Date: Thu, 2 Sep 93 13:29:29 +0200
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From: isr@rodan.acs.syr.EDU (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. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (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. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: bcj@cyberspace.com (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: bcj@cyberspace.com (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: bcj@cyberspace.com (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: bcj@cyberspace.com (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: arielle@taronga.com (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. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: bcj@cyberspace.com (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 %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: bcj@cyberspace.com (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 %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: isr@rodan.acs.syr.EDU (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. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: isr@rodan.acs.syr.EDU (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: isr@rodan.acs.syr.EDU (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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