SWEET CHEESE PHYLLO PURSES
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 12 sweet cheese phyllo purses
Number Of Ingredients 9
Steps:
- Preheat the oven to 400˚ F. Finely crumble the goat cheese with a fork in a medium bowl, then stir in the ricotta. Brush a 12-cup muffin pan with 1 tablespoon of the melted butter; set aside 1 tablespoon melted butter in a small bowl for step 3.
- Use the remaining 6 tablespoons butter for the phyllo sheets: Brush the top of a phyllo sheet all over with butter, then stack 3 more sheets on top, brushing each with butter. Cut the stack in half lengthwise, then crosswise into thirds to make 6 squares. Press each square into a muffin cup. Repeat with the remaining 4 phyllo sheets and melted butter.
- Divide the cheese mixture among the phyllo-lined muffin cups, pressing with a spoon to flatten the filling into the cups. Fold in the phyllo to cover the filling, leaving a little hole in the center to vent steam. Brush the tops of the dough with the reserved 1 tablespoon melted butter. Put the pan on the oven floor and bake until the phyllo purses are dark golden brown on the bottom, 5 to 8 minutes. Reduce the oven temperature to 375˚ F; move the muffin pan to the middle oven rack and continue baking until the phyllo is golden brown and crisp on top, 30 to 40 minutes.
- Meanwhile, combine the sugar, water, cardamom and orange zest in a small saucepan. Bring to a boil, reduce to a simmer and cook, occasionally pressing on the cardamom pods with a spoon, until syrupy, about 8 minutes. Strain through a fine-mesh sieve into a liquid measuring cup. Stir in the orange juice.
- Remove the phyllo purses to a platter as soon as they come out of the oven. Spoon about half of the syrup on top. Let sit for a few minutes to soak in the syrup, then top with the pistachios. Drizzle with more syrup and serve warm.
FLOGERES SWEET CHEESE FILO ROLLS
Australian Gourmet Traveller fast Greek style recipe for Flogeres (or sweet cheese filo rolls)
Provided by Rodney Dunn
Categories Dessert
Yield Serves 24
Number Of Ingredients 7
Steps:
- Using an electric mixer, beat cream cheese until light and fluffy, then add ricotta, cottage cheese and sugar and beat until well combined.
- Working with 4 sheets of filo at a time, place a sheet of filo on a work surface, brush lightly with melted butter, then top with another pastry sheet. Continue brushing and layering until there are 4 layers.
- Cut layered filo into four 12x18cm rectangles, then place one rectangle, with the shortest side facing you, on a work surface and spoon 1 tbsp cheese mixture along the shortest side, leaving a 1cm border. Roll pastry into a cylinder, folding in the sides as you roll. Brush with melted butter and place on a baking paper-lined oven tray. Repeat with remaining filo, filling and butter to form 24 rolls.
- Bake filo rolls at 190C for 12 minutes or until crisp and golden. Dust with ground cinnamon, then serve immediately. Flogeres are best made on the day of serving.
Nutrition Facts : ServingSize Serves 24
FLOGERES - SWEET CHEESE PHYLLO ROLLS
Found this recipe (and description) at Australian Gourmet Traveller (yes, with 2 "L"s) online. "These can be filled with a sweetened mixture of fresh cheeses, as in this recipe, while regional variations may be filled with tahini, ground walnuts and cinnamon in Thrace, or with dried fruit and either finely chopped candied bergamot, orange rind or glacé figs in the Peloponnese." Recipe by Rodney Dunn. Prep time is a guess.
Provided by ThatSouthernBelle
Categories Dessert
Time 47m
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 7
Steps:
- Using an electric mixer, beat cream cheese until light and fluffy, then add ricotta, cottage cheese and sugar and beat until well combined.
- Working with 4 sheets of filo at a time, place a sheet of filo on a work surface, brush lightly with melted butter, then top with another pastry sheet. Continue brushing and layering until there are 4 layers.
- Cut layered filo into four 12x18cm rectangles, then place one rectangle, with the shortest side facing you, on a work surface and spoon 1 tbsp cheese mixture along the shortest side, leaving a 1cm border.
- Roll pastry into a cylinder, folding in the sides as you roll.
- Brush with melted butter and place on a baking paper-lined oven tray. Repeat with remaining filo, filling and butter to form 24 rolls.
- Bake filo rolls at 190C for 12 minutes or until crisp and golden.
- Dust with ground cinnamon, then serve immediately. Flogeres are best made on the day of serving.
Nutrition Facts : Calories 139.2, Fat 8.2, SaturatedFat 4.8, Cholesterol 21.8, Sodium 164.1, Carbohydrate 11.8, Fiber 0.4, Sugar 1.2, Protein 4.4
SWEET ONION AND SWISS PHYLLO ROLL-UPS
These are the most popular appetizers I make! Friends ask for them again and again. These are best when baked right before serving, but they do taste great even as they begin to cool. This appetizer recipe also freezes beautifully before baking. Just bake them, while they are still frozen, for about another 10 minutes until golden brown.
Provided by Love to Cook Hate t
Categories Cheese
Time 40m
Yield 6 rolls, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preparation:.
- In medium bowl, mix cream cheese and Swiss cheese. Set aside. In heavy skillet, sauté onions, thyme, and pepper in 1/4 cup butter until very soft and beginning to brown, 10-15 minutes. Stir in garlic and cook another 1 minute. Cool 20 minutes. Mix together onion mixture and cheese mixture and refrigerate for 30 minutes.
- Place one sheet filo dough on work surface. Brush with melted butter. Lay another sheet on top, brush with butter, and put one more sheet on top.
- Take the onion mixture and form a roll about 1 inch in diameter down one long edge of the stacked filo. Roll up carefully and place on cookie sheet. Brush thoroughly with more butter. Repeat with remaining filo and filling, making six rolls total. I place three rolls on each cookie sheet. Cover well with plastic wrap and chill overnight.
- When ready to bake, preheat oven to 375 degrees F and remove the rolls from the refrigerator. Bake for 10-17 minutes or until rolls begin to brown and cheese filling melts. Let stand 5 minutes, then, using a very sharp knife, cut rolls into 1" pieces. Let cool for 5-10 minutes, then serve. The onion filling right out of the oven is super-hot. Serves 8-10 - or 4-6, at my parties!
- You can also freeze these rolls. Wrap well in freezer wrap, label, and freeze up to 3 months. To bake frozen rolls, place rolls on cookie sheets and bake at 375 degrees F for 15-23 minutes or until the rolls are beginning to brown and crisp and cheese melts. Proceed as directed above.
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- With an electric mixer, beat cream cheese until light and fluffy, then add ricotta, cottage cheese and sugar. Beat until well combined.
- Take out four sheets of filo. Place a sheet on a works surface and brush lightly with melted butter, then top with another sheet of pastry. Continue brushing and layering until you have four layers.
- Cut the layered filo into three rectangles, approximately 4 1/2 x 9 inches. Place one of the rectangles, with the short end facing you, on a work surface and spoon 1 tbsp. of the cheese mixture along the shortest side, leaving a 1/2 inch border. Roll the pastry into a cylinder, folding in the sides as you roll.
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