Lives4Disney
DIS Veteran
- Joined
- Sep 25, 2004
- Messages
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Blue Deb...I know...I have only stayed RPC....ugh....but the air is CHEAP those July dates...it's about double if I do the June....and then if I do July...bday gcards...fun July 4th.....and also I'd buy & USE the park tickets that come with the package...If I do June...the family has APs (expire July 1) so they don't need those package tickets...but I WOULD because my AP expires next month...so I would have to purchase myself a 7 day ticket...
...it just seems if we do July - the tickets w/the package would make sense..they'd be used.
I am worried about the air. Plus I am so NOT excited about June....he kids have dance and stuff til mid June...they'll want to veg and swim and have fun with friends...but our date of June 20 will have them bailing a week after their stuff ends....and then the long hot summer ahead of us.
Here is the recipe....
12 oz Sharp Cheddar - shredded
1/4 lb Parmesian Cheese.... I used a 5 oz package of shredded
4 oz Cream Cheese
4 oz good Greek Feta Cheese
1 egg and 1 yolk
2 packages of Phyllo dough (probably spelled wrong
)
Nutmeg and Ginger to taste...about 1/2 tsp nutmeg and 3/4 tsp ginger
Butter to brush the pastry
MIX the cheeses and egg and spices with a mixer until gooey and well combined.
Follow the Phyllo dough instructions....we always put damp paper towels on the stack while it's waiting....
1. Take a sheet of dough...brush with butter...SOMETHING I LEARNED!!! ALL pastry brushes are NOT created equal!!! You have to have a NICE QUALITY brush or the butter won't spread evenly - you need a nice thin fine coat - if you have a bad brush they might be too loaded in butter and be greasy- and if it's got crummy stiff bristles it will tear and snag the dough....you need a GOOD BRUSH!!
2. Fold the sheet into thirds....butter side in. We fold the bottom toward the middle and then the top third over that. (so all the buttered sides are folded in)
3. Brush that with a light layer of butter
4. Put a Tbs of cheese on the end. Fold over into a triangle. Brush top of triangle with butter....keep folding into triangle as you go down the sheet...(like a flag) and brush each new triangle top after each fold as you go - basically any surface gets a thin coat of butter
5. You end up with a puffy triangle that looks like a turnover...sometimes not as poofy but more flat..they will puff a bit in the oven...BRUSH BOTH SIDES WITH A LIGHT LAYER OF BUTTER
6. Bake at 350 about 18 min til golden. If they didn't golden on both sides..flip and bake a couple more minutes. My air bake pans did allow them to golden on both sides...18 min was enough.
They are great hot out of the oven or even at room temp. I almost like them better room temp.
Just be careful with the butter..THIN layers work best or they just do get too greasy. I guess that is the hard part for me...I prefer to slop it on and rush....must take time and put love into it.
Chan
international cooking gf gal workin' it in the kitchen
...it just seems if we do July - the tickets w/the package would make sense..they'd be used.

Here is the recipe....
12 oz Sharp Cheddar - shredded
1/4 lb Parmesian Cheese.... I used a 5 oz package of shredded
4 oz Cream Cheese
4 oz good Greek Feta Cheese
1 egg and 1 yolk
2 packages of Phyllo dough (probably spelled wrong

Nutmeg and Ginger to taste...about 1/2 tsp nutmeg and 3/4 tsp ginger
Butter to brush the pastry
MIX the cheeses and egg and spices with a mixer until gooey and well combined.
Follow the Phyllo dough instructions....we always put damp paper towels on the stack while it's waiting....
1. Take a sheet of dough...brush with butter...SOMETHING I LEARNED!!! ALL pastry brushes are NOT created equal!!! You have to have a NICE QUALITY brush or the butter won't spread evenly - you need a nice thin fine coat - if you have a bad brush they might be too loaded in butter and be greasy- and if it's got crummy stiff bristles it will tear and snag the dough....you need a GOOD BRUSH!!

2. Fold the sheet into thirds....butter side in. We fold the bottom toward the middle and then the top third over that. (so all the buttered sides are folded in)
3. Brush that with a light layer of butter
4. Put a Tbs of cheese on the end. Fold over into a triangle. Brush top of triangle with butter....keep folding into triangle as you go down the sheet...(like a flag) and brush each new triangle top after each fold as you go - basically any surface gets a thin coat of butter
5. You end up with a puffy triangle that looks like a turnover...sometimes not as poofy but more flat..they will puff a bit in the oven...BRUSH BOTH SIDES WITH A LIGHT LAYER OF BUTTER
6. Bake at 350 about 18 min til golden. If they didn't golden on both sides..flip and bake a couple more minutes. My air bake pans did allow them to golden on both sides...18 min was enough.
They are great hot out of the oven or even at room temp. I almost like them better room temp.

Just be careful with the butter..THIN layers work best or they just do get too greasy. I guess that is the hard part for me...I prefer to slop it on and rush....must take time and put love into it.

Chan

international cooking gf gal workin' it in the kitchen
