Ingredients: Procedure:
500 g fresh cheese
100 g butter (room temperature)
5 eggs
2 dl crème fraiche
2 dl heavy cream
5 g salt
1. Preheat oven to 180°C.
2. Mix ingredients into a uniform mass
500 g filo pasta 3. Individually dip the crust mass and stuffing the appropriate mold up to ¾ of the mold while applying light pressure.
4. Bake for 25 min.