Cheese in Filo Pastry with Quince-Vanilla Compote

Old Amsterdam cheese in filo pastry with quince-vanilla compote and Vogerl salad

Remove the stem from the savoy cabbage leaves and blanch them in boiling salted water. Then rinse in iced water, dry and cut into small cubes. Cut the Old Amsterdam cheese into small cubes and mix well with the cabbage and Philadelphia. Add the garlic and season everything with salt and pepper.

Cut the filo pastry into 10×20 cm and spread with butter. On the end form a little bit of the cheese filling, leaving 2 cm free on the edge. Roll it up and press the edge tightly. Repeat this process until all the filling is used up. Heat the clarified butter and fry the rolls until golden brown. Drain on kitchen roll and season with salt.

Quince-vanilla compote

Mix water and juice of one lemon. Remove the peel from the quinces and cut them into 3 mm cubes. Place them on the spot in the lemon water. Caramelize sugar and honey in a saucepan. Drain the quince cubes through a sieve and add to the caramel form. Extinguish with the white wine and add the grenadine syrup.

Cut the ginger into slices and add to the quince with the cinnamon, vanilla pulp and pod. Season with chili and salt, cover with parchment paper and cook gently for half an hour. At the end add the balsamic vinegar and cool.

Vogerlalat

Select the lettuce, rinse and dry it.

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