Leftover phyllo dough....what can I make with it?

Answer 1

THIS WEBSITE IS PURE PHYLO RECIPES IT TOOK A WHILE --BUT I FOUND IT
IT HAS ABOUT 40 RECIPES FOR THE STUFF FROM DESSERT TO DINNER

ENJOY

http://www.athens.com/trade/traderecipes.aspx


AUTUMN APPETIZER STRUDEL

Ingredients
1 tablespoon butter
2 tablespoons finely chopped shallots
1 clove minced garlic
2 cups shiitake mushrooms, sliced with stems removed
1 medium Granny Smith apple, peeled, cored and diced
1 teaspoon brandy
2 tablespoons Madeira wine
2 ounces low fat cream cheese, softened
1/4 cup sour cream
1 egg, lightly beaten
1/2 cup medium diced water chestnuts, canned, drained
1 cup fresh Brussels sprouts, cooked and shredded
1/2 teaspoon chopped fresh thyme
1/2 teaspoon caraway seeds
Salt and pepper to taste
1/4 cup light rye breadcrumbs
20 9x14” sheets Athens Fillo Dough, thawed (1 roll)
Non-stick cooking spray
2 teaspoons poppy seeds

Thaw Athens Fillo Dough according to package directions. In medium saucepan, over low heat, melt 1 tablespoon butter. Add shallots, garlic and mushrooms and sauté for 5 minutes. Add apple, brandy and Madeira. Cook until all liquid has evaporated, stirring occasionally. Cool. In medium bowl, combine cream cheese, sour cream and egg. Add water chestnuts, Brussels sprouts, thyme, caraway seeds, salt and pepper. Mix in cooled apple mixture. Fold in breadcrumbs. Layer 10 fillo sheets, spaying each from edge to edge with non-stick cooking spray, sprinkle poppy seeds between each layer. Repeat with remaining 10 sheets. Divide filling in half. Place cooled filling at one end of fillo, leaving 1" from the end and 1/2" from each side free of any filling. Start rolling from edge containing filling. Once filling is enclosed, fold over exposed edges. Continue rolling to end of fillo. Score top of strudel, spray with sprinkle remaining poppy seeds on top. Bake rolls with seam side down, at least 1" apart, on ungreased cookie sheet in preheated 350°F oven for 20-30 minutes or until golden brown. Serve with grilled summer squash and zucchini.

Serves 8

GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.>



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SALMON IN FILLO CUPS WITH CUCUMBER SESAME SALSA

Ingredients
1 cup cucumbers, peeled, seeded and finely diced
1 teaspoon jalapeño pepper, minced
2 teaspoon minced fresh ginger
2 teaspoon sugar
1 teaspoon sesame oil
20 9x14” sheets Athens Fillo Dough, thawed (1 roll)
Non-stick cooking spray
1 lb. cured or smoked skinless salmon fillet, thinly sliced
1 cup low fat sour cream

Thaw Athens Fillo Dough according to package directions. Prepare Salsa: In small mixing bowl, combine cucumbers, jalapeño pepper, ginger, sugar and oil mixing lightly. Chill for 1 hour. Layer 5 fillo sheets, spaying each from edge to edge with non-stick cooking spray between each layer, repeat with remaining 5 sheets. Cut circles 1 1/2 times larger than mini muffin pan diameter. Carefully push fillo into pan and press carefully and firmly against bottom and sides. Bake empty tart shells in preheated 350ºF, oven for 9 minutes or until golden brown. Cool. Remove from pan. Spoon 1 teaspoon of sour cream into each shell, top with a spoonful of salsa and garnish with slices of salmon attractively shaped. Serve immediately.

Makes 40 appetizers

GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.>

Answer 2

PHYLLO CHEESE PASTRIES

Ingredients:

1 lb muenster cheese
2 eggs, lightly beaten
1 TB chopped parsley
1 lb frozen phyllo dough
2 sticks melted butter

Instructions:

Grate the muenster cheese finely in a food processor or with a hand grater. Add eggs and parsley and blend well.

Remove the phyllo dough from the freezer and gently unroll. With a sharp knife, slice dough into thirds, lengthwise, so that each is approximately 4" x 12". Re-wrap two thirds of the dough in plastic and return to the freezer.

Tear a large piece of wax paper and place on counter. Working quickly, take one sheet of phyllo dough and brush liberally with butter. Top with two more sheets of phyllo, brushing each with butter. Place approximately 1 TB of cheese mixture at one end of the buttered sheets,
1 inch from the edge. With your fingers, roll the dough over the cheese mixture twice. Fold in the edges of the dough and continue rolling tightly until the end. (Be careful not to tear the dough or roll too loosely, otherwise the cheese will spill out when baking). Place seam side down on a cookie sheet and brush tops with butter. Repeat with remaining phyllo sheets. Bake at 400 degrees for approximately 15 minutes or until golden and crispy.

Answer 3

I rolled cooked ground lamb, onions, garlic, potato, and feta cheese in phyllo brushed with butter when I was experimenting one day. I baked them at 425 for about 12-15 minutes and made a cucumber, yogurt, black pepper, and mint sauce as a dip. I don't know the amounts I used, I was just having fun. You should give it a shot if you like lamb. If you are interested, I could e-mail you a more descriptive account of how to make this.

Answer 4

What the first responder said is true. Dries out quickly, so keep damp paper or cloth towels on top. Don't panic about them tearing too much, though, b/c it's just one of many (12?) layers. I find to make the layers even more flaky and to cut down on the need for quite as much butter, I will sort of dab the phyllo s heets w/ butter, then sprinkle lightly w/ seasoned bread crumbs. Then lay on another sheet, dab butter, then more bread crumbs. I've also laid 2 sheets at once b/t buttered layers, figureing as long as each piece of phyllo touches a buttered surface, it's fine. It's really forgiving like that. :-)

Answer 5

1. Tarts :Drop small amounts of pie filling in it, folding the edges well and sealing with a small amount of water on your fingers. Bake 12 mins. at 400 F on a cookie sheet.

2. Use it to make a top crust over your favorite casserole!!

Answer 6

cut it into 2-3 inch strips lengthwise then brush with butter, sprinkle with Parmesan cheese, wrap 2 asparagus with each dough slice, sprinkle parm cheese on top when all are wrapped then bake at 325 degrees for 25 mins...

Answer 7

if you have enough, try making a sweet pastry called baklava. all you need is butter, nuts and caramel. or appetizer called chicken pie that consist of chicken, raisin, potato, pea, onion, carrots....

Answer 8

make a strudel!!

Answer 9

filo pastry duh!?