Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Filling
Cigars
How it's done
Filling
Combine the feta with the crème fraîche and honey, season and transfer to a disposable piping bag. Cut an opening approx. 1 cm wide.
Cigars
Carefully unfold the pastry sheets, halve each sheet lengthwise. Cut the resulting strips of pastry into thirds (creates 24 pieces in total). Brush one piece of pastry with a little butter. Spoon a little filling onto one of the longer ends, fold in the sides, roll up from the long end. Brush a second piece of pastry with a little butter, sprinkle with thyme leaves. Place the rolled, stuffed piece of pastry diagonally on top, roll up, place on a baking tray lined with baking paper. Repeat the process with the remaining pieces of pastry. Brush the cigars with the remaining butter.
To bake
Approx. 10 mins. in the centre of an oven preheated to 220°C, remove from the oven and leave to cool on a rack.
| Note: | Cover the pieces of pastry with a damp cloth, prepare the cigars one by one so that the pastry doesn't dry out. |
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