Bought 3 boxes of Phyllo dough...any hors doevres recipe idea's, without Spinach?

[JKMastalski]

Kind of tired of the Spinach & Phyllo recipe idea's....anyone have any other ones that are yummy?

 

[Meriweather]

* Exported from MasterCook *

Phyllo Turkey Egg Rolls

Recipe By :Light & Tasty
Serving Size : 16 Preparation Time :0:00
Categories : Foreign Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground turkey breast
4 cups coleslaw mix
1/4 cup chopped green onions
3 tablespoons soy sauce
2 cloves garlic -- minced
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon ground ginger -- OR
1 teaspoon grated fresh gingerroot
12 phyllo dough sheets -- (18 x 14")
Sweet and sour sauce and/or hot mustard -- optional

Crumble turkey into a large nonstick skillet. Cook over medium heat until no longer pink. Drain.
Add coleslaw mix, onions, soy sauce, garlic, five-spice powder and ginger. Cook for 2-3 minutes or until coleslaw is wilted. Remove from heat.
Place one sheet phyllo dough on a work surface with long side facing you. Spritz with butter spray and brush to evenly distribute.
Repeat with two more sheets, spritzing and brushing each layer. (Keep remaining phyllo covered with waxed paper to avoid drying out).
Cut the stack widthwise into four 14 x 4 1/2" strips.
Place 1/4 cup turkey mixture along one short side of each rectangle. Fold in long sides, starting at the filling edge, roll up tightly.
Place seam side down on ungreased baking sheet. Spritz top with butter spray.
Repeat with remaining phyllo and filling.
Bake at 350º for 25-30 minutes, then broil 6" from heat for 5 minutes or until golden brown.
Serve warm with sweet and sour sauce and/or hot mustard if desired.


* Exported from MasterCook *

Curried Mushroom Turnovers

Recipe By :Cooking Light, Oct. 1993, page 84
Serving Size : 28 Preparation Time :0:27
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vegetable cooking spray
3 1/2 cups minced fresh mushrooms -- (1 pound)
3/4 cup minced shallots
2 tablespoons all-purpose flour
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup plain low-fat yogurt
2 tablespoons chopped fresh cilantro
14 sheets frozen phyllo pastry -- thawed

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.

Add mushrooms and shallots, and sauté 11 minutes or until mushroom mixture appears dry.

Combine flour and next 4 ingredients; add to skillet, and continue cooking 3 minutes or until thickened, stirring constantly. Remove from heat; add yogurt and cilantro, stirring well.

Working with 1 phyllo sheet at a time, cut each sheet lengthwise in half; lightly coat each piece with cooking spray. Fold each phyllo piece in half lengthwise to form strips. Spoon a scant 1 tablespoon of mushroom mixture onto one end of each strip, and fold the left bottom corner over mixture, forming a triangle. Keep folding back and forth into a triangle to end of strip. Repeat with remaining phyllo.

Place triangles, seam side down, on baking sheets. Lightly coat tops with cooking spray; bake at 400 deg for 15 minutes or until golden. Yield: 28 appetizers (serving size: 1 turnover).

 

[CHIPSTER]

Just finished eating an appetizer that I made on this snowy day using the phyllo cups - perhaps you could cut the sheets and use the mini muffin tins.

Here goes and it is simple:

place brown sugar on the bottom of the mini phyllo cup
add a dollop of brie cheese
top with an almond, pecan or walnut

Bake until cheese and sugar and melted.

They were quite tasty. If you make spinach puffs I don't see why you couldn't stuff the cheese, sugar and nuts.

 

[robinb]

Stuffed Brie in Phyllo Dough

Roughly ...

* 1 "baby" wheel of brie, about 6 inches in diameter
* 1 package of Boursin cheese (French garlic cheese spread)
* 6 sheets thawed Phyllo dough
* 1/4 C melted butter


* Split brie in half horizontally.
* Smear some Bousin in the middle.
* Put brie back togther.
* Butter your sheets of phyllo dough and wrap around the brie one at a time.
* Bake at 375 degrees on a lightly greased cookie sheet for 25 minutes until brown.

