This is elegant and easier than it looks.
Space ingredients as evenly as you can as you put them into the Fillo folds. And, make sure the buttery, creamy goodness gets evenly distributed.
Ingredients
- 1 pkg Fillo dough, thawed
- 8 Tbsp unsalted butter
- 8 oz camembert or similar, thinly sliced
- ½ of a kabocha squash, peeled/seeded/thinly sliced
- ½ lb mushrooms, Trumpet Royale or similar
- ½ cup walnuts, roughly chopped
- 2 eggs
- 1 cup heavy cream
- 1 tsp salt, divided
- ½ tsp pepper, divided
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 medium yellow onion, sliced into thin half moons
- 2 Tbsp olive oil
Directions
- Preheat oven to 350°.
- Fold Fillo sheets accordion-style, about 1 ½ inches wide, and arrange them in a 9 x 13 inch baking dish.
- Melt butter, remove from heat and stir in garlic powder, dried thyme, half each of salt and pepper. Let cool.
- Cut mushrooms into thin lengthwise slices, Sauté briefly in olive oil just so they get coated and get a little color. Remove from pan.
- Beat together eggs and cream, stir in remaining half of salt and pepper.
- Insert sliced ingredients into accordion folds of Fillo dough, allowing them to peek slightly out of the folds.
- Evenly pour on melted butter, followed a few minutes later by eggs/cream. Sprinkle walnuts on evenly.
- Bake 40 minutes, until Fillo and walnuts get a toasty golden color.
- Serve warm.