Of course, muffins are baked goods that are made very quickly. But why not make it even easier for yourself if you have the opportunity? After the puff pastry was used for rather atypical delicacies such as waffles, tarts or cakes, the filo pastry is now moving more to the fore. It's great if you can save yourself the trouble of making the dough, right?
So how about baking these quick filo muffins filled with juicy pumpkin and aromatic goat cheese? Sounds just delicious, doesn't it?
Delicious seasonal recipes: Bake pumpkin muffins with filo dough!
Admittedly, goat cheese is not for everyone. If you or someone in your family is not a fan of this type of cheese, you can easily replace it with the more neutral feta. Or how about combining both types in one baking dish so that there is something for everyone?
Speaking of seasonal recipes: Want some fig muffins? You will find the recipein this post.
You need these ingredients for the goat cheese muffins with pumpkin
For 12 pieces you need:
- Filoteig
- 250 g Kürbis (z. B. Hokkaido)
- 1 onion or 80 g spring onions
- 1 clove of garlic
- 100 – 150 g goat cheese (or feta)
- Lemon zest (from approx. ½ – 1 organic lemon)
- Pfeffer
- Salt
- 2 thyme sprigs, chopped
- 4 Owner
- 200 ml cream or milk
As already mentioned and can also be seen from the list of ingredients, you can vary the ingredients for the finger food with filo dough. This is not only suitableGoat cheese for snack. In addition to feta, blue cheese (e.g. Gorgonzola) or sheep's cheese are also a good combination partner for the pumpkin, which enhances the flavors of both. You have the freedom to experiment as you wish.
And bake the muffins with filo dough
Preheat the oven to 200g. Grease the wells of a muffin tin.
- Cut the pumpkin open and remove the seeds.
- Roughly grate the pulp into a bowl.
- Cut the onion into fine cubes or the spring onion into rings.
- Chop the peeled garlic finely as well.
- In a small pan, heat about a tablespoon of oil and sauté the pumpkin, onions and garlic.
- After about 5 minutes, season the vegetables with pepper and salt.
- Crumble the cheese (or cut it into small pieces if it cannot be crumbled) and fold it into the steamed vegetables along with the lemon and chopped thyme. Take everything off the stove.
- Cut the dough sheets into squares (4 pieces per sheet; a total of 24 squares for the muffin tin) and place two of them on top of each other (the corners are also slightly offset to make the whole thing even prettier).
- Brush each double square with a little oil and distribute each into the wells.
- Whisk the eggs and add the cream/milk.
- Fill the cheese and vegetable filling into the prepared molds and then distribute the cream with the eggs.
- Bake the filo dough muffins for about 20 minutes. The filling should be ready when it starts to turn golden brown.
- Remove the pan from the oven and allow the muffins to cool for at least 5 minutes before removing them from the pan. The best way to do this is to gently grasp it with your fingers and twist it a little.
What else can you do with filo dough? Take a lookover here.
Cover photo: To Kamilov/ Shutterstock
