PINEAPPLE PHYLLO BUNDLES
Make and share this Pineapple Phyllo Bundles recipe from Food.com.
Provided by KittyKitty
Categories Tarts
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving 2 tbls. juice.
- Combine sugar and cornstarch in a small saucepan; stir well.
- Add reserved pineapple juice; cook over medium heat, stirring constantly, until mixture boils.
- Boil 1 minute, and remove from heat.
- Add crushed pineapple, butter, lemon rind and lemon juice; stir until butter melts. Set aside.
- Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered).
- Lightly brush phyllo with melted butter.
- Top with another sheet of phyllo, and brush with butter.
- Spoon about one fourth of pineapple mixture in center of phyllo.
- Fold sides of phyllo over pineapple mixture, wrapping filling like a package.
- Wrap phyllo package in another sheet of buttered phyllo.
- Draw edges of phyllo up and over package, twisting and squeezing together in center.
- Pull ends up and out to resemble a flower.
- Place on lightly greased baking sheet; repeat with remaining phyllo and filling.
- Brush all bundles with melted butter.
- Bake at 375F for 15 minutes or until golden brown.
- Serve warm.
Nutrition Facts : Calories 4141.9, Fat 287, SaturatedFat 89.9, Cholesterol 127, Sodium 4081.5, Carbohydrate 348.7, Fiber 26.9, Sugar 18.9, Protein 45
CHOCOLATE-BANANA PHYLLO BUNDLES
Make and share this Chocolate-Banana Phyllo Bundles recipe from Food.com.
Provided by Kayne
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F.
- Combine grated chocolate and ice cream toppping.
- place one sheet of phyllo on large work surface and spray with nonstick spray.
- Place second sheet on top and press together to seal.
- Spoon about 1 tablespoon of the chocolate mixture evenly over one narrow edge of phylorr using the back of the spoon.
- Arrange about 1/2 of one banana evenly over chocolate mixture.
- Fold the bottom edge of the phyllo over the sliced bananas, then fold the sides of the phyllo inward towards the center. Gently roll phyllo strip up from bottom to top.
- Repeat until all phyllo and remaining ingredients are gone.
- Place the bundles, with seams down, on baking tray. Spray with non stick spray and almonds.
- Bake until edges are gold brown, about 10-20 minutes.
- Serve warm, with a teaspoon of whipped topping, additional ice cream topping and powdered sugar, if desired.
CAMEMBERT AND WALNUT PHYLLO BUNDLES
Appetizer from "First Impressions" by Betty Rosbottom. Can be prepared a day in advance and when ready, bake until crisp and serve. I guessed the time for this since I haven't made it yet.
Provided by Oolala
Categories Cheese
Time 2h
Yield 60 pieces, 50-60 serving(s)
Number Of Ingredients 8
Steps:
- Using an electric mixer, beat the cheese in a small bowl until smooth. Beat in the rosemary, cayenne pepper, and egg. Stir in the nuts.
- Butter 2 large baking sheets. Place 1 phyllo sheet on a work surface. Keep the remainder of the phyllo covered with a slightly damp towel.
- Brush the phyllo sheet lightly with the melted butter. Top with a second phyllo sheet, brush lightly with butter, and top with a third phyllo sheet and brush lightly with butter.
- Cut the stacked phyllo lengthwise into 3 1/2 inch wide squares.
- Place a teaspoon of the filling in the center of each square. Gather the corners together over the center and crimp firmly to form "purses.".
- Transfer the purses to the prepared baking sheets, spacing 1 inch apart. Brush the tops lightly with butter.
- Repeat with the remaining phyllo, butter and filling. Refrigerate the phyllo purses for at least 1 hour before baking.
- When ready to bake, preheat the oven to 350 degrees. Bake until crisp and golden brown, about 20-22 minutes. Cool for 5 minutes.
- Arrange on a serving platter garnished with rosemany sprigs.
