- Prep Time20 min
- Cook Time10 min
- Total Time30 min
INGREDIENTS
For 24 cups
- 200 g filo or yufka dough, cut into 72 6 × 6 cm squares
- 100 ml vegetable milk
- 50 g melted vegan butter
- 400 g pumpkin puree
- 100 g bedda Greek Style
- 40 g bedda Mayo
- 50 g hazelnuts, ground or finely chopped
- 1/2 garlic bulb, baked
- 2 tsp thyme
- 1/2 tsp cayenne pepper
- Spices salt, pepper
- For garnish: bedda Greek Style, pink peppercorns, thyme
INSTRUCTIONS
Lightly grease 24 mini muffin baking cups with melted vegan butter. Mix the rest of the butter with the plant milk.
Brush each of the filo dough squares with the butter and vegetable drink mixture. Place 3 squares on top of each other at slightly different angles.
Place the layered squares in one of the muffin tins at a time and press them in.
Bake at 200 °C in a preheated oven for 10-15 minutes until the baskets are crispy. Allow to cool completely before removing them from the baking dishes.
Meanwhile, mix pumpkin puree, baked garlic, bedda Mayo, hazelnuts, thyme and cayenne pepper in a bowl.
Crumble or finely chop the bedda Greek Style and gently fold into the pumpkin mix. Season to taste with salt and pepper.
Fill each filo basket with the pumpkin cream (using a small spoon or piping bag) and top with pink peppercorns, bedda Greek Style and fresh thyme.
