The Melting Pot 2.0/The Melting Pot 2.0.iso/food/misc/phyllo

Text File | 1995-09-27 | 22.0 KB | 614 lines

Newsgroups: rec.food.recipes
From: [e-mail] (Micaela Pantke)
Subject: COLLECTION: Phyllo Recipes (medium long)
Message-ID: <[e-mail]>
Organization: Taronga Park BBS
Date: Thu, 2 Sep 93 13:29:29 +0200



CONTENTS:
---------
Fillo Pastry (Michael S. Schechter)
Phyllo Cheese Pastries (Stephanie da Silva)
Plum Tomato Tart (Brett Jones)
Poppy And Sesame Seed Straws (Brett Jones)
Smoked Trout Tartlets (Brett Jones)
Spiced Lamb Triangles (Brett Jones)
Spicy Phyllo Cups (Stephanie da Silva)
Spinach-Feta Rolls (Brett Jones)
Tips For Handling Phyllo (Brett Jones)
Yummy Fillo Filling (1) (Michael S. Schechter)
Yummy Fillo Filling (2) (Michael S. Schechter)
Yummy Fillo Filling (3) (Michael S. Schechter)

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From: [e-mail] (Michael S. Schechter)

FILLO PASTRY
============

To Make Pastry:
---------------
Open package, cut roll of pastry into thirds.  Unroll one of them, lay
out flat so you can easily take the 1/3-sheets of it.

Take one, lay out flat on wax paper.  Brush both ends with melted
butter, brush middle area sparingly with butter.  Put 1 to 2T of filling
at an end.  roll over it once.

Now fold it up like a flag gets olded, into triangles.  When you reach 1
fold away from other end, slide the whole thing down your paper, and put
another sheet on the end.  Brush 'meeting area', brush other end, brush
middle sparingly.  Continue folding.  At end, stick still a third sheet
on.  that's the last one.  When it's all folded, brush some butter on
outside.  Put on wire rack off to side.

For cooking, put wire rack over pan or cookie sheet, cook at 400 for
15-20 min..  (check 'em after 12 or so, they're done when they look
golden-brown)

You can also use only 2 sheets per pastry, but they're more fragile.
Trying to avoid butter, I've tried olive oil, corn oil, water, beer, and
rice flour/water mix.  Nothing else works.

They seem like they should refrigerate very well..  the skin gets firm
after sitting 15 min on a counter as the butter hardens..  The non-meat
ones should last a while if in a freezer bag I the fridge.

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From: [e-mail] (Stephanie da Silva)

PHYLLO CHEESE PASTRIES
======================

Ingredients:
------------
1 lb muenster cheese
2 eggs, lightly beaten
1 TB chopped parsley
1 lb frozen phyllo dough
2 sticks melted butter

Instructions:
-------------
Grate the muenster cheese finely in a food processor or with a hand
grater.  Add eggs and parsley and blend well.

Remove the phyllo dough from the freezer and gently unroll.  With a
sharp knife, slice dough into thirds, lengthwise, so that each is
approximately 4" x 12".  Re-wrap two thirds of the dough in plastic and
return to the freezer.

Tear a large piece of wax paper and place on counter.  Working quickly,
take one sheet of phyllo dough and brush liberally with butter.  Top
with two more sheets of phyllo, brushing each with butter.  Place
approximately 1 TB of cheese mixture at one end of the buttered sheets,
1 inch from the edge.  With your fingers, roll the dough over the cheese
mixture twice.  Fold in the edges of the dough and continue rolling
tightly until the end.  (Be careful not to tear the dough or roll too
loosely, otherwise the cheese will spill out when baking).  Place seam
side down on a cookie sheet and brush tops with butter.  Repeat with
remaining phyllo sheets.  Bake at 400 degrees for approximately 15
minutes or until golden and crispy.

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From: [e-mail] (Brett Jones)

Source: Eating Well, May/June 1993.

PLUM TOMATO TART
================
(Servings: 40)

Ingredients:
------------
1          large Egg white
3 tblsp    Olive oil
6          Phyllo dough sheets (14x18")
5 tsp      Breadcrumbs; dry
1/3 cup    Dijon mustard
1/4 cup    Parmesan cheese; freshly grated
1 lb       Plum tomatoes (about 8)
2 tblsp    Parsley; fresh (chopped)
1 tsp      Thyme; fresh, or 1/2 tsp drie

Instructions:
-------------
Set oven rack on the upper level; preheat to 400 degrees F.  Lightly
coat a baking sheet with nonstick cooking spray or line with parchment
paper In a small bowl, whisk together the egg white and 2 tablespoon.
olive oil.

