Pancakes with pumpkin, bacon and goat cheese

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Recipe for making pancakes out of filo dough with fried bacon, onion, pumpkin, rosemary, goat cheese and Parmesan cheese.

Description of the preparation:
For this recipe you get 16 servings of pancakes as an appetizer.

Purpose: For breakfast / lunch at / on holiday table / Halloween
Main ingredient: Flour and dough
Dish: Bakery / Snacks / Pancakes
ingredients:
bacon — 180 Gram
onion — 1 Each
small squash or pumpkin — 1 Each
fresh rosemary leaves — 1 tbsp. spoon
goat cheese — 120 grams
filo dough — 240 gram
melted butter — 6 St. spoons
Parmesan cheese — 60 grams (1 cup)

Servings: 16

How to prepare a «Pancakes with pumpkin, bacon and goat cheese»

1 Preheat oven to 220 degrees. Pave the pan with parchment paper or a silicone mat. Cut bacon into cubes of 6 mm. Finely chop the onion. Peel and cut the pumpkin into cubes of 1 cm. Grind rosemary. In a frying pan with nonstick fry bacon until crisp over medium heat, about 8 minutes. Lay the bacon in a large bowl. Drain the fat from the pan into a small bowl. Add 1 tablespoon of the fat back into the pan, add the onion. Stir-fry until the onions are lightly browned around the edges, about 8 minutes. Share onion in a bowl with the bacon. Add another 1 tablespoon of fat from the bacon with a pumpkin. Cover the pan with a lid and cook, stirring occasionally, until the pumpkin until lightly browned and are tender, about 15 minutes. Using a press for potatoes, lightly knead the pumpkin, and then put it in a bowl with onions and bacon. Add rosemary and goat cheese, stir.
2 Open filo pastry and place it between two wet towels. Lightly sprinkle the second pan with oil. Put a sheet of phyllo on a greased baking sheet, lightly grease with a brush with butter and sprinkle with grated Parmesan. Fold phyllo in half to obtain a rectangle 7H22 see. Sprinkle with oil. Share 2 tablespoons pumpkin filling on the dough and spread evenly, leaving intact the edge of 1 cm. Install as shown in the photo.
3 Put pancakes on a baking sheet. Repeat with remaining phyllo dough and filling. The spring must be placed on a baking sheet at a distance of about 2.5 cm from each other.
4 Bake until golden brown and crisp, about 15 minutes. Allow to cool for about 15 minutes before serving.