Phyllo appetizer with pumpkin

Method:

1. Preheat the oven to 180 degrees Celsius. Cut the pumpkin into cubes of 2cm by 2cm. Spread them on a baking sheet and drizzle with 1 tablespoon of oil and the fresh sage. Roast in the oven for 20 minutes, until the pumpkin has softened.
2. Finely chop the sage. Heat a saucepan with a tablespoon of olive oil at medium temperature and fry the sage until crispy. Stick with it because this can happen quickly.
3. Mash the pumpkin with the soy cream and season with salt and pepper. Mix in the sage.
4. Place 5 sheets of phyllo pastry on your counter. Cut this into 9 equal squares. Grease the muffin tin with oil. Brush each phyllo pastry squares with oil and put them slice by slice in the muffin tin. Rotate each square a little bit in relation to the previous one, so that all edges are well covered. Continue until all the phyllo squares are gone.
5. Cut the Max&Bien truffle cheese into small cubes and mix them into the pumpkin mixture with a spoon. Fill each filo snack with a tablespoon of mixture and bake in the oven for another 10-12 minutes until the bites are golden brown.