LEFTOVER PHYLLO DOUGH PASTRIES
I never knew what to do which a few sheets of phyllo dough - not enough for a whole dish but of course nothing I would ever throw out. So I concocted these pastries. This is meant to be a recipe using leftovers so make with whatever you have.
Provided by nch
Categories Desserts
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Bring milk to a boil in a small saucepan over medium heat. Whisk in farina and reduce heat. Whisk vigorously over very low heat until mixture is smooth, thick, and detaches from the bottom of the pan, about 3 minutes. Remove from heat and let cool, about 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin pan.
- Stir egg and honey into the cooled farina and whisk until smooth. Add walnuts, apricots, orange extract, and orange peel. Stir well to combine.
- Work with 1 phyllo sheet at a time, covering the rest with a tea towel so they won't dry out. Fold phyllo sheet in half widthwise, then cut it in half widthwise with scissors. Place each of the phyllo pieces in a muffin cup and gently press down so it fills the cup and sits on the bottom. Proceed the same way with the rest of the phyllo sheets.
- Distribute the filling among the muffin cups. Pinch the phyllo tops together with your fingertips to seal. Drizzle tops with melted butter.
- Bake in the preheated oven until tops start to brown, about 15 minutes. Use a dinner knife to loosen pastries out of the muffin cups and transfer to a baking sheet. Continue baking until evenly browned, 10 to 15 minutes more.
- Serve lukewarm or at room temperature.
Nutrition Facts : Calories 147.7 calories, Carbohydrate 20.9 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 80.7 mg, Sugar 10.5 g
LEFTOVER TURKEY & FIXIN' PHYLLO PACKETS
One year when I was a kid, my great-aunt Helen visited us for Thanksgiving. I have this memory of her and my mom in the kitchen having fun creating a clever way to "re-package" thanksgiving leftovers. I couldn't have been older than 6 or 8 years old but my mom never tried it again. As an adult the memory stuck with me and here is how it came out...its so easy! And you can substitute the ingredients with whatever left-overs suit your taste.
Provided by Melanie B.
Categories One Dish Meal
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the turkey, stuffing, mashed potatoes, green beans, and gravy in a large bowl.
- Cut the stack of Phyllo Dough in half both directions, creating four stacks of rectangles. Start with one rectangle, covering the rest with a damp towel to keep moist as you work. Brush melted butter on the first sheet. Repeat this process with two additional sheets. Place a large scoop of the leftover mixture to the center and fold over edges to seal in a rectangle shape. Be careful not to over fill and seal well. Repeat this process until you have used up all of your leftover mixture.
- Place the phyllo packages on baking sheets lined with parchment paper. Bake in a 350 degree oven for about 15-17 minutes, or until flaky and golden brown.
- You can make these in any size or shape with any mixture of leftovers desired. Also, they are freezable for up to 2 months.
LEFTOVER TURKEY IN A PHYLLO CRUST
What a great way to have your leftover turkey, chicken, ham or anything else leftover. It looks beautiful and tastes ever so good. I serve this with a fresh green salad and that's it. Try this for a bridge luncheon or company dinner. Depending on the appetites cut the pie accordingly. This recipe was originally from Appeal Magazine
Provided by Bergy
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees F.
- In a bowl Combine all ingredients except phyllo and butter, mix well.
- Place one sheet of phyllo longways on a cookie sheet (keep the others covered with a damp cloth) Lightly paint the sheet with butter, place another sheet on top and repeat until you have 5 layers of phyllo. Place the filling in the middle of the phyllo, pile slghtly toward the middle. Place the 6th phllo sheet over top, lightly paint with butter and repeat until you have 5 layers over top of the filling You should now have 5 layers of phyllo below the turkey and 5 layers over top. Grasp the edges of the phyllo and roll toward the filled part making a roll all around the filling.
- The pie should be circular in shape.
- Brush the top with any remaining butter.
- Bake for apprx 30 minutes or until golden.
- Cut in 4-6 wedges and serve immediately.
SALMON AND RICE PHYLLO PACKETS
Make and share this Salmon and Rice Phyllo Packets recipe from Food.com.
Provided by Diana Adcock
Categories Onions
Time 2h
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- In a medium saucepan melt the butter over medium heat.
- Add the onion and mushrooms, stirring often for 5 minutes.
- Add the stock, water, salt and pepper, bringing to a boil.
- Add the wild rice and return pot to a boil.
- Reduce to a simmer and cover.
- Cook for 35 minutes.
- Add the long grain rice and simmer covered for 25 minutes.
- Remove from heat and let cool.
- Trim spinach and rinse in cold water.
- Add to a medium saucepan and cook over mediun heat for 8 minutes (you wont need extra water as the water from washing will be enough) When JUST cooked drain in a colander and press out all the moisture you can.
- Chop and place in a bowl.
- Toss with lemon juice and nutmeg.
- Cut salmon crosswise into 4 pieces.
- Skin.
- Preheat oven to 425 degrees.
- Lay out 1 sheet of phyllo, brush with butter and lay one more sheet on top of the first.
- Leaving 2 inches from the long side of the pastry, and three inches ont he ends place 1/2 cup of the rice mixture in a rectangle 3 inches wide.
- Place 1/4 of the spinach over the rice.
- Top with 1 piece of salmon.
- Fold the long side over top the salmon and then fold in the edges.
- Carefully taking the long side"roll/fold' the pasckage over and over until a nice package is formed.
- Place on a greased baking sheet, seam side down and brust with butter.
- Repeat until you have 4 prepared packages.
- Place on the center rack in your preheated oven and bake for 20 minutes or until nice and golden brown.
- While the fish packages are baking~~.
- In a medium saucepan boil the vinegar, wine, onions, salt and pepper for 5 minutes.
- You want it reduced to about 2 T's.
- Whisk in butter, a cube at a time.
- Whisk in half and half and whisk until smooth and thickened.
- Serve with Salmon Packages.
Nutrition Facts : Calories 978.6, Fat 60.7, SaturatedFat 33.4, Cholesterol 250.9, Sodium 887.5, Carbohydrate 50.6, Fiber 5.6, Sugar 2.9, Protein 56.8
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