From: Everyday Vegetarian Cooking
Servings: 6
Tags: main, vegetarian
Last Made: March 23, 2019
Scott:
Ana:
Alex:

Ingredients

  • 3 oz butter
  • 1/3 cup flower
  • 1 cup cream
  • 2/3 cup sour cream
  • 4 eggs, separated
  • 4 oz Gruyere cheese, grated
  • 3 Tbs chives, chopped
  • 1/4 tsp ground nutmeg
  • pinch of cayenne pepper
  • 12 sheets filo pastry

Steps

1) Preheat oven to 357 F. Grease an 8-inch round pie pan. 2) Melt 1.5 oz butter. Add flour and stir. Gradually add cream and sour cream, mixing well. 3) Remove from heat and whisk in egg yolks. Cover with plastic wrap and let cool slightly. Whisk in cheese, chives, nutmeg, and cayenne. 4) Melt remaining butter and brush over each sheet of pastry. Fold each one in half and use to line the tin, allowing the edges to overhang. 5) Beat the egg whites until stiff peaks form. Fold into cheese. 6) Spoon mixture into the pastry shell and carefully fold the edges of the pastry over the top, keeping as much volume in the souffle as possible. Brush with remaining melted butter and bake for 40-45 minutes.

Comments