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CEEJAYDEE
Filobakjes with beet tartar and horseradish cream
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Ingredients
Directions
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Preheat the oven to 180ºC. Cut the sheets of filo pastry into squares of 10x10 cm for an ordinary muffin baking tin or 4x4 cm for a baking tin for mini muffins.
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Spread each layer of filo pastry with butter and place 2 slices crosswise in a cavity mold cavity. Bake the dough trays in the oven for about 10 minutes until golden brown.
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Meanwhile, marinate the cubes of beet for about 10 minutes with the lemon juice and olive oil. Mix the cream cheese with the sour cream and horseradish and season well with salt and pepper.
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Fill a piping bag or freezer bag with a tip off with the filling. Spray the filling into the filo boxes until the containers are half full and carefully spoon the beet tartar on top.
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Garnish with a sprig of dill and serve immediately.
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Nutrition
530Calories
Fat51% DV33g
Protein26% DV13g
Carbs14% DV43g
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