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phyllo pastry parcels stuffed with cheese labna flavored with thyme, chives and chervil

fagottini di pasta fillo farciti con formaggio labna aromatizzato con timo, erba cipollina e cerfoglio , inserito originariamente da fugzu .

Continua la mia sperimentazioni sulle sfoglie sottilissime.

La pasta filo, o fila è una pasta sottilissima di cui si fa gran uso in tutto il Medio Oriente (Phyllo per i Greci, Yufka per i Turchi).
La preparazione in sè è semplice: si tratta di un impasto di farina e acqua ben lavorato fino ad ottenere una massa setosa ed elastica. E' più difficile ridurlo in sfoglia dopo un riposo di almeno 30 minuti.

Una volta stesa aiutandovi con poca farina va mantenuta sempre umida anche coprendola con un panno wet.

You can, for example, use for pies or small appetizers triangular or cigar-shaped long and thin or spiral.
Each layer is brushed with melted butter thoroughly.

More info on these preparations on the book by Claudia Roden "The cuisine of the Middle East and North Africa, Ed Ponte alle Grazie.

INGREDIENTS

phyllo dough melted butter *

cheese labna
** fresh herbs: chives, thyme, chervil
sesame seeds poppy seeds


*
phyllo dough 250 g flour 00 Spadoni special homemade pasta
150 gr water temperature
3 gr salt

** CHEESE LABNA
a great greek yogurt (240 grams) 1 teaspoon salt


PROCEDURE

The day before the preparation of processed cheese dumplings labna, stirring greek yoghurt with salt and putting it to drain in a refrigerator inside a cloth (suspended) squeezed for at least 18 hours.
The next day, mix the ingredients for the phyllo dough until dough is soft and silky. Put it to rest in a hermetically sealed housing for at least 30 minutes.

Finely chop the herbs and mix in the labna.
Preheat oven to 160 ° C fan.
lining the pans with parchment paper and bottom of the butter.

Divide the dough into eight portions and then rested the ball. Take the first
and helping with a little flour and a rolling pin to roll it started turning 90 degrees on each pass.
more when you can not take the dough with a rolling pin already very thin with her hands and gently continues to grow (as possible) in all directions.

With a very sharp knife cut into strips about 8 cm and brush them with plenty of butter.
To get a triangle you will need a pastry rectangle of 8 cm X 16 cm and 4 you do folds.
Put a teaspoon of filling in center of flavored labna imaginary triangle formed by the diagonal of the first square of dough.
Fold on the other side and brush with butter, fold over and over and brush every time: you always get all greasy and wet surfaces with butter.

Arrange the triangles on a baking sheet lined with parchment paper and possibly decorated with sesame seeds or poppy seeds.
Bake at 160 ° C for 20 minutes. Remove from the oven and serve hot, warm or cold.

are always excellent!

CONSIDERATIONS

once worked well, this dough is easy to work if you do not scare away. Unlike dell'uso tradizionale io ho preferito stendere diverse sfogli non di grande dimensione: per me era più facile e alla fine ho anche utilizzato anche parte dei ritagli.

Provate!

Ricordate che potrete fare anche una versione dolce farcendoli semplicemente solo con labna e una volta cotti, ancora caldi, colando sopra uno sciroppo dolce freddo.

CONSIDERAZIONI 2

L'amica Dilek mi ha suggerito di provare a farcirli con patata lessata e feta e friggerli. Proverò al più presto.