Airy pastry creation with Austrian wine
Crispy filo pastry nests filled with fresh wild herbs and cream cheese – a spring-like starter that perfectly complements the strong Grüner Veltliner Smaragd.
Ideal wine accompaniment: Grüner Veltliner Smaragd DAC (Wachau, Austria)
This powerful white wine from the Wachau impresses with its peppery spiciness and flavours of ripe pear and white pepper. The mineral density of the primary rock soils emphasises the earthy notes of wild herbs, while the lively acidity balances out the creaminess of the fresh cheese. The full texture of the ‘Smaragd’ (highest quality level) carries the dish, and the delicate bitter note on the finish harmoniously rounds off the flavour experience.
5 more wine recommendations:
Sauvignon Blanc from Südsteiermark DAC (Austria) This Styrian Sauvignon Blanc impresses with its intense gooseberry notes and fresh herbal flavours. The lively acidity cuts through the filigree paste, while the mineral character emphasises the wild herbs. The typical nettle flavour in particular complements the tart freshness of the filling. The cool fermentation in stainless steel tanks preserves a vibrant freshness that rounds off the dish perfectly.
Vernaccia di San Gimignano DOCG (Tuscany, Italy) This Tuscan white wine with its almondy texture and salty minerality creates an interesting contrast. The slight oxidation note corresponds with the baked dough, while the citrus freshness emphasises the herbs. The traditional vinification in cement tanks gives it a unique density that keeps the flavour on the tongue for a long time.
Silvaner Spätlese dry from Franconia (Germany) With its herbaceous flavour and spicy depth, this wine perfectly complements the wild herb filling. The stony minerality of the shell limestone soils lends the dish additional structure. The long maturation on the vine develops flavours of dandelion and freshly mown hay, reminiscent of the wild herbs in the dish.
Fiano di Avellino DOCG (Campania, Italy) This complex white wine offers aromas of roasted hazelnuts and honeydew melon. The creamy texture combines with the fresh cheese, while the mineral salinity emphasises the herbs. The late harvest of the grapes gives it a sun-kissed fullness that rounds off the dish wonderfully.
Chenin Blanc from the Loire Valley AOC (France) This versatile Chenin Blanc surprises with flavours of quince and fresh hay. The balanced acidity balances the dish, while the delicate honey note emphasises the doughy sweetness. The chalky soils of the Loire give it an invigorating minerality that refreshes the palate.
The recipe:
Oster-Nestchen aus Filoteig mit Wildkräuterfüllung
Kochutensilien
- 1 Muffinform
- 1 Pinsel
- 1 Schüssel
- 1 Messer
Zutaten
Für die Nester:
- 6 Blätter Filoteig
- 1 Ei zum Bestreichen
- 1 EL Butter
Für die Füllung:
- 100 g Frischkäse
- 1 Handvoll Wildkräuter Bärlauch, Löwenzahn
- 1 TL Zitronensaft
Zubereitung
Teig vorbereiten:
- Filoteigblätter auftauen
- In Muffinform zu Nestern formen
- Mit zerlassener Butter bestreichen
Füllung zubereiten:
- Kräuter waschen und hacken
- Mit Frischkäse und Zitronensaft vermengen
Backen:
- Füllung in die Nester geben
- Mit Ei bestreichen
- Bei 180°C 15–20 Minuten backen
Empfohlene Beilagen:
- Frühlingssalat mit Radieschen
- Zitronen-Dill-Sauce
- Eingelegte Kirschtomaten