Lay a sheet of phyllo on the prepared baking sheet, and with a pastry
brush, lightly coat the surface with the egg-white mixture.  Sprinkle
with 1 tsp.  breadcrumbs.  Repeat this step, layering 4 more sheets of
phyllo on top and brush with egg-white mixture.  To form an edge to the
tart, carefully roll over the edges toward the center, using the blade
of a knife to help you get started.

With a rubber spatula, spread mustard over the surface of the dough and
sprinkle with cheese.  (The tart can be prepared ahead to this point.
Wrap and freeze for up to 2 months.  Do not thaw before continuing.)
Arrange tomato slices on top in 5 rows of 8 slices each.  Bake for 15 to
20 minutes, or until the pastry is golden brown.  Let cool in the pan
for 5 minutes.  In a small bowl, combine the remaining 1 tablespoon.
olive oil, parsley, garlic and thyme.  With your fingers or a fork, dab
some of the herb mixture onto each tomato slice.  Slide the tart onto a
serving platter or, if you wish to serve bite-sized appetizers, slide it
onto a cutting board and with a sharp knife or pizza cutter, cut the
tart into squares between the tomato slices.  Serve warm or at room
temperature.

32 calories per piece: 1 g protein, 1 g fat, 4 g carbohydrate; 40 mg
sodium; 1 mg cholesterol.

**"The tangy mustard is a pleasing accent to the sweet tomatoes in this
easy-to-prepare appetizer."

Submitted by Carole Furuya

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From: [e-mail] (Brett Jones)

Source: Eating Well, May/June 1993.

POPPY AND SESAME SEED STRAWS
============================
(Servings: 60)

Ingredients:
------------
2 tblsp    Poppy seeds
2 tblsp    Sesame seeds
1          large Egg white
2 tblsp    Olive oil
1/4 tsp    Salt
6          Phyllo dough sheets (14x18")

Instructions:
-------------
Preheat oven to 400 degrees F.  Lightly coat 2 baking sheets with
nonstick cooking spray or line with parchment paper.  Heat a small heavy
skillet over medium heat.  Add the poppy and sesame seeds and cook,
stirring until they are aromatic and toasted, 2 to 3 minutes.  Turn out
onto a plate to cool.  In a small bowl, whisk together egg white, oil
and salt.

Lay a sheet of phyllo on a work surface with a short side toward you.
With a pastry brush, lightly coat the lower half of the sheet with the
egg-white mixture and sprinkle with 1 tsp.  seeds.  Fold the upper half
over to cover the lower half.  Brush the right half of the folded sheet
with egg-white mixture, sprinkle with 1/4 tsp.  seeds and fold the left
half over the seeds.  Brush the bottom half of the folded sheet with the
egg-white mixture, sprinkle with 1/4 tsp.  seeds and fold the upper half
over.  Finally, brush the top with the egg-white mixture and sprinkle
with 1/4 tsp.  seeds.  Cut into 10 short strips using a knife or
serrated pastry cutter.  With a wide spatula, transfer the strips to the
baking sheet, placing them about 1/2 inch apart.  Repeat the procedure
with the remaining 5 sheets of phyllo, egg-white mixture and seeds.
Bake the straws for 8 to 10 minutes, until golden and crisp.  Transfer
to a rack to cool.

The straws may be stored in an airtight container at room temperature
for 1 week or in the freezer for up to 2 months.

Makes about 5 dozen straws.

19 calories per straw: 1 g protein, 1 g fat, 3 g carbohydrate; 23 mg
sodium; 9 mg cholesterol.

Submitted by Carole Furuya

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From: [e-mail] (Brett Jones)

SMOKED TROUT TARTLETS
=====================
(Servings: 48)

Ingredients:
------------

Phyllo Tart Shells:
-------------------
1        large Egg white
2 tblsp  Olive oil
1/4 tsp  Salt
8        Phyllo dough sheets (14x18"

Smoked Trout Filling:
---------------------
2 pkg     Cream cheese, low-fat (8 oz)
1/2 lb    Trout fillets; smoked, skin and pin bones removed
1/3 cup   Scallions; chopped (2 scall
4 tsp     Horseradish; well drained
1 cup     Cucumber; shredded

Instructions:
-------------

To make phyllo tartlet shells:
------------------------------
Preheat oven to 325 degrees F.  Lightly coat 2 mini-muffin pans with
nonstick cooking spray.  In a small bowl, whisk together egg white, oil
and salt.

