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Brown butter corn and cheese filo pies

Crisp, golden filo triangles with a creamy corn-cheese heart.
Brown-butter warmth, sweet corn depth, and a gentle jalapeño kick.
Serve warm: crunchy edges, melty centers, and a salty tajin glow.

pies ⏱ 70 min 420 kcal / portion 38.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Brown butter corn and cheese filo pies
v4 · rb0e705f985 20260727Z1751 Brown butter corn filo 🎉 100 g butter 280 g corn 3 pieces filo pastry tajin to taste fine sea salt to taste 🔥 preheat the oven to 180°C 🍳 melt butter until foaming and nutty brown, then strain and reserve 🍳 ⏱ 15 min cook corn with salt until deeply golden, stirring often 🍳 ⏱ 3 min place strained corn back in the pan, then add flour, sugar, and remaining 1/2 teaspoon salt and whisk in milk; cook until thickened ⏳ ⏱ 10 min cool the corn mixture slightly 🌀 fold in gruyère, mozzarella, and jalapeño 🔪 cut filo pastry sheets into 6 long strips and cover with a damp tea towel 🌀 fold filo strips into triangles with the filling, sealing with reserved brown butter 🍽 brush pies with remaining brown butter and sprinkle with tajin if using 🔥 ⏱ 25 min bake until golden and crisp 🍳 serve warm or transfer to a wire rack to cool completely 2 tbsp flour 1 tsp sugar 120 ml milk 30 g gruyere 50 g mozzarella 1 piece jalapeño flour, sugar, milk fine sea salt gruyere, mozzarella, jalapeño tajin
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Preparation steps

  1. preheat the oven to 180°C
  2. melt butter until foaming and nutty brown, then strain and reserve
  3. cook corn with salt until deeply golden for about 15 minutes, stirring often
  4. place strained corn back in the pan, then add flour, sugar, and remaining 1/2 teaspoon salt and whisk in milk; cook about 3 minutes until thickened
  5. cool the corn mixture slightly, about 10 minutes
  6. fold in gruyère, mozzarella, and jalapeño
  7. cut filo pastry sheets into 6 long strips and cover with a damp tea towel
  8. fold filo strips into triangles with the filling, sealing with reserved brown butter
  9. brush pies with remaining brown butter and sprinkle with tajin if using
  10. bake for about 25 minutes until golden and crisp
  11. serve warm or transfer to a wire rack to cool completely

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