mustard
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10 asparagus spears, lightly grilled
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2 tbsp butter
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2 c chopped leeks
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1/2 c roasted red pepper, diced
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1 tsp fresh thyme
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2 oz shredded Gruyere, Emmental, or Swiss cheese
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1 oz shredded mozzarella cheese
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1 oz chèvre
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1 garlic clove, chopped
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olive oil
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salt and pepper
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6 sheets Filo Pastry
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1/4 c melted butter
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8-10 pre baked fillo cups
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1/2 cup spreadable cream cheese
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1 tsp honey
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1/2 tsp cardamom
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1 tsp grated orange zest
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1/2 c chopped strawberries
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1/2 tsp sugar
Leek and Asparagus Filo Tart
Homemade Fillo Cups
Strawberry Cream Cheese Fillo Cups
Directions
Leek and Asparagus Fillo Tart
Cut grilled asparagus, 4" tips, the rest chopped into pieces. Set aside.
Melt 2 tsp butter, sauté leeks until soft, season with salt and pepper and 1/2 tsp of fresh thyme. Add chopped asparagus and red pepper. Set aside to cool.
Preheat the oven to 375°. Cut the filo pastry in half crosswise. Brush each layer with melted butter and a small amount of Dijon mustard. Layer the sheets staggered to create a ruffled edge. Place in a 14" x 4"" pan with a removable bottom. (Use a round pan as an alternative).
Scatter half of the shredded cheese over the pastry. Dot with the chèvre. Top with the fresh thyme and garlic. Top with the leek, asparagus and red pepper. Top with the remaining cheese. Arrange the asparagus tips on top, drizzle with olive oil. Bake for 35 minutes. If the filo is browning too quickly, cover with parchment paper.
Serves 4-6 (or 2). It was really good!
Homemade Filo Cups
Preheat the oven to 400°. Brush each sheet with melted butter. Layer and repeat. Cut with a round cutter or cut into squares. Press into mini muffin tin. Bake for 6-10 minutes until golden brown. Let cool. (Use for sweet or savoury appetizers)
Strawberry Cream Cheese Fillo Cups
Combine cream cheese, honey, cardamom and orange zest. Spoon into baked Filo shells. Combine strawberries and sugar. Spoon over cream cheese filling and serve!
Recipe Note
To keep sheets of filo pastry moist while brushing with butter, cover buttered sheets with a damp cloth as you work.