Cheese - and vegetable - sticks in phyllo dough

Ingredients (four servings)

  • 5,29 oz (150g) Bergland Bavarian Swiss Wild Garlic & Herbs
  • 1 package phyllo dough
  • 2 green courgettes
  • 2 yellow courgettes
  • 1 egg yolk
  • 2 tbsp. (2 EL) fresh ginger
  • 2 tbsp. (2 EL) canola oil
  • 1 tbsp. (1 EL) honey
  • Salt, pepper, chili rasp

Preparation:

  • Let the phyllo dough defrost slowly in the refrigerator.
  • Cut the cheese in fine spikes.
  • Wash green and yellow zucchini, halve them and cut them in fine spikes.
  • Skin the ginger and cut it in fine cubes.
  • Mix all ingredients, season with canola oil, honey, salt, pepper and chili rasp.
  • Put a handful of the ingredients on a halve phyllo dough and spread the boarders with egg yolk.
  • Form the dough into a roll and then bake it in the hot canola oil for about 3 to 5 minutes.

Tip:

The sticks are a little snack, as well as a crispy side of salad and soup. If you like a dip, you can use chicken-chili-sauce from the store or a self-made pesto with parsley and lemon – mash 2 tbsp. (2 EL) oil, 1 tbsp. (1 EL) lemon juice, 1/8 oz (1 TL) honey and 3 tbsp. (3 EL) plucked parsley.

Preparation time: 20 minutes

Nutrition facts (per serving):

  • calories: 615 kcal / 2570 kJ
  • proteins: 12 g
  • fat: 24 g
  • carbohydrates: 74 g