Mini Filigree Onion Cakes

Knead ingredients for the dough until smooth. Then cover and refrigerate for 30 minutes. Peel and finely dice the onions. Heat the olive oil and saute the onions until translucent. Let cool for 20 minutes. Place the eggs, crème fraîche and rosemary in a bowl and whisk together. Add the cheese, season with salt and pepper, and mix with the onions.


Roll out dough thinly on lightly floured work surface. Cut out 48 circles of 6 cm Ø.Cut Black Forest Ham slices in half and place half a slice in each well of a mini muffin tray. Place the cut out dough circles on top and press down a little.

Then fill the onion mixture into the cavities and bake the onion fritters

in a preheated oven at 200 °C top/bottom heat for about 18 minutes until golden brown.


250 g flour type 405

200 g low-fat quark

140 g butter

1⁄2 tsp salt


500 g onions, peeled

2 tablespoons olive oil

2 eggs (M class)

100 g crème fraîche

1 tsp. freshly chopped rosemary

200 g grated cheese

24 slices of eagle

Black Forest ham

salt, pepper