Filo pastry bags with mushrooms and parmesan
8 servings
30 minutes
Dough pockets with mushrooms and parmesan are an elegant dish of European cuisine that captivates with the crispy texture of the dough and rich creamy-mushroom flavor. The origins of this recipe trace back to Mediterranean culinary traditions, where lightness and sophistication have always been valued. Mushrooms sautéed with garlic and white wine acquire a rich aroma, while parmesan adds a delicate saltiness. Baked to a golden crust, these pockets are perfect for festive dinners or as an exquisite appetizer. They can be served with herbs and a light sauce that enhances the depth of flavor. Each bite is a harmony of crunch, juiciness, and spiciness that can surprise even the most discerning gourmets.
1
Melt half of the butter and pour it into a bowl.
- Butter: 120 g
2
Melt the second half of the butter in a pan over medium heat, add minced garlic and 4 cups of finely chopped mushrooms. Cook for 1 minute. Pour in the wine and cook for another 5 minutes until the wine evaporates. Remove from heat.
- Butter: 120 g
- Garlic: 4 cloves
- Fresh mushrooms: 500 g
- Dry white wine: 0.5 glass
- Salt: to taste
3
Preheat the oven to 190 degrees.
4
Roll out the dough and cut it in half. Place one sheet of dough on the work surface and brush with melted butter, then place another sheet on top and brush again, repeating with 4-5 sheets, leaving the top sheet unbuttered. Cut into 4 equal rectangles. In the center of each, place a small amount of mushrooms and sprinkle with parmesan. Fold each rectangle into a pouch without sealing the edges, place on a baking sheet lined with parchment paper, and gently press to ensure the pouches stand well. Repeat the same with the remaining dough and filling.
- Filo dough: 500 g
- Butter: 120 g
- Fresh mushrooms: 500 g
- Grated Parmesan cheese: 60 g
5
Bake for 15 minutes until golden brown. Serve immediately.