STUFFED PHYLLO DOUGH RECIPES RECIPES
STUFFED PHYLLO PASTRIES RECIPE: HOW TO MAKE IT
I love to bring these pastries with me to potlucks to serve as an appetizer. Everyone is so delighted with them, I get several requests for the recipe.—Anita Moffett, Rewey, Wisconsin
Provided by Taste of Home
Categories Appetizers
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield about 60 pastries.
Number Of Ingredients 9
Steps:
- To make filling, press spinach in fine strainer to remove all excess moisture; combine with cheeses, eggs, nutmeg and pepper. Set aside. , To assemble pastries, have the following ready: melted butter, pastry brush, knife, a clean, slightly damp towel, the filling, baking sheet and large work surface. Open box of dough; carefully unfold sheets. Pull off 2 sheets; place together on work surface and brush lightly with butter. Pull off another sheet. Place directly over others; brush again with butter. Repeat until you have layered 5 sheets. Cover unused dough with damp towel. , Cut prepared layers in half vertically, then cut halves into 6 strips vertically. Place 1-1/2 teaspoons of filling at the top of each strip. Fold each strip into triangles (as you would fold a flag), starting at bottom near filling. Repeat with additional layers of phyllo dough until the filling is gone. Place pastries on ungreased baking sheet; brush with butter. , Bake at 400° until golden brown, about 10-15 minutes. (Uncooked pastries can be frozen for later use. Frozen pastries can go directly into oven, but baking time must be increased.)
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
PHYLLO-WRAPPED BAKED STUFFED APPLES RECIPE - FOOD.COM
These apples are wrapped in crispy, buttery layers of phyllo dough and are stuffed as well as topped with a sweet mixture of oats and spices, which resemble "fruit crisp" topping. This is a relatively easy to assemble dessert with an eye-appealing presentation.
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In a medium mixing bowl, combine oats, brown sugar, cinnamon, nutmeg and cloves. Stir in 1/4 cup butter, tossing with a fork until crumbly texture achieved.
- Place one phyllo leaf on a dry kitchen towel and lightly brush with butter, using remaining 1/4 cup of melted butter. Place a second leaf on top of first phyllo leaf and brush with butter. Repeat until four leaves have been used.
- Place peeled and cored (whole) apple in center of layered phyllo. Gently pick up sides of phyllo and gather evenly around apple. Do not enclose apple. Leave the top of the apple exposed and the phyllo edges open. Brush butter lightly around exterior of apple. Repeat process with remaining three apples.
- Pack oat stuffing mixture into cored center of each apple. Mound remaining stuffing atop exposed portion of apple.
- Place each wrapped and stuffed apple in a baking dish, leaving space between so they do not touch.
- Bake for 40-45 minutes or until phyllo and topping are golden brown and crisp, and apple is tender.
- Serve warm.
Nutrition Facts : Calories 732.5, FatContent 28, SaturatedFatContent 15.7, CholesterolContent 61, SodiumContent 461.4, CarbohydrateContent 116.6, FiberContent 6.8, SugarContent 67.7, ProteinContent 7.9
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Do you remember the first time you ever tasted a recipe that was made with phyllo dough? If you're like most of us, it was an unforgettable experience. Phyllo dough recipes are melt-in-your-mouth delicious and it has to do with the delicate flaky texture of phyllo dough (sometimes called filo dough or filo pastry). Whether
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From purewow.com
Reviews 3.1
Total Time 55 minutes
Calories 126 calories per serving
Reviews 3.1
Total Time 55 minutes
Calories 126 calories per serving
- 1. Preheat the oven to 375?F. Line two baking sheets with parchment paper. 2. In a medium bowl, mix together the ricotta, peppers, garlic, oregano, salt and pepper. 3. Open the phyllo dough and unfurl it. Cut the dough in half (you're aiming for 6-by-8-inch rectangles, but the exact size may vary by brand of dough). Cover the dough with a clean, slightly damp kitchen towel so it doesn't dry out while you assemble the cigars. 4. Place one sheet of cut phyllo on your work surface, with one of the shorter sides facing you. Lightly brush the dough all over withmelted butter, top it with another piece of dough and then brush that piece all over with butter too. 5. Place about 2? teaspoons of filling in a horizontal line in the middle of the dough, and roll the dough around it like a burrito. (Fold the lower half over the filling, tuck in the sides and then roll up.) 6. Repeat with the remaining dough and filling; you should end up with 24 pieces. The cigars can be frozen at this point and baked later: Line them up (close but not touching) on parchment-lined baking sheets and freeze until thoroughly chilled. The frozen cigars can then be stored in plastic freezer bags and baked right from the freezer. 7. In a small saut? pan, toast the fennel seeds over medium heat until fragrant, about 30 seconds. In a spice grinder or with a mortar and pestle, coarsely grind the seeds, then stir in the flaky salt. 8. Bake the cigars: Transfer the cigars to the prepared baking sheets?they can be relatively close together, but they shouldn't be touching. Brush the top of each piece with any remaining melted butter, sprinkle with the fennel salt and bake until golden and crisp, 17 to 22 minutes. 9. Cool for at least 10 minutes before serving. Serve with jelly or chili sauce for dipping.
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MUSHROOM-STUFFED PHYLLO CUPS | SOUTHERN LIVING
Give your guests something to talk about by serving a platter of these mushroom stuffed phyllo cups. Served with a big-batch party cocktail, these mushroom-stuffed cups are the perfect accompaniment to other favorite party appetizers such as classic deviled eggs and cocktail meatballs. To make things easy on you, this appetizer can be made ahead and just need 5 minutes to bake. Just pop them in the oven as your guests arrive and they will be piping hot. You can make the filling in advance and fill the phyllo cups right before party time. If you can’t find the gourmet fresh mushroom blend, use any combination of mushrooms you can find to equal 8 oz going into the food processor. Shiitake, cremini, and oyster mushrooms are typically found in the packaged blend. You can find the frozen mini phyllo pastry shells in the freezer section of your grocery store, right next to the frozen breads and pie crusts. If you have leftover mushroom mixture, use it in pasta sauce, as a ravioli filling, or a pizza base.
From southernliving.com
Total Time 25 minutes
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Total Time 25 minutes
- Place phyllo shells on a rimmed baking sheet. Spoon 1 heaping teaspoon of mushroom mixture into each cup, and sprinkle remaining ¼ cup of cheese over shells (about ½ teaspoon per shell). Bake in preheated oven until tops are golden and cheese is melted, about 5 minutes. Sprinkle with chives and additional thyme. Serve warm or at room temperature.
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Blistered shishito peppers are filled with a rich, salty mixture of feta and cream cheese, then wrapped in phyllo dough and baked until puffed and golden. A sprinkling of sesame seeds gives the finger food a wonderful nutty finish.
From marthastewart.com
Reviews 0
Total Time 1 hours 25 minutes
Category Appetizers
From marthastewart.com
Reviews 0
Total Time 1 hours 25 minutes
Category Appetizers
- Preheat oven to 375 degrees. Lay 1 phyllo sheet on a work surface; brush with oil. (Keep rest of phyllo covered with a damp towel as you work.) Cut lengthwise into 3-to-4-inch-wide strips (slightly smaller than peppers). Place a pepper at bottom of each strip; tightly roll. Transfer, seam-side down, to a parchment-lined baking sheet. Brush top with oil; sprinkle with sesame seeds. Repeat with remaining peppers and phyllo. (Rolled peppers can be frozen, covered tightly, up to 2 weeks.) Bake until phyllo is golden brown, about 30 minutes. Let cool slightly before serving.
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