Lay a sheet of phyllo on a work surface and with a pastry brush, lightly
coat it with the egg-white mixture.  Lay a second sheet smoothly on top,
taking care to line up the edges before setting the sheet down.  (Once
you set down the sheet, it cannot be moved.) Brush with the egg-white
mixture and repeat with 1 more sheet.  Lay a fourth sheet on top but do
not brush it.

With a knife, cut the dough into 4 strips lenghtwise and 5 strips
crosswise, making 24 squares.  Press squares into muffin cups and bake
for 8 to 12 minutes, or until golden brown and crisp.  Transfer the
tartlets to a rack and let cool.  Repeat the procedure with the
remaining 4 sheets of phyllo and egg-white mixture.  (The baked tartlet
shells may be stored in a closed container at room temperature for 1
week or in the freezer for up to 2 months.)

To make smoked trout filling:
-----------------------------
In a food processor, combine cream cheese and smoked trout; process
until fairly smooth.  Add scallions and horseradish and pulse until just
combined.  (Alternatively, finely mince the smoked trout with a knife
and combine with the cream cheese, scallion and horseradish in a small
bowl.) (The smoked filling may be made ahead and refrigerated for up to
2 days.) Shortly before serving, spoon or pipe about 1 heaping tsp.  of
filling into each tartlet shell and garnish with shredded cucumber.

50 calories per piece: 3 g protein, 2 g fat, 5 g carbohydrate; 94 mg
sodium; 5 mg cholesterol.

**"The rich, creamy filling contrasts with the pleasant crunch of the
tartlet shell."  -From Eating Well, May/June 1993.

Submitted by Carole Furuya

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From: [e-mail] (Brett Jones)

Source: Eating Well, May/June 1993.

SPICED LAMB TRIANGLES
=====================
(Servings: 24)

Ingredients:
------------

Lamb Filling:
-------------
1/2 cup      Raisins; golden (chopped)
2 tblsp      Pine nuts
2 tsp        Olive oil
1            Onion, finely chopped
2            Garlic cloves, finely choppd
1/2 lb       Ground lamb; lean
2 tsp        Cumin; ground
1 tsp        Cinnamon; ground
3/4 tsp      Allspice; ground
1/4 cup      Chicken stock (defatted, with reduced sodium)
1/4 cup      Parsley; chopped fresh
1 1/2 tblsp  Lemon juice; fresh
Salt and pepper, to taste

Phyllo Pastry:
--------------
1          large Egg white
2 tblsp    Olive oil
1/4 tsp    Salt
8          Phyllo dough sheets (14x18"
1 tsp      Poppy or sesame seeds or a combination

Instructions:
-------------

To make lamb filling:
---------------------
In a small bowl, cover raisins with boiling water and let steep for 5
minutes; drain and set aside.

Set a large nonstick skillet over low heat and add the pine nuts.  Cook,
stirring, until well toasted, 3 to 4 minutes.  Turn out onto a plat to
cool.  Chop pine nuts and reserve.  Add oil to the skillet and heat over
medium heat.  Add onions and garlic; saute until softened and beginning
to color, 3 to 5 minutes.  Add lamb, cumin, cinnamon and all-spice;
cook, stirring, until the lamb is no longer pink, 2 to 3 minutes.
Transfer to a colander and drain off fat.  Return the lamb mixture to
the skillet and add chicken stock, reserved raisins and pine nuts,
parsley and lemon juice; cook until liquid is absorbed, about 1 minute.
Season with sal and pepper.  Let cool.  (The lamb filling can be
prepared ahead and refrigerated for up to 2 days.)

To form phyllo triangles:
-------------------------
Set oven rack on the upper level; preheat to 350 degrees F.  Lightly
coat a baking sheet with nonstick cooking spray ro line with parchment
paper.  In a small bowl, whist together egg white, oil, and salt.

Lay a sheet of phyllo on the work surface with short side toward you.
Cut lenghtwise into thirds.  Brush the lenghtwise half of each strip
lightly with the egg-white mixture.  Place a tablespoon of filling at
the bottom of the strip and fold one corner of the strip over the
filling diagonally across to the opposite edge to form a triangle.
Continue to fold the triangle onto itself, as you would fold a flag.
Place on the prepeared baking sheet.  Repeat with the remaining phyllo,
egg-white mixture and filling.

