Have left-over phyllo -- any suggestions?!

[Irene Bartlett]

A long time ago I made a dessert with Phyllo and it was pretty good. I don't have the recipe because it was a creation (he he he!). I cooked some apples and added cinnamon, raisins, walnuts and sugar. You put this mixture on one side of the phyllo dough, roll it once, then fold both sides in and wrap again (hope this is clear). I brushed some beaten egg on the top and put it in the oven for a few minutes. I served it with ice cream and it was Yummy !

[Lynn B]

Irene,
Some of the best recipes are our own creations! http://www.cookinglight.com/bbs/smile.gif Thanks for the great idea!
Lynn

[Curleytop]

Here is on you might try!
* Exported from MasterCook *

FILO PIE CRUST

Recipe By :1001 Secrets of Great Cooks - Jean Anderson
Serving Size : 0 Preparation Time :0:00
Categories : Filo Pastry
Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ -----------------------------
8 Leaves Phylo dough

Thaw filo as directed, lift two leaves from the stack and center in a 9 or 10 inch pie pan sprayed with nonstick cooking spray. Lay two more leaves in pan at right angles to first, then two more on the bias to fill gaps, then two so pan is fully lines. With damp paper toweling, gently press phylo into pan. Take care removing towel so you don't tear the phylo. Fill pie as directed, then to "crisp" the crust, bake the pie 10 minutes on a heavy-duty baking sheet, preheated with the oven to 425° (400° convection). Finish baking the pie, still on the baking sheet, at 350° (325° convection) or as recipe directs.

[Lynn B]

Curleytop,
That's so intriguing! Thank you!
Would I then just use and fill like any other pie shell? For pies or quiche, etc? Thanks again!!!
Lynn

[Alisa]

The great thing about phyllo - I mean ONE of the great things about phyllo is that you can just re-freeze it if you don't use it all at once.

[ama47369]

I think this is the recipe lindrusso was refering to....

PHYLLO TRIANGLES WITH CURRIED WALNUT CHICKEN
2 1/2 pounds whole chicken breasts
2 tablespoons unsalted butter
2 1/2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
1 cup milk
1/2 teaspoon kosher salt
1/2 cup chopped toasted walnuts
1 pound phyllo pastry
1 pound (4 sticks) unsalted butter
1. Heat the oven to 375º. Arrange the chicken breasts in a roasting pan and cook and cook until the juices run clear when pierced with a knife, about 45 minutes. Let cool. Remove the skin and bones, and discard. Cut the meat into small pieces. Set aside.
2. Heat 2 tablespoons butter in a small pan. Add the flour and curry powder and cook over low heat, stirring occasionally, about 2 minutes. Whisk in the milk, and whisk until the mixture thickens. Add salt. Stir in the walnuts and the chicken. Set aside to cool completely.
3. To prepare the triangles, trim the edges of the pile of phyllo dough so that it is easier to work with. To assemble, place 1 sheet of phyllo on a flat surface and brush with melted butter. Top with 2 more sheets, buttering EACH sheet. Cut the combined sheets in half crosswise. Then cut each half lengthwise into 2 1/2-inch-wide strips (with Pepperidge Farm dough, you will get about 12 8 or9-inch long strips). Using about 2 teaspoons of filling, spoon the filling onto the center of the END of each strip, and form a triangle by folding the lower right-hand corner to the opposite side, as you would a flag. Continue folding to the end of the strip. Repeat with the remaining phyllo and filling. (These can be frozen at this point - they should be good for a month or so???)
4. Preheat the oven to 375º with 2 racks. Line 2 baking sheets with parchment paper. Working in batches, place the phyllo triangles on the baking sheets. Brush them with melted butter and bake until golden brown, 7 to 10 minutes.
Enjoy!

[Lynn B]

ama47369,
Thanks so much for the recipe! It sounds delicious!
Lynn

[Grace]

Hi Lynn, here is an Apple Strudel recipe from CL from a long time ago. There is also a Plum Strudel recipe, a Pear, Crab and Brie Strudel, and Yugoslavian Baklava recipe, all from CL. Let me know if you want me to post any of the others!

CookWare(tm) from Cooking Light(r)

Apple Strudel

SOURCE: Cooking Light YEAR: October 1996 PAGE: 130

INGREDIENTS FOR 8 SERVINGS:
1/3 cup raisins
3 tablespoons amaretto (almond-flavored liqueur)
3 cups coarsely chopped peeled Granny Smith apple (about 1 pound)
1/3 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
8 sheets frozen phyllo dough, thawed
Butter-flavored cooking spray
2 cups vanilla low-fat ice cream
Fresh mint (optional)

INSTRUCTIONS:
This classic dessert tastes best served warm from the oven.

