Pancakes with pumpkin, bacon, and goat cheese
Description
This recipe yields 16 servings of pancakes as an appetizer. Can be served with tea or coffee.
Instructions
- 1
Step 1
1. Preheat the oven to 220 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Cut bacon into 6 mm cubes. Finely chop the onion. Peel and cut the pumpkin into 1 cm cubes. Chop the rosemary. In a non-stick skillet, cook the bacon over medium heat until crispy, about 8 minutes. Transfer the bacon to a large bowl. Pour the fat from the skillet into a small bowl. Add 1 tablespoon of the fat back to the skillet, then add the onion. Cook, stirring, until the onion begins to brown at the edges, about 8 minutes. Transfer the onion to the bowl with the bacon. Add another tablespoon of bacon fat to the skillet along with the pumpkin. Cover the skillet and cook, stirring occasionally, until the pumpkin is browned and tender, about 15 minutes. Using a potato masher, lightly mash the pumpkin, then transfer it to the bowl with the onion and bacon. Add the rosemary and goat cheese, and mix well.
- 2
Step 2
2. Unroll the phyllo dough and place it between two damp towels. Lightly spray a second baking sheet with oil. Place a phyllo sheet on the greased baking sheet, lightly brush it with butter using a pastry brush, and sprinkle with grated Parmesan. Fold the phyllo in half to form a 7x22 cm rectangle. Spray with oil. Place 2 tablespoons of pumpkin filling onto the dough and spread it evenly, leaving a 1 cm border around the edges. Roll it up as shown in the photo.
- 3
Step 3
3. Place the pastries on a baking sheet. Repeat with the remaining filo dough and filling. The pastries should be spaced about 2.5 cm apart on the baking sheet.
- 4
Step 4
4. Bake until golden brown and crispy, about 15 minutes. Let cool for about 15 minutes before serving.