Baskets with fennel and gorgonzola

00866 BASKETS with fennel and GORGONZOLA CHEESE ingredients 24 baskets: 120 g of gorgonzola, 120 g of fresh cream, 2 eggs, 1 tablespoon olive oil 2 small fennel, 4 sheets of phyllo dough, peanut oil.

In a bowl, mix the cream cheese and eggs until a smooth dough.

Clean the fennel and cut them into thin slices, heat oil in a small saucepan and cook the fennel, stirring, until it is tender.

Preheat oven at medium temperature; Lightly grease 24 small pastries moulds; cut the dough into squares of 7 cm.

When stacking two squares on work surface, ungeteli oil, add two more squares of dough diagonally to form a star and grease oil again.

Line the bottom of a mold with the star-shaped pasta.

Repeat the operation until the dough.

Spread cheese-making into the molds, cover with the fennel and cook for about 15 minutes at medium oven until the topping is firm and slightly Golden pasta.

Let stand 5 minutes and then put.

Served hot.