ingredients

1 can of 4 duck legs confit
120 g pine nuts
4 large shallots
cinnamon powder
2 tablespoons of liquid honey
salt pepper
1 cinnamon stick
1 tablespoon of powdered cumin
1 bunch of fresh coriander
6 sheets of filo pastry
80 g of butter
icing sugar

Steps

Step 1

Bone and crumble the duck legs.

Peel and mince the shallots, fry for 10 minutes in the duck fat over low heat, add the pieces of confit, cook another 10 minutes.

2nd step

Add honey, pine nuts, cinnamon stick and cumin, salt, pepper and mix well. Sprinkle with chopped fresh coriander and mix well.

Melt the butter gently, brush 4 sheets of filo with a paintbrush, fold the leaves in 4, place them in 4 small individual egg dishes, leaving the edges much wider.

Step 3

Place 1/4 of the mixture in the center of each dish, fold the edges inwards.

Cut the two remaining filo leaves in half, butter them with a brush, fold each half sheet in half, place them on each dish and fold the edges under the pastillas.

Step 4

Bake in preheated oven at 200 ° C (6/7 th), cook for 15 minutes, sprinkle with icing sugar and cinnamon.

Serve immediately.