Phyllo dough
I recently bough an entire roll or phyllo dough to wrap salmon in it...it was fabulous! Now I have all of this extra dough, I was thinking of trying a version of apple crisp. But there is so much you can do with this wonderful stuff. Any suggestions? I'd love to hear some comments and inspirational ideas! Recipes welcome!
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7 Comments:
Since reading about these on Apartment Therapy: The Kitchen, I've been wanting to try them....
http://kitchen-notebook.blogspot.com/2006/04/bouquet-breadsticks.html
Alm25 at 4:38PM on 04/09/07
Not to be a whore for my own stuff, but here is my version of a classic--spanakopita. Hope you like it.
Husband at 5:18PM on 04/09/07
It would be a major challenge, but baklava would be wonderful. Or, make use a muffin tin to create little shells of filo pastry and fill them with everything from goat cheese to eggs. I saw a recipe in a Donna Hay book for a goat cheese and lentil tart that used filo dough - the picture looked amazing.
Clare K at 5:35PM on 04/09/07
I find baklava really easy, but very time consuming...but once you make a pan, it lasts a long time (well, assuming you don't give any away!).
I made spiced shrimp cigars for Easter and everyone loved them...pretty easy as well:
http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=BA5CF495%2DCC41%2D415D%2DA4478D73CF761F59
tkln at 9:04AM on 04/10/07
Strudel. Apple, plum, savoury (ground beef, chicken). Take 4 phyllo sheets, brush each sheet lightly with butter or olive oil. Spread desired filling on 3/4 of the rectangle. Roll up, starting with the end with the most filling. Bake 350 for 45 min-1 hr. until golden brown.
Tara at 9:55AM on 04/10/07
You guys just made my decisions harder lol I can see ALOT of phyllo dough being consumed in my house in the future! Thanks all
Lilartist at 11:39AM on 04/10/07
Get some duck. Season and cook it. When it's cook, shred it.
Season, cook, and puree some duck liver (not foie gras; regular liver here -- heck, even chicken liver would work). Combine the confit and the puree. You want a dry-ish confit with the liver puree coating the confit. Add other ingredients as you see fit -- shallots, onions, nuts (pistachios are good), chives, etc.
Thaw the phyllo completely. Cut it into large-ish squares -- maybe 4" by 4". Cover with a barely-damp kitchen towel to keep from drying out.
Melt some butter.
Lay down one square of phyllo. Brush with butter. Top with another square of phyllo and a glob of the confit mixture. Top with a small glob of cream cheese. Gather the sides of the phyllo into a purse.
Bake in a preheated medium oven until warmed through and the phyllo starts to brown.
Serve as an amuse bouche, if you don't eat them all first!
vogelap at 11:58AM on 04/10/07