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Braised sauerkraut with carrots, apple and chicken fillet
Christmas calls for braised sauerkraut.
Delicious pie with filo pastry.
Before use, keep the filo pastry in its packaging at room temperature for approximately 40-60 minutes.
Meanwhile, peel and cut the apples into small pieces. Place them in a bowl, add cinnamon, and 50 g of erythritol. Mix everything.
Add the grainy curd and mix well again.
Prepare the filling: beat the eggs thoroughly with egg whites, erythritol, and vanilla.
Add yoghurt, cornstarch, and whisk again.
Melt the butter.
Place two sheets of dough in the tin and spread butter over them. Spread a third of the apple and curd mixture on top. Then pour over a quarter of the egg mixture.
Place the next two sheets of dough on top. Spread with butter and add another third of the apple and cottage cheese mixture. Pour over another quarter of the egg mixture.
Place the next 2 slices on top, spread with butter and add a third of the apple and curd mixture. Pour over a third of the egg mixture.
Place the last sheet of dough on top, then pour the remaining egg mixture over it. Fold the edges of the dough into the egg mixture.
Sprinkle with cinnamon sugar and bake in a preheated oven at 175 °C for about 40 minutes.
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Finished product weight 1700
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Christmas calls for braised sauerkraut.
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