PHYLLO TRIANGLES STUFFED WITH FRESH CHEESE (BRIOUATS BIL JBEN)
Provided by Jeff Koehler
Categories Cheese Dairy Appetizer Fry Ramadan Ricotta Phyllo/Puff Pastry Dough Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 16 stuffed triangles
Number Of Ingredients 9
Steps:
- In a medium mixing bowl, blend the cheese, egg, and cilantro with a fork.
- On a clean, flat work surface, unroll the phyllo sheets. Cut into strips about 3 in/7.5 cm wide and at least 9 in/23 cm long. Arrange a couple of the strips facing away from you; cover the remaining strips with plastic wrap to keep them from drying out. Lightly brush the strips with olive oil.
- Place 1 Tbsp of the cheese filling on the end of each strip closest to you. Fold over to form a triangle, then fold again to form another triangle, and so on to the end. Brush the end of the triangle with egg yolk and fold the loose end over the brushed yolk. Place the triangles on a plate without letting them touch. Repeat with the remaining phyllo strips and cheese filling.
- Have ready 6 dessert plates. Place a generous dollop of honey in the middle of each.
- In a large skillet or sauté pan, heat at least 1/2 in/1.25 cm of oil until the surface shimmers. Reduce the heat to medium. Working in small batches, gently place the phyllo triangles in the oil and fry, turning once, until firm and golden brown, 30 seconds to 1 minute. Transfer with a slotted spoon to paper towels to drain.
- Place 2 or 3 rolls on each plate, drizzle with honey, and sprinkle with sesame seeds. Serve hot.
STUFFED PHYLLO PASTRIES
I love to bring these pastries with me to potlucks to serve as an appetizer. Everyone is so delighted with them, I get several requests for the recipe.-Anita Moffett, Rewey, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 60 pastries.
Number Of Ingredients 9
Steps:
- To make filling, press spinach in fine strainer to remove all excess moisture; combine with cheeses, eggs, nutmeg and pepper. Set aside. , To assemble pastries, have the following ready: melted butter, pastry brush, knife, a clean, slightly damp towel, the filling, baking sheet and large work surface. Open box of dough; carefully unfold sheets. Pull off 2 sheets; place together on work surface and brush lightly with butter. Pull off another sheet. Place directly over others; brush again with butter. Repeat until you have layered 5 sheets. Cover unused dough with damp towel. , Cut prepared layers in half vertically, then cut halves into 6 strips vertically. Place 1-1/2 teaspoons of filling at the top of each strip. Fold each strip into triangles (as you would fold a flag), starting at bottom near filling. Repeat with additional layers of phyllo dough until the filling is gone. Place pastries on ungreased baking sheet; brush with butter. , Bake at 400° until golden brown, about 10-15 minutes. (Uncooked pastries can be frozen for later use. Frozen pastries can go directly into oven, but baking time must be increased.)
Nutrition Facts :
STUFFED SALMON IN PHYLLO PASTRY
This is an elegant dish to serve that usually draws raves. If Salmon is not available use another fish (Chilean Sea Bass, Cod even sole just use two pieces to form the fillet)
Provided by Bergy
Categories Crab
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Stuffing:Mix gently in a bowl crab, cream cheese, onion, salt, pepper& hot sauce.
- Preparation of fish--------.
- Make a slit in each fillet about 3/4 way through.
- Divide the stuffing evenly between the 6 fillets.
- and stuff each one.
- Heat 2 tbsp oil in a hot skillet and brown the salmon fillets on both sides.
- Take out 2 sheets of phyllo pastry and cut them in half, lightly brush each piece with melted butter and layer them.
- Place a fillet with an asparagus spear on top of the (4layer) phyllo and fold the pastry over the salmon so it is completely covered.
- Repeat with remaining 5.
- You may now place the salmon in the fridge, covered, until ready to bake (can be prepared up to a day in advance).
- When ready to bake, preheat oven to 350F bake 20-25 minutes.
- Nice served with a white wine sauce or hollandaise.
STUFFED CHICKEN BREASTS WRAPPED IN PHYLLO
Make and share this Stuffed Chicken Breasts Wrapped in Phyllo recipe from Food.com.
Provided by southern chef in lo
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle chicken with salt and pepper. Mix feta and mozzarella cheese, sun dried tomatoes, and white wine together in a bowl. Spread each breast with cheese mixture and add small amount of spinach (do not over stuff as it will not roll up securely). Roll in jelly roll fashion - tuck ends lightly to seal. Set aside.
- Cut sheets of Phyllo dough in half making two sets of squares. Using four sheets separate each sheet and spread with butter, stacking together. Place a stuffed chicken breast on the Phyllo and roll up folding sides in to secure the chicken. Arrange in a buttered baking dish and butter the top of the Phyllo again. Sprinkle with cracked black pepper.
- Cover tightly with foil and bake 1 hour at 300°F Remove foil and bake an additional 15 minutes or until Phyllo is flakey on top.
Nutrition Facts : Calories 429.2, Fat 25.3, SaturatedFat 13.5, Cholesterol 133.3, Sodium 827.6, Carbohydrate 12.8, Fiber 3.2, Sugar 2.3, Protein 37.7
PHYLLO-WRAPPED BAKED STUFFED APPLES
These apples are wrapped in crispy, buttery layers of phyllo dough and are stuffed as well as topped with a sweet mixture of oats and spices, which resemble "fruit crisp" topping. This is a relatively easy to assemble dessert with an eye-appealing presentation.
Provided by MarthaStewartWanabe
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In a medium mixing bowl, combine oats, brown sugar, cinnamon, nutmeg and cloves. Stir in 1/4 cup butter, tossing with a fork until crumbly texture achieved.
- Place one phyllo leaf on a dry kitchen towel and lightly brush with butter, using remaining 1/4 cup of melted butter. Place a second leaf on top of first phyllo leaf and brush with butter. Repeat until four leaves have been used.
- Place peeled and cored (whole) apple in center of layered phyllo. Gently pick up sides of phyllo and gather evenly around apple. Do not enclose apple. Leave the top of the apple exposed and the phyllo edges open. Brush butter lightly around exterior of apple. Repeat process with remaining three apples.
- Pack oat stuffing mixture into cored center of each apple. Mound remaining stuffing atop exposed portion of apple.
- Place each wrapped and stuffed apple in a baking dish, leaving space between so they do not touch.
- Bake for 40-45 minutes or until phyllo and topping are golden brown and crisp, and apple is tender.
- Serve warm.
Nutrition Facts : Calories 732.5, Fat 28, SaturatedFat 15.7, Cholesterol 61, Sodium 461.4, Carbohydrate 116.6, Fiber 6.8, Sugar 67.7, Protein 7.9
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