Brush the triangles lightly with the egg-white mixture and sprindle with
seeds, if desired.  Bake for 20 to 25 minutes, or until dar, golden.
Let cool for 5 minutes before serving hot.  (The triangles may be baked
up to 2 days in advance, then reheated in a 350 degree F oven for 10 to
12 minutes, or until heated through.)

95 calories per piece: 4 g proten, 4 g fat, 11g carbohydrate; 76 mg
sodium; 7 mg cholesterol.

**"Savory lamb and sweet golden raisins fill these delicious morsels."

Submitted by Carole Furuya

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From: [e-mail] (Stephanie da Silva)

SPICY PHYLLO CUPS
=================

Ingredients:
------------
6 sheets   phyllo pastry
1 T        olive oil
1          onion, finely chopped
1/4 cup    pine nuts
2          cloves of garlic, crushed
1 t        ground cumin
1 t        ground cardamom
1/8 t      cayenne pepper
1/4 t      ground cinnamon
1/4        pound mushrooms, chopped
1/3 cup    raisins, chopped
1 T        olive oil
1/2 pound  rump steak, chopped (I used tenderloin)
black pepper
chives

Instructions:
-------------
Stack three sheets of phyllo dough on a work surface.  For cups, use a
three inch round tart pan or mold to cut out circles, and then place the
circles in 2 1/4" tart pans.  For boats, use a 4 1/2 x 2" boat-shaped
tart mold as a guide and place the phyllo into 3 1/2 x 1 1/2"
boat-shaped molds.  Cut out approximately 30 cups or boats.

Bake at 425 for 6-8 minutes.  They should be golden brown.  Remove
carefully from the molds and cool on a wire rack.

Heat 1 T olive oil in a frying pan.  Cook onion over medium-low heat
until soft but not browned (5-6 minutes).  Add the pine nuts the garlic,
and the cumin, cardamom, cayenne, and cinammon.

Cook 2-3 minutes.  Add mushrooms and cook until soft.  Add raisins.
Transfer to a plate.

Heat 1 T olive oil in the frying pan.  Stir-fry the steak until it
changes color.  Add the mushroom mixture and combine.  Season with
pepper, and salt if desired.  Spoon filling into cups or boats.
Sprinkle with cut chives.  Serve warm.

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From: [e-mail] (Brett Jones)

Source: Eating Well, May/June 1993

SPINACH-FETA ROLLS
===================
(Servings: 36)

Ingredients:
------------

Spinach-Feta Filling:
---------------------
1 1/4 lb   Spinach; fresh, stemmed and washed
1 tblsp    Olive oil
3 bunch    Scallions, trimmed and chopped (1-1/2 c)
1/4 cup    Feta cheese; crumbled
2 tblsp    Parmesan cheese, freshly grated
2 tblsp    Dill; fresh, chopped
1 tblsp    Lemon juice
2          large Egg whites
Salt & pepper, to taste

Phyllo Pastry:
--------------
8         Phyllo dough sheets (14x18")
1         large Egg white
2 tblsp   Olive oil
1/4 tsp   Salt
1 tsp     Poppy or sesame seeds, or a combination

Instructions:
-------------

To make filling:
----------------
Put spinach with water still clinging to the leaves in a large pot.
Cover and cook over medium heat until the spinach is wilted, about 5
minutes.  Drain and refresh with cold water.  Squeeze the spinach quite
dry and chop.  In nonstick skillet, heat oil over medium heat.  Add
scallions and saute until softened, 2 to 3 minutes.  Transfer to a
medium-sized bowl and stir in spinach, feta, Parmesan, dill and lemon
juice.  Season with salt and pepper.  Beat egg whites lightly with a
fork and stir into the spinach mixture.

To form phyllo rolls:
---------------------
Set oven rack on the upper level; preheat to 350 degrees F.  Coat a
baking sheet lightly with nonstick cooking spray or line with parchment
paper.  In a small bowl, whisk together egg white, oil and salt.  Lay
one sheet of phyllo on a work surface with a short side toward you.
Brush lower half of the sheet with the egg-white mixture.  Repeat this
step with a second sheet of phyllo and set on top of the first.  Spoon
one-quarter of the spinach filling along one long edge.  Tuck in the
side edges and roll up, jelly-roll fashion.  Place on the prepared
baking sheet.  Repeat with the remaining phyllo, egg-white mixture and
filling, making 4 rolls in all.  Brush tops of the rolls lightly with
the egg-mixture and sprinkle with seeds, if desired.  Bake for 25 to 30
minutes.  With a serrated knife, cut each roll diagonally into 9 pieces
and serve hot.

