Garlic Phyllo Bundles Recipes

Steps:

• Heat oven to 375°F. In small microwavable bowl, place carrots. Cover; microwave on High about 1 minute or until tender. Meanwhile, in medium bowl, gently mix chicken, Swiss cheese, onions, asparagus and spreadable cheese. Stir in carrots.
• To make 1 bundle, layer 5 phyllo pastry sheets, generously spraying each layer with cooking spray (sheets can be stacked randomly). Keep remaining pastry sheets covered with damp cloth until needed to prevent dough from drying out. Place about 1/2 cup chicken mixture in center of stack of pastry. With both hands, lift pastry stack towards center and twist in center to make bundle (pastry may tear a little). Spray outside of each bundle generously with cooking spray; place on ungreased large cookie sheet. Repeat to make 7 more bundles.
• Bake 20 to 25 minutes or until pastry is browned and crisp.

Steps:

• Preheat oven to 425°. In a large skillet, cook and crumble sausage with onion, red pepper and garlic over medium-high heat until no longer pink, 4-6 minutes. Stir in cheese; cool slightly. , Place one sheet of phyllo dough on a work surface; spritz with cooking spray. Layer with two additional phyllo sheets, spritzing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Cut phyllo crosswise into three strips (about 4-1/2-in. wide)., Place a rounded tablespoon sausage mixture near the end of each strip. Fold end of strip over filling, then fold in sides and roll up. Place on an ungreased baking sheet, seam side down. Repeat with remaining phyllo and filling., Bake until lightly browned, 8-10 minutes. If desired, tie bundles with chives. Serve warm.

Steps:

• Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 4-5 minutes or until tender. Add garlic, rosemary and pepper; cook 2 minutes longer. Remove from heat., Place 1 sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo sheets covered with a damp towel to prevent them from drying out.) Layer with 3 additional phyllo sheets, brushing each layer. Using a sharp knife, cut the layered sheets into twelve 3-in. squares. Carefully press each stack into an ungreased mini-muffin cup., Stir feta into mushroom mixture; spoon 1 tablespoon into each phyllo cup. Form into bundles by gathering edges of phyllo squares and twisting centers to close. Brush tops with remaining butter. Bake 12-15 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled bundles in freezer containers. To use, reheat bundles on a greased baking sheet in a preheated 375° oven until crisp and heated through.

Steps:

• Preheat oven to 400°. In a small bowl, mix butter and oil. Brush a 15x10x1-in. baking pan with some of the butter mixture. Place 1 sheet of phyllo dough into prepared pan; brush with butter mixture. Layer with 7 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Bake 5-7 minutes or until golden brown (phyllo will puff up during baking). Cool completely., Finely grate enough zest from lemon to measure 1 tablespoon. Cut lemon crosswise in half; squeeze juice into a bowl. In a large bowl, toss peaches, strawberries, pineapple, brown sugar, salt, and lemon zest and juice. Remove strawberries; thread fruit onto 3 metal or soaked wooden skewers., Place fruit on oiled grill rack. Grill, covered, over medium heat until fruit is tender, turning once, 8-10 minutes for pineapple slices and peaches, 4-5 minutes for strawberries. Remove and set aside., In a small bowl, beat cream until soft peaks form. In another bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread over phyllo crust. Slice grilled fruit; arrange over filling. Sprinkle with mint; cut into pieces.

Steps:

• Set oven to 350°F.
• Slice the chicken breasts in half lengthwise almost in half to create a pocket.
• Place in a large glass baking dish.
• In a bowl whisk together white wine, olive oil, garlic, bay leaves, oregano, salt and pepper; pour over the chicken breasts and turn the breasts to coat.
• Cover and refrigerate for about 12-24 hours.
• Remove the chicken from the marinade but reserve about 3 tablespoons marinade.
• In another bowl stir crumbled feta cheese, egg, Parmesan cheese, parsley and reserved marinade.
• Place each breast on a cutting board or a working surface.
• Place a generous amount of filling (about 2 tablespoons) in each pocket of the breast.
• Place 1 sheet of phyllo on a work surface (keeping the remainder of the phyllo covered with plastic wrap or a damp towel to prevent drying out).
• Brush the phyllo sheet with melted butter, then top with a second sheet (you will be using 2 sheets of phyllo for each breast).
• Place and center the stuffed chicken breast on the phyllo about 2-inches from the bottom.
• Fold bottom over the breast; fold the sides over then roll up.
• Repeat with remaining breasts (keeping the remaining phyllo dough sheets covered to prevent drying).
• Place seam-side down on a greased baking sheet.
• Brush tops with melted butter.
• Bake in oven for about 45 minutes, or until the tops are nicely browned and the chicken is no longer pink inside.
• Delicious!

Steps:

• Coat two 10-oz. custard cups with cooking spray. Place on a baking sheet. , Place sheets of phyllo dough in a single layer on a work surface; coat with cooking spray. Cut in half widthwise. Layer four pieces in each custard cup, alternating corner points (allow ends to hang over edge). Brush phyllo cups with butter. Sprinkle with confectioners' sugar. , Bake at 375° for 7-12 minutes or until golden brown. Cool for 10 minutes before carefully removing phyllo cups to a wire rack to cool completely. , For filling, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar, orange juice and vanilla; beat until stiff peaks form. Fold in the strawberries, raspberries and blueberries. Spoon into flower cups. Top with additional berries. Serve immediately.