THE VERY BEST PHYLLO WRAPPED BRIE!!
this is a great treat for those that love brie cheese. serve with baguette lices or crackers. so tasty!
Provided by polly salama
Categories Cheese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- roast the nuts on a baking sheet in a 350 oven for 5-7 minutes.
- mix the oil and the butter.
- brush the phyllo sheets individually with butter mixture and stack on top of one another.
- spread chopped tomatoes,basil,garlic and toasted nuts in a round that matches that of the cheese.
- fold the phyllo dough individually over the cheese and brush lightly with butter.
- press the dough against the cheese to form a tight, smooth package.
- place the wrapped cheese in a 9 inch pie pan.
- brush the top with the butter mixture.
- bake in a 350 oven for 25-30 minutes until golden brown.
- cool for 10 minutes.
Nutrition Facts : Calories 399.9, Fat 29.9, SaturatedFat 14.5, Cholesterol 72, Sodium 554, Carbohydrate 18.6, Fiber 1.4, Sugar 0.6, Protein 15.5
PHYLLO PASTRY WITH FRESH FIGS AND RICOTTA
For an impressive dessert, try these flaky phyllo pastries, which are not at all difficult to make. Form little packages of phyllo leaves brushed with butter, add a smear of sweetened ricotta and top them with ripe figs cut into star shapes. Lightly sugared, baked and drizzled with honey, they are a cross-cultural pleasure, almost like a French tartlet, but with Middle Eastern undertones. Each pastry requires just one sheet of dough. Any remaining leaves can be carefully wrapped and refrozen.
Provided by David Tanis
Categories finger foods, pastries, appetizer, dessert
Time 1h
Number Of Ingredients 11
Steps:
- In a mixing bowl, combine ricotta, lemon zest and juice, almond extract and sugar. Stir well and set aside.
- Lay 1 sheet phyllo dough horizontally on a flat surface. Brush lightly with butter. Fold phyllo in half, left to right, and brush the top lightly with butter. Then fold phyllo in half, top to bottom, and brush the top lightly with butter again. Fold once more, left to right. You should have a 4-by-6-inch rectangle. Brush top with butter and trim edges. Repeat with remaining 5 sheets phyllo, using 2 tablespoons butter per pastry. Lay pastry packages on a parchment-lined baking sheet and heat oven to 375 degrees.
- Spread each pastry package with a generous tablespoon of ricotta filling. Snip stems from figs and open them into star shapes by cutting from stem end in quarters, nearly to the bottom of the fig. Top each pastry package with 2 figs. Sprinkle 1 teaspoon sugar over each package.
- Bake for 15 minutes or until golden and crisp. Remove from oven, sprinkle with chopped almonds and drizzle lightly with honey. Serve at room temperature. If desired, cut pastries in half to make 12 small servings.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 20 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 79 milligrams, Sugar 13 grams, TransFat 1 gram
HOMEMADE PHYLLO (OR FILO) DOUGH
I'm no expert at making phyllo dough, but the good news is, despite that, I still managed to achieve some fairly excellent results, and suspect you will as well. And it's way more fun than buying it frozen from the store.
Provided by Chef John
Categories World Cuisine Recipes European Greek
Time 2h30m
Yield 8
Number Of Ingredients 7
Steps:
- Place 2 cups flour in a mixing bowl; make a well in the center. Drizzle in olive oil and add salt; add white wine vinegar and warm water. Mix until dough just comes together and pulls away from the sides of the bowl, 1 or 2 minutes. Transfer dough ball to a lightly floured work surface.
- Knead until dough is smooth, using just enough flour to keep it from sticking to the work surface or your hands, 2 or 3 minutes. Continue to knead until dough is supple and elastic, about 5 more minutes. Wrap dough ball in plastic wrap and let rest at room temperature, 1 to 2 hours.
- Divide dough into 20 (20 gram) portions using a kitchen scale; roll each portion into a ball. Place on plate and cover with plastic wrap to prevent dough balls from drying out while you begin to roll them out. Work in batches of 5.
- Mix cornstarch and 2 tablespoons flour together in a bowl. Dust a work surface and the first dough ball with the cornstarch mixture. Flatten out the dough ball and roll out into a circle, about 5 inches in diameter. Dust again with cornstarch mixture. Set circle to one side. Roll out 4 more dough balls to about the same diameter and stack them on the first one, dusting each layer with more of the cornstarch mixture to keep them from sticking together.
- When you have 5 circles, roll out the stack to a larger circle about double in size, turning as you go to maintain a round shape. Separate each layer and lay out the circles. Re-apply more cornstarch mixture where needed and restack them. Roll again until the 5-layer stack is paper thin, about 10 to 12 inches in diameter. Place on a sheet of parchment paper; top with another piece of parchment. Gently roll up the dough; wrap in plastic wrap. Refrigerate.
- Repeat with the remaining 15 balls of dough in batches of 5.
Nutrition Facts : Calories 177.6 calories, Carbohydrate 32.6 g, Fat 3.3 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 147.6 mg, Sugar 0.1 g
PENNE WRAPPED IN PHYLLO
Knowing I love asparagus, my friend Pat recently made this very unusual pasta dish for my birthday. It was amazing!! The flavors of the cheese, nutmeg and asparagus blended so nicely and were enhanced by the crispy crust. It was served with a spinach and strawberry salad and frozen lemon pie...all of my favorites and a perfect combination! Pat made this ahead and reheated it in the microwave to just warm before serving. The freezing instructions from the cookbook authors are included. It is from the Joy of Pasta by Joe Famularo and Louise Imperiale.
Provided by Acerast
Categories Lunch/Snacks
Time 1h20m
Yield 3 10 inch rolls, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- In a small saucepan, melt 2 Tablespoons of butter, add the shallots and saute briefly, about 2 minutes. Remove from heat.
- In a bowl, add the penne, shallots, ricotta, fontina, parmesan, eggs, parsley, nutmeg, salt and pepper. Combine well.
- In a small saucepan, melt the remaining butter over very low heat. Keep warm.
- On a large work surface, place 1 phyllo sheet, short-end close to you, and brush with the melted butter.
- Keep remaining phyllo sheets covered with a damp towel while you work.
- Top phyllo sheet with another sheet, brushing with melted butter. Continue until you have layered 5 sheets of phyllo.
- Spoon 1/3 of the pasta mixture along the short end of the layered phyllo closest to you, leaving a 1/2 inch border on all sides.
- Top pasta with 6 asparagus spears.
- Very carefully roll the end of the phyllo closest to you away from you, encasing the penne and asparagus.
- Fold in each edge, lengthwise, and continue to roll jellyroll fashion, brushing with a little more butter to make it stick together.
- The pasta roll will be about 10 inches long and about 3 inches wide.
- Repeat this procedure with the remaining phyllo and filling until you have 3 phyllo rolls.
- Place the phyllo rolls seam-side down on a greased or parchment lined baking sheet.
- With a sharp knife, make slight scores, on the diagonal, into each roll - as you would bread. Be careful not to cut too deep or you will have the mixture coming out and it will not look pretty.
- Bake for 35-40 minutes or until very golden.
- Let sit 15-20 minutes before serving.
- Penne wrapped in phyllo freezes beautifully for up to 2 months. If frozen, place into a 325F oven for 50 minutes.
Nutrition Facts : Calories 723.4, Fat 51.7, SaturatedFat 30.8, Cholesterol 207.5, Sodium 750.5, Carbohydrate 47.1, Fiber 3.8, Sugar 1.3, Protein 19.7
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