Phyllo Croutons Food

PHYLLO CROUTONS

Phyllo Croutons image

A fantastic recipe I got from Food Network and Giada De Laurentiis, she served these on soup, I personally can't get that far and eat them right out of the oven. Simple and so good!

Provided by Robyn

Categories Cheese

Time 15m

Yield 1 baking sheet

Number Of Ingredients 3

Ingredients

6 sheets frozen phyllo dough, thawed
3 tablespoons butter, melted
1/3 cup freshly grated parmesan cheese

Steps:

Preheat the oven to 400 degrees F.
Line a large heavy baking sheet with parchment paper.
Stack the phyllo sheets on a work surface and roll up into a cylinder.
Cut the rolled stacked phyllo sheets crosswise into 1/2-inch-wide sections. Unroll the phyllo sections and toss in a large bowl to separate the strips. Gradually drizzle the butter over the phyllo, tossing constantly to coat. (The phyllo strips might break up into smaller pieces.) Sprinkle the Parmesan over the phyllo and toss gently to coat.
Arrange the phyllo mixture evenly over the prepared baking sheet.
Bake until the mixture is crisp and golden, about 10 minutes.
Cool the phyllo mixture, and then coarsely break it apart into desired pieces.

Nutrition Facts : Calories 789.8, Fat 50.9, SaturatedFat 29.3, Cholesterol 120.9, Sodium 1305.2, Carbohydrate 61.3, Fiber 2.2, Sugar 0.5, Protein 21.3

PHYLLO, BREAD AND PUDDING

Phyllo, Bread and Pudding image

Different take on bread and pudding. Great way to use phyllo leaves when you have left over leaves from making some other special treat. Recipe said was Egyptian umm? But then Egypt has been conquered by both Greece and Persia. Fusion of foods has been going on for centuries!

Provided by ameatlanta

Categories Dessert

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

10 -12 sheets phyllo dough
2 1/2 cups milk
1 cup heavy cream or 1 cup half-and-half
1 egg, beaten
2 tablespoons rose water or 2 tablespoons orange blossom water
1/2 cup unsalted pistachios, shells removed, chopped
1/2 cup unsalted almonds, shells removed, chopped
1/2 cup unsalted hazelnuts, shells removed, chopped
2/3 cup dark raisins or 2/3 cup golden raisin
1 tablespoon ground cinnamon, for dusting

Steps:

Preheat oven 350°F.
Bake phyllo sheets on 2 baking trays, for 15-20 minutes, until crisp.
Remove from oven, increase oven temperature to 400°F.
Scald the milk and cream, gently, do not boil.
Temper egg with some of the hot milk mixture, add rose water.
Slowly add to remaining milk mixture.
Cook over low heat until mixture begins to thicken, stirring gently, constantly.
Butter or spray with pam a shallow baking dish.
Crumble phyllo leaves, not fine, into small chunks, into prepared dish, gently mix in nuts and raisins.
Pour custard mixture over and bake for 20-30 minutes, until golden.
Dust with cinnamon, might serve with cream on the side.

Nutrition Facts : Calories 850.7, Fat 59.8, SaturatedFat 20.7, Cholesterol 155.7, Sodium 347.7, Carbohydrate 64.9, Fiber 8, Sugar 17.4, Protein 21.8

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