Brown butter corn and cheese filo pies

pies · ⏱ 70 min · 6 portions · 38.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

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
http://flowcooking.food/en-us/recipe/295/brown-butter-corn-and-cheese-filo-pies/