- 450 g frozen carrots
- 125 g whole yogurt
- 90 g butter
- 30 g pumpkin seeds
- 4 sheets of filo pastry
- extra virgin olive oil
To prepare the crunchy carrots with thyme, melt a knob of butter in a pan, then add the frozen carrots and sauté them on medium-low heat for 8-10 minutes: they will have to become tender. Then add 1 generous teaspoon of chopped thyme and 1 teaspoon of honey, salt, pepper and pumpkin seeds; cook again for a couple of minutes and let the carrots cool and cut into sticks or, to simplify the filling, chop them coarsely.
Roll out one sheet of phyllo dough at a time (keep the others covered with a towel, otherwise they dry) and cut out 4 strips 8 cm wide.
melt the remaining butter and brush it on the strips; at the base of each strip put 1 tablespoon of carrots and wrap it in a triangle: it will take 5-6 turns. So prepare another 15 bundles: they will look like Indian samosas.
Brush them on the surface with the remaining butter, melted.
bake at 180 ° C for 18-20 minutes: they will have to become golden and crispy.
serve hot dumplings with yogurt seasoned with a drizzle of oil, salt, pepper and paprika.
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