The rolls may be prepared, baked and sliced up to 2 days in advance.
Reheat in a 350 degree F oven for 10 to 12 minutes, or until heated
through.  Makes 36 appetizers.

39 calories per piece: 2 g protein, 2 g fat, 5 g carbohydrate; 77 mg
sodium; 1 mg cholesterol.

**"Inspired by the Greek appetizer spanakopitakia, these rolls are easy
to make for a crowd."

Submitted by Carole Furuya

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From: [e-mail] (Brett Jones)

Source: Eating Well, May/June 1993.

TIPS FOR HANDLING PHYLLO
========================

For appetizers with a lot of style but little fat, phyllo pastries are a
natural.  The paper-thin sheets of phyllo dough can be rolled, folded,
shaped, seasoned, or filled in countless ways.  In typical phyllo
recipes, however, the layers of dough are freely brushed with melted
butter; when baked, the butter keeps the thin sheets separate, producing
a flaky--and fat-saturated--result.  We developed a technique in which
the leaves of phyllo are lightly coated with a blend of egg white and
olive oil.  During baking, the egg whites become crisp while the oil
keeps the leaves separate.  The low-fat technique has an unexpected and
welcome benefit: the pastries turn out crisper and less oily than those
made with pure fat, and filled pastires don't become soggy.

Frozen phyllo (or filo or fillo) is available in most supermarkets; it
is also sold fresh in some Greek and Middle Eastern specialty shops.
One pound of dough averages 25 large sheets of pastry.  Our recipes were
devloped for full-sized sheets, either 14 by 18 inches or 12 by 17
inches.  These appetizers work beautifully for entertaining because they
can be prepared in advance and refrigerated or frozen.

Tips:
-----
Phyllo Dough is easy and fun to work with as long as it doesn't get
soggy or dried out.  To avoid these potential hazards:

Thaw frozen phyllo in the refrigerator for at least 8 hours or
overnight; this will prevent damp spots that could cause the sheets of
dough to stick together.

Remove phyllo from refrigerator, and leave unopened at room temperature
for 1 to 2 hours.

Clear a large work surface before removing phyllo from the box.

Carefully unroll sheets onto a dry surface.

Keep sheets of phyllo covered with plastic wrap or wax paper while you
work; if the dough is left uncovered for even a short period of time, it
dries out and breaks into flakes.

Work quickly and with a gentle hand.

Submitted by Carole Furuya

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From: [e-mail] (Michael S. Schechter)

YUMMY FILLO FILLING (1)
=======================

Ingredients:
------------
1/3 cup    walnut
1/3 cup    almond
2/3 cup    raisin
1/4?? cup  olive oil
1 can      anchovy

1 T oil in pan, heat add saute crushed walnuts.  Add almond, heat,
sautee 10min or until start smelling wondeful.  Add more oil as needd to
prevent sticking.  Add raisins, more oil, cook, strring for 2 minutes,
then cover and let cook.  Check and add oil every now and then if needed
for anothee 5 min.  Remove from heat

Open anchovy can.  Eat one.  tear one in half, give 1/2 to cat.  Wave
other half at housemate who 'hates' anchovy then give to cat.  Take 2/3
of remaining anchivies, cut into tiny pieces.  Mix into nuts/raisins.

Use as fillo filling.

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From: [e-mail] (Michael S. Schechter)

YUMMY FILLO FILLING (2)
=======================

Ingredients:
------------
2/3 bunch  spinach, no stems, chopped into 1/4" peices
1/2 lb     feta cheese, crumbled
5          cherry tomatoes, minced
6 African Red Devil chilies, crumbled. (could use birds eye or jalapenos
           also.. something with a *sharp* sting rather than a *long* burn)
olive oil

Mix everything.  Add enough olive oil so it'll be a paste and be
spoonable.

Use as fillo filling

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From: [e-mail] (Michael S. Schechter)

YUMMY FILLO FILLING (3)
=======================

Ingredients:
------------
8 oz     white fish
1 can    broken shrimp
3 tblsp  cream cheese
2        scallions
2 tblsp  horseraidh
2 tblsp  dijon mustard
1 tsp    white pepper

Cook whitefish, scallions, shrimp in peanut or corn oil.  Add rest of
ingredients, mix well over low heat.  Refrigerate until cooled.  Fill
Fillos.

I made all three of the above for a painting party saturday and it was
enough for 3 lbs of fillo, using three-one-third-sheet triangles for
each.

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