1. Combine raisins and amaretto in a bowl. Microwave at high 1-1/2 minutes;
drain well.

2. Combine raisins, apple, sugar, flour, and cinnamon in a bowl. Toss well,
and set aside.

3. Place 1 phyllo sheet on work surface (cover remaining dough to keep from
drying); lightly coat with cooking spray. Working with 1 phyllo sheet at a
time, coat remaining 7 phyllo sheets with cooking spray, placing one on top of
the other. Place a sheet of plastic wrap over phyllo, pressing gently to seal
sheets together; discard plastic wrap.

4. Spoon apple mixture along 1 long edge of phyllo, leaving a 2-inch border.
Fold over the short edges of phyllo to cover 2 inches of apple mixture on each
end.

5. Starting at long edge with 2-inch border, roll up jelly-roll fashion. (Do
not roll tightly, or strudel may split.) Place strudel, seam side down, on a
jelly-roll pan coated with cooking spray. Score diagonal slits into top of
strudel using a sharp knife. Lightly spray strudel with cooking spray.

6. Bake at 350 degrees for 35 minutes or until golden brown. Serve warm with
ice cream. Garnish with fresh mint, if desired. Yield: 8 servings (serving
size: 1 slice and 1/4 cup ice cream).

NUTRITIONAL INFORMATION:
CALORIES 211 (15% from fat); FAT 3.6g (sat 1.2g, mono 0.9g, poly 1.2g);
PROTEIN 3.1g; CARB 40.3g; FIBER 1.5g; CHOL 5mg; IRON 0.9mg; SODIUM 121mg; CALC
53mg

Oh, and do give a review of whichever recipe you end up making!!! Thanks!

[ama47369]

I just remembered this one, My DH and I both liked it! http://www.cookinglight.com/bbs/smile.gif Amanda

Cheddar-Asparagus Potpie
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups sliced asparagus (about 1 pound) -- (1-inch)
2 cups diced red potato -- (1/2-inch)
1/2 cup all-purpose flour
1 1/2 teaspoons paprika
3/4 teaspoon salt
1/8 teaspoon ground red pepper
1 garlic clove -- minced
2 1/2 cups fat-free milk
1 cup shredded reduced-fat sharp cheddar cheese -- (4 ounces)
(such as Cracker Barrel)
3/4 cup diced lean smoked ham -- (1/2-inch)
1/2 cup sliced green onions
Cooking spray
4 sheets frozen phyllo dough -- thawed
1 tablespoon butter -- melted
1. Preheat oven to 350 degrees.
2. Cook asparagus in boiling water 2 minutes or until crisp-tender. Remove from pan with a slotted spoon. Place asparagus in a bowl; set aside. Add potato to pan; cook in boiling water 5 minutes or until tender. Drain. Add to asparagus.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and next 4 ingredients (flour through garlic) in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick (about 10 minutes), stirring constantly. Add cheese, stirring until cheese melts. Remove from heat; stir in asparagus, potato, ham, and onions. Spoon asparagus mixture into an 11 x 7-inch baking dish coated with cooking spray.
4. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying), and gently brush 1 side of phyllo with about 1 teaspoon melted butter. Fold phyllo in half crosswise, and place over filling. Repeat procedure with remaining phyllo and butter. Trim excess phyllo from edges of dish, and discard. Lightly coat phyllo with cooking spray.
5. Bake at 350 degrees for 25 minutes or until golden brown and bubbly around the edges. Let stand 10 minutes. Yield: 6 servings.
Source:
"CL"
- - - - - - - - - - - - - - - - - - -
Per serving: 98 Calories (kcal); 3g Total Fat; (26% calories from fat); 2g Protein; 16g Carbohydrate; 5mg Cholesterol; 349mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : If you prefer, the microwave works great for cooking the asparagus and potato, giving you a potless head start on this recipe.

[This message has been edited by ama47369 (edited 05-28-2001).]

[Lynn B]

Grace and Amanda,
THANK YOU both for the additional delicious recipes sent my way!!! http://www.cookinglight.com/bbs/smile.gif
I can't wait to try these!
And yes, I will definitely post reviews of the one(s) I make!
Thanks again! http://www.cookinglight.com/bbs/smile.gif
Lynn

[JennieL]

One of my favorites: Sorry, but I don't have the nutritional info.

