Beetroot caviar for filo pastry baskets
10 servings
90 minutes
Beetroot caviar in phyllo pastry baskets is a combination of delicate crispy dough with rich, slightly sweet caviar made from roasted beets. This recipe is inspired by Russian cuisine, where beet appetizers hold a special place. Thinly sliced pickles and sautéed onions add zest to the caviar, while rich sour cream softens the flavor, creating a harmonious blend. Highlighted with black salt, this snack masterpiece not only impresses with its appearance but also reveals a wealth of flavors. Perfect for festive tables, light snacks, or an exquisite start to dinner. Each basket tells a story of traditions and culinary art transformed into a modern treat.
1
Prepare all the ingredients. Preheat the oven to 180 degrees.
2
Cut the phyllo dough into squares about 7 cm on each side.
- Filo (phyllo) pastry: 200 g
3
Grease 4 squares of dough with melted butter and stack them on top of each other. Place this stack in a muffin tin. Do the same with all the dough.
- Butter: 60 g
4
Place the dough molds in the oven for 5-10 minutes, baking until golden brown. Let the finished dough baskets cool on a rack.
5
Peel the beetroot and cut it into very small cubes.
- Beetroot: 500 g
6
Cut the cucumbers and onions into the same small cubes.
- Pickled cucumbers: 120 g
- Onion: 120 g
7
Fry the onion in half of the vegetable oil until soft.
- Vegetable oil: 60 ml
8
In a separate pan, heat the vegetable oil well.
- Vegetable oil: 60 ml
9
Put the beet in the pan and fry until it starts to stick a little, which means pectin has been released and excess moisture is gone.
10
Add cucumbers and fried onions, mix, and let the mixture cool completely. Season with salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
11
Place the beet caviar in baskets and top it with a little sour cream.
- High-fat sour cream: 100 g
12
Serve the baskets with beet caviar, decorated with black salt.
- Kala namak (black salt): to taste
