View Full Version : phyllo recipes
11-04-2001, 03:29 PM
I have a bunch of leftover phyllo dough after making the mushroom and shallot strudel...I found a thread from May that had some suggestions, but not too many...anyone out there have some (preferably easy) phyllo recipes?
11-04-2001, 07:29 PM
One of my favorites. This makes beautiful "packets" suitable for serving to guests.
Phyllo Wrapped Chicken and Peppers
2 red peppers ( I have used bottled roasted red peppers)
4 T. butter (I use less)
½ lb. phyllo dough
1/3 c. dry bread crumbs
4 boneless, chick breasts about 1 and 1/4 lb.
1 t. dried tarragon
6 oz. Chevre or feta cheese (or boursin)
Broil the peppers on all sides until black and blistered. When they’re cool enough to handle, peel, halve and seed then and put them on paper towels to drain. Heat the oven to 350. Melt the better and brush a baking sheet lightly with some of it. Put a sheet of the phyllo on a work surface and brush with butter. Put a second sheet across the bottom of the first to form and upside-down T and brush it with butter. Put a third sheet on top of the first one and brush it with butter. Sprinkle ¼ of the crumbs centered near the bottom of the overlapping sheets over an area the size of a chicken breast. Put a chicken breast on top of the crumbs, sprinkle with a few drops of lemon juice, tarragon, salt and pepper, top with a pepper half and crumble some of the cheese over all. Fold the bottom of the dough over the breast, brush with butter and then fold in the two sides and brush the top with butter. Now turn the chicken over and over, folding the dough around it to form a neat package. Put the dough wrapped chicken on the baking sheet seam side down and brush the top with butter. Repeat for the remaining breasts. Bake in the preheated oven until golden brown, about 30 min. Serve with lemon wedges.
11-04-2001, 07:32 PM
This one is really good and is pretty easy to make. BTW, how was the Strudel?
Pastry-Wrapped Chiles Rellenos
1 cup drained cannellini beans, mashed
1/2 cup frozen whole kernal corn, thawed
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
2 1/2 tablespoons minced purple onion
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 (4-ounce) cans whole green chiles
1 (16-ounce) package commercial frozen phyllo pastry, thawed
Vegetable cooking spray
1 1/4 cups no salt added salsa
1/2 cup plus 2 tablespoons non fat sour cream
sliced green onions (optional)
Combine first 6 ingredients; stir well.
Drain chiles. Set 10 chiles aside; reserve remaining chiles for another use. Make a lengthwise slit down each chile. Carefully stuff bean mixture evenly into chiles; gently reshape chiles.
Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Lightly coat phyllo with cooking spray. Top with 1 sheet phyllo; lightly coat with cooking spray. Fold phyllo in half crosswise, bring short ends together. Lightly coat with cooking spray.
Place 1 stuffed chile in center of phyllo, parallel with short edge and 1 1/2 inches from bottom edge. Fold sides over chile. Roll up phyllo, jellyroll fashion, starting with short side. Place, seam side down, on an ungreased baking sheet. Lightly coat phyllo with cooking spray. Repeat procedure with remaining phyllo and stuffed chiles.
Bake at 400 degrees for 16 minutes or until crisp and golden. Place 2 chiles rellenos on each serving plate; top each with 1/4 cup salsa and 2 tablespoons sour cream. Garnish with green onions, if desired.
11-04-2001, 08:31 PM
I'm not sure where I got this recipe, but it is easy and always a big hit, especially at holiday parties.
Place 8 sheets of phyllo dough (fanned out, like in a star shape) in a 9 in. pie plate. Place a wheel of brie in the center of the pie plate. Spread apricot preserves (or your favorite preserves--I've also topped it with whole-berry cranberry sauce and chopped walnuts) on top of the brie wheel. Fold the top sheet of dough over the brie, pleating the excess; brush the top and sides with melted butter. Repeat with all layers of phyllo dough. Bake in a 350 degree oven for 20 minutes or until golden brown. Serve with fruit, crackers or french bread.
11-04-2001, 09:32 PM
The November '01 issue of CL has a finger dessert that uses phyllo... looks pretty yummy!
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