Phyllo Wrapped Chicken and Peppers

2 red peppers
4 T. butter
1 lb. phyllo dough
1/3 c. dry bread crumbs
4 boneless, chick breasts about 1/14 lb.
lemon
1 t. 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.

[Lynn B]

Hi!

I made the Chicken Strudel recently (quite excellent!) and have LOTS of phyllo left in the box.

I had never used phyllo before, and am not sure what to do with the rest of it.

Does anyone have a favorite phyllo recipe, (main dishes preferred, but desserts OK, too!) - or any other ideas/suggestions/etc?

THANK YOU! http://www.cookinglight.com/bbs/smile.gif

Lynn

[lindrusso]

Lynn,

Hi there. I too am making the Strudel. I plan to use some of the leftover sheets to make the Mini-Spanakopitas in the June issue - I can't vouch for them, but they look good. You can freeze these little phyllo triangles for later use - I've done it with other phyllo triangles before with great success.

I also have recipe for other triangles such Curried Walnut Chicken, etc. Let me know if you want the recipes (though I think they are on this board somewhere).

[Lynn B]

lindrusso,

Thanks! I haven't received my June issue yet, though, so I don't know about that recipe you refer to! But as soon as I get it, I will check it out.

I'm not sure what you mean about freezing the phyllo triangles, either... but maybe that will be clearer, too, once I get my magazine!

The Curried Walnut Chicken sounds WONDERFUL!!! I will do a search and try to find it. I will let you know if I am successful!

Again, thank you!

Lynn

[SusanL]

Grace The brie strudel would be greatly appreciated, if you have the time- what a wonderful appetizer... Thanks

[lindrusso]

Thanks for posting that Amanda - I was in a hurry yesterday!

Lynn - As for the freezer....I have made the chicken triangles, frozen them BEFORE baking and they come out wonderfully. I made the strudel and mini-spanakopitas last night. The spanakopitas are in the freezer awaiting company next week.

Looks like you have plenty of ideas for using your phyllo.

And thanks Alisa - I wouldn't have thought to refreeze it!

[Grace]

Here you go, SusanL!


CookWare(tm) from Cooking Light(r)

Pear-Crab-And-Brie Strudel

SOURCE: Cooking Light YEAR: September 1993 PAGE: 68

INGREDIENTS FOR 5 SERVINGS:
6 ounces Brie
2-1/2 cups peeled, cored, chopped Bosc pear (about 1-1/2 pounds)
1/2 cup finely chopped lean, lower-salt cooked ham
1/4 cup thinly sliced green onions
2 tsp. lemon juice
1/2 pound fresh lump crabmeat, drained
1 clove garlic, minced
Dash of pepper
7 sheets frozen phyllo pastry, thawed
Butter-flavored vegetable cooking spray

INSTRUCTIONS:
Trim rind from Brie, leaving 4 ounces of cheese; cut into cubes. Combine
Brie, chopped pear and next 6 ingredients; stir well and set aside.

Place 1 sheet of phyllo on a slightly damp towel and coat with cooking spray.
Working with 1 phyllo sheet at a time, coat remaining 6 sheets of phyllo with
cooking spray, placing one on top of the other. Spoon crab mixture along the
short edge of phyllo, leaving a 1-inch border. Fold the short edge with
1-inch border over crab mixture. Fold the long edges of phyllo over 1 inch.

Starting at the short side with 1-inch border, roll up jellyroll fashion,
folding in border on long sides while rolling. Place strudel, seam side down,
on a 15x10x1 inch jellyroll pan coated with cooking spray. Score diamond
shapes into top of strudel, using a sharp knife. Lightly spray strudel with
cooking spray. Bake at 375º for 28 minutes or until golden. Let stand 5
minutes before serving.

Yield: 5 servings (serving size: 1 slice)

NUTRITIONAL INFORMATION:
Calories 293 (30% from fat) Fat 9.7g Protein 20.3g Fiber 2.3g Calcium
103mg

[TheresaM]

This might be a silly question, but I don't know where to look at the grocery store for phyllo dough... I have never used it. Does it only come frozen ?

[Lynn B]

Jennie,
Thanks so much! That sounds wonderful!

Theresa,
In one local store, the phyllo was located in the freezer section beside the pre-made pie crusts, etc. In the other store it was with the frozen waffles; and in the 3rd store it was with the frozen Pepperidge Farms cakes!!!
I have never seen it un-frozen.
Lynn

[shoyski]

TheresaM, mine was located near the frozen section but in a refrigerator. I guess it can be purchased both ways.