Nutrition Facts : Calories 67.6, Fat 5.5, SaturatedFat 3.2, Cholesterol 17.3, Sodium 67.7, Carbohydrate 3.1, Fiber 0.1, Sugar 0.1, Protein 1.5
CHICKEN PHYLLO BUNDLES
Gorgeous? Yes. Fussy? Not when you make it easy with refrigerated phyllo dough, cooked chicken, frozen asparagus, and other prepared ingredients.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 350, Carbohydrate 38 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 0 g
RASPBERRY AND GOAT CHEESE PHYLLO BUNDLES
This is a fantastic light dessert that tantalizes the taste-buds! I developed this after having something similar at a restaurant, but they used brie cheese and strawberries. A couple of notes..... For the goat cheese, I've found that buying it in the "log" form easier to work with. Likewise, with the raspberries, I've found that using frozen bagged raspberries easier to work with. But that's not to say you couldn't use fresh or a jam/jelly. I have also used other types of berries. The reason I prefer the frozen is that when I combine the slightly thawed raspberries with the goat cheese, it blends into a consistency like a frozen yogurt which is easy to spoon onto the phyllo. To finish it off, just before serving, I drizzle honey over each bundle. When you unwrap the phyllo sheets, cut the full sheets into 1/2 sheets crosswise. These are easier to work with. Any sheets you are not going to use, wrap back up and place back in the freezer for future use. I use a small blender to chop up raspberries and mix in the goat cheese. I found that using a butter flavoured oil (ie. Pam) spray works and tastes as good as butter but speeds up the prep time. Just spray it on each layer in a light coat and brush it the same as you would butter. I build up about 6-8 layers of phyllo, cut that into 6 smaller "squares" (what I am referring to as a batch) and then spoon on the mixture to each square. Between each batch of bundles, I place the raspberry/goat cheese mixture as well as the already formed bundles in the freezer and then start to form the next batch. Keeping the mixture in between batches keeps it from thawing out too much and becoming a runny mess. The mixture should yield roughly 18 small bundles at about 24 grams (0.85 ounces) each, depending on how liberal you are with each spoonful onto each square. These can be left frozen until you're reading to bake them. Whether it is that evening or a week later. I preheat the oven and bake from frozen. See pictures for an idea of the procedure.
Provided by GefM9966
Categories Dessert
Time 45m
Yield 18 bundles, 6 serving(s)
Number Of Ingredients 5
Steps:
- Place frozen berries in a dish and let sit for about 5 minutes.
- Puree berries in blender.
- Add goat cheese to berry puree and blend until a consistency of frozen yogurt.
- If using a large blender, remove mixture to a small bowl for easier handling.
- Place berry mixture in freezer.
- Unroll thawed phyllo roll and cut full sheets in half crosswise. Place desired amount of half sheets onto counter top or a cookie pan and cover with a sheet of parchment paper larger enough to cover entire phyllo sheets, then place a dampened cloth on top of the parchment paper. The parchment will keep the cloth from sticking to the phyllo.
- Cover a cookie pan with a sheet of parchment paper ( wax paper is fine here too).
- Place 1 phyllo sheet (half sheet) onto the parchment. Brush with butter or spray with butter-flavored canola oil. About 1/2 a second to 1 second of spray over the entire phyllo sheet should be enough. Brush the spray afterwards.
- Place another phyllo sheet on top of the previous and coat it the same. repeat for approximately 4 more sheets.
- Once you have 6 (or more if desired) sheets, Cut into 6 smaller squares (or 4 larger if you want larger bundles).
- Remove berry mixture from the freezer. Place a heaping teaspoon onto each square of phyllo.
- Fold opposite corners to each other to create a kind of closed bag.
- Place folded bundles onto a tray or flat plate and place into freezer.
- Repeat 8 through 13 until all sheets and mixture is used. ( you can freeze mixture for future use if you end up with extra). Be sure to put the berry mixture back into the freezer between bundles.
- Store bundles in freezer until ready to bake.
- Preheat oven to 375 Fahrenheit.
- Remove frozen bundles from freezer and place onto parchment paper on a cookie sheet. Place tray in oven and bake for 15 minutes (or until golden brown).
- Place bundles onto serving plates. Drizzle honey over each bundle and serve.
Nutrition Facts : Calories 152.8, Fat 6.1, SaturatedFat 2.5, Cholesterol 7.4, Sodium 186.1, Carbohydrate 20.3, Fiber 2, Sugar 3.7, Protein 4.3
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