Anyone have any good recipes for Phyllo dough?

Question

I have only made one thing with Phyllo dough & that was "Baklava".Anyone else know any good recipes using Phyllo dough?

Answer 1

Here's a list of phyllo recipes
http://www.recipesource.com/cgi-bin/search.cgi?search_string=phyllo;filter=off;dir=.%2Fmisc%2Fhints;start=0;max=25


Helpful Hints for Handling Phyllo Dough


-----HANDLING PHYLLO DOUGH-----

If possible, buy phyllo that has not been frozen. It can be found in the
refrigerator section of most Greek and some Middle Eastern delis.

Let the package come to room temperature before opening it. The sheets are
easier to work with at room temperature.

Remove the sheets you are working with and spray or brush them with oil,
butter or nonstick cooking spray as quickly as possible. Keep the unused
portions covered with a towel or plastic wrap. Work quickly; do not expose
reserved sheets to the air or they will dry out and disintegrate.

Sprinkle bread crumbs between the layers to keep them from sticking
together when they bake; this is particularly helpful if you plan to
refrigerate or freeze the recipe before baking.

Some cooks work on a lightly dampened towel, but I find it makes the dough
soggy.

Answer 2

Yes!

Use it - layered and brushed with butter....to make a pizza

Wrap it around ground meat, spiced any way you wish, to make little meat pies ... round, or
folded

Fill it full of jam, walnuts, sugar and cinnamon
make little pastries and brush them with egg wash and sprinkle with sugar....flavor with orange
flower water and it becomes a little Moroccan...

Greek spinach pies / cheese pies

Strudels

Make a curried chicken filling ...

Fill with scrambled eggs and ham ... little parsley, some chives .... pepper..

Answer 3

apple or fruit turnovers, or even savory turnovers. Just add your favorite filling and fold into a triangle.
More here:

Answer 4

I have a few recipes that use phyllo dough, I have a lot that use puffed pastry sheets... let me know if you want others.

Phyllo Wrapped Asparagus

16 medium (about 1/2-inch diameter) asparagus spears (about 1 pound)
1/2 cup (2 ounces) grated fresh Parmesan cheese
16 sheets (9 x 14 inches) thawed, frozen phyllo dough
Nonstick cooking spray
Roasted Red Pepper Aioli (optional)

Preheat oven to 450°F. Cut off tough ends of asparagus using Crinkle Cutter, forming 5-inch spears; discard ends. Finely grate cheese using Deluxe Cheese Grater.

Lay one sheet of phyllo on Cutting Board and spray with nonstick cooking spray. Sprinkle with about 1 tablespoon of the cheese. Place second sheet of phyllo over first, pressing together to seal. Cut sheet in half crosswise using Pizza Cutter, forming two rectangles. Place one asparagus spear onto one phyllo rectangle in upper left-hand corner, allowing tip to extend 1 inch past edge of phyllo.

Fold bottom of phyllo up over spear; roll up tightly from left to right. Repeat with another asparagus spear and second phyllo rectangle. Place asparagus seam side down on Large Round Stone with tips toward center. Repeat with remaining phyllo, cheese and asparagus spears.

Lightly spray wrapped asparagus with nonstick cooking spray. Bake 8-10 minutes or until phyllo is light golden brown. Remove from baking stone using Mini-Serving Spatula and serve with Roasted Red Pepper Aioli, if desired.

Yield: 16 appetizers

Nutrients per serving: Light (1 appetizer): Calories 60, Total Fat 2 g, Saturated Fat .5 g, Cholesterol 0 mg, Carbohydrate 9 g, Protein 3 g, Sodium 105 mg, Fiber less than 1 g

Cook's Tip: Phyllo dough can be found in the frozen foods section of most supermarkets. Before using, thaw phyllo dough according to package directions.

Keep phyllo sheets covered with plastic wrap while working on recipes to keep them from drying out. Wrap any leftover phyllo tightly with plastic wrap; store in your refrigerator for up to 2 weeks or freeze for up to 2 months.

Roasted Red Pepper Aioli

1/2 cup roasted red pepper, drained and patted dry
1 lemon
1 tablespoon chopped fresh parsley
1/2 cup mayonnaise
1 small garlic clove, pressed
1/2 teaspoon Italian Seasoning Mix
1/2 teaspoon coarsely ground black pepper

Finely chop red pepper using Food Chopper. Zest lemon using Lemon Zester/Scorer to measure 1 teaspoon zest. Juice lemon to measure 2 teaspoons juice. Chop parsley using Pizza Cutter.

In Classic Batter Bowl, combine red pepper, lemon zest, juice, parsley, mayonnaise, garlic pressed with Garlic Press, seasoning mix and black pepper; mix well using Small Mix ‘N Scraper®. Serve with Phyllo-Wrapped Asparagus, if desired.

Cook's Tip: Italian seasoning can be substituted for the Italian Seasoning Mix, if desired.

Aioli can be made up to 1 day in advance. It will thicken slightly when chilled. Thin with 1-2 teaspoons water, if desired.

Gruyère Chicken en Croûte

1 package (6 ounces) fresh baby spinach leaves
1 medium onion
1 teaspoon butter
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 garlic clove, pressed
1 jar (12 ounces) roasted red peppers, drained and patted dry
1 1/2 cups (6 ounces) grated Gruyère cheese, divided
2 1/2 cups diced roasted chicken
24 sheets (9 x 14 inches) thawed, frozen phyllo dough
Nonstick cooking spray
Dijon Cream Sauce (optional)

Preheat oven to 400ºF. Slice spinach using Santoku Knife. Cut onion lengthwise into quarters without cutting through root end. Slice onion using Ultimate Mandoline fitted with v-shaped blade. Melt butter in (4-qt.) Casserole over medium-high heat. Add onion, salt, black pepper and garlic pressed with Garlic Press. Cook and stir 2-3 minutes or until onion is tender. Add spinach and cook 2-3 minutes or until wilted. Drain spinach mixture using Small Colander; squeeze dry using paper towels and set aside.

Dice roasted peppers using Santoku Knife. Coarsely grate 1 cup of the cheese using Deluxe Cheese Grater. Combine roasted peppers, cheese and chicken in Stainless (2-qt.) Mixing Bowl; stir together and set aside.

Unfold one sheet of phyllo onto Large Grooved Cutting Board. Lightly spray with nonstick cooking spray. Using Microplane® Adjustable Grater, finely grate about 1 tablespoon of the remaining cheese over phyllo. Repeat two more times to create a stack of three sheets phyllo, ending with cheese. Place 1 tablespoon of the spinach mixture onto phyllo 2 inches from short end. Place 1/2 cup chicken mixture over spinach. Fold sides of phyllo in toward center; gently roll up. Place onto Rectangle Stone, seam side down. Repeat with remaining phyllo, spinach mixture and chicken mixture for a total of eight bundles.

Spray outside of each bundle with nonstick cooking spray. Finely grate remaining cheese over each bundle. Bake 20-22 minutes or until golden brown. Remove from oven; let stand 5 minutes. Cut bundles in half diagonally using Bread Knife. Serve with Dijon Cream Sauce, if desired.

Cook's Tip: Gruyère cheese is a Swiss cheese with a sweet, nutty flavor. It can be found in the gourmet cheese section of most supermarkets. If desired, regular Swiss cheese can be substituted for the Gruyère cheese.



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