Serve with crackers or a bagette.

You can also do this with preserves instead of Boursin and Puff Pastry dough instead of phyllo.

 

[Lisa P.]

This is made with puff pastry dough but some people use phyllo to vary it:

Berry Pastries

6 sheets thawed phyllo dough
4 Tbs (or more) powdered sugar
2 pints of your favorite berries
2 cups of your favorite (light & fluffy) vanilla custard filling - vanilla pudding mixed w/cool whip works in a pinch.

On wax paper, roll each sheet of dough out to ~12" x 6". May sprinkle first w/powdered sugar (optional). Cut each dough sheet into 4 even rectangle pieces.

Turn rectangles unto baking sheets covered with fresh waxed paper, slightly separated, 4 per baking sheet. Prick with a fork. Sift powdered sugar over dough and refrigerate for 30 min.

Preheat oven to 425ºF and bake dough for ~5 minutes. Increase to 450ºF and bake until light, golden and puffed, about another 3-5 min. Cook on wire rack.

Assemble pastries: Spread custard over half of the baked pastries. Cover with sliced berries. Top with baked pastry layers and sprinkle lightly with powdered sugar. Serve.

These are pretty large pastries, so we've cut the sheets into 8 rectangles, rather than just 4 each. Delicious.

--------------------------------

Not a recipe, just a general idea... Cut each sheet of Phyllo dough into 9 equal squares. Using a large muffin pan, use a square to line each muffin cup, leaving the corners overflowing the edges. Fill with any favorite filling, such as fruit pie filling or quiche recipe or cheesecake. If there is enough phyllo hanging over the corners, you may choose to fold them toward the center of each cup. Bake at least 30 minutes, according to directions for the filling used.

 

[Margie J]

My Bulgarian friends make what is called Banista. It has a phyllo crust and a filling of cheese, eggs and yogurt. There are both savory and sweet versions. Here is one recipe I found, adjusted from gram measures to US standard measures.


Banista

2 pkg Phyllo dough
1 8 oz pkg of cheddar cheese or a mix of cheddar and mozzarella
1 16 oz. pkg of feta cheese
7 eggs
1 stick butter, melted
1/2 C. soda water
1 C. plain yogurt


How to make it:
Mix six of the eggs, the melted butter, the crumbled feta cheese, the cheddar cheese and the yogurt. In a large (13X9" or more) buttered pan, lay a layer of the filo dough, spread a layer of the mixture. Finish with a layer of filo dough. Then cut the banitsa into serving pieces. Mix the last egg with the soda water and stir. Pour the mixture over the banitsa and make sure there are no pieces of the filo dough left dry.
Bake in a preheated over at 350 F for 40 minutes, or till golden.

Green Onion Banitsa
Same as the regular banitsa recipe, but substitute 3 eggs with 5-10 stalks of green onion (about 1 cup diced onion), lightly fried (no more than ten minutes).

 

[camlace]

7 Sheets Phyllo Dough, thawed
melted butter
grated parmesan cheese
shredded mozzarella cheese
1 sliced onion
sliced tomatoes
oregano
thyme

Place one sheet of phyllo dough on a baking sheet and brush with butter.

Sprinkle with Parmesan cheese.

Cover with another sheet of phyllo dough, brush with butter, sprinkle with parmesan cheese.

Continue in the same manner until all of the phyllo is used.

Brush the top layer with butter and sprinkle with mozzarella cheese.

Scatter the sliced onion on top of the mozzarella.

Place the sliced tomato evenly over the onion.

Sprinkle with thyme and oregano and a little more parmesan cheese.

Bake at 350 deg for 15-20 minutes until the crust is crispy and golden.

Cut into squares or rectangles and serve hot.