Filo Turnovers with Leek and Nuts

Ingredients

• 180 g filo dough
• 1 EL olive oil
• 1 large stalk leek
• 1 EL Butter
• 150 ml whipping cream
• 2 Eggs
• 50 g grated cheese (e.g., Emmental)
• Salt
• Pepper (freshly ground)
• 2 EL chopped almond kernels

Instructions

1. 1.

   Preheat the oven to 200°C fan. Line four small ramekins (diameter about 10 cm) with parchment paper.

2. 2.

   Cut the filo dough into squares slightly larger than the ramekins and line them in 3-4 layers, offsetting each layer. Brush each layer with olive oil.

3. 3.

   Wash, trim, and slice the leek into fine rings. Sauté in a hot pan with butter for 2‑3 minutes until translucent. Fill the ramekins. Whisk together cream, eggs, and cheese; season with salt and pepper and pour over the leeks. Sprinkle almonds on top and bake in the oven for about 20 minutes until golden brown.