Truffle Parmesan Phyllo Crackers Food

PHILLY PARMESAN-THYME SNACK CRACKERS

Steps:

• Heat oven to 350ºF.
• Beat cream cheese and butter in large bowl with mixer until blended. Combine remaining ingredients; gradually add to cream cheese mixture, mixing well after each addition. Divide dough in half. Shape each into ball; flatten slightly.
• Roll out half the dough on lightly floured surface to 8x4-inch rectangle. Use sharp knife or pizza cutter to cut rectangle lengthwise in half, then crosswise into 16 (2x1/2-inch) strips. Place, 2 inches apart, on parchment-covered baking sheets. Repeat with remaining dough.
• Bake 15 to 18 min. or until edges are lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

PARMESAN TRUFFLES

Steps:

• In a large saucepan, bring cream and garlic just to a boil, stirring occasionally. Reduce heat to low; stir in cheese, 1/2 cup at a time, until smooth., Transfer to a bowl; cool to room temperature, stirring occasionally. Refrigerate for at least 2 hours or until firm. Shape into 3/4-in. balls; roll in additional cheese and/or parsley. Serve with crackers.

TRUFFLE-PARMESAN PHYLLO CRACKERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cut 2 sheets of parchment paper to fit on a baking sheet. Combine melted butter and truffle oil in a small bowl.
• Place 1 sheet of parchment on a flat work surface. Gently place 1 sheet of phyllo dough on top. Brush lightly with the butter mixture right up to the edges, being careful not to tear the sheet. Place another sheet of phyllo on top. Press down to remove any air pockets, and brush with butter. Repeat 3 more times. Brush the 5th and last sheet with egg white instead of butter. Sprinkle with 1/2 of the Parmesan cheese, truffle salt, and pepper.
• Cut the phyllo into 40 squares, or into the shape of your choice, using a pizza cutter. Slide the whole parchment sheet onto the baking sheet.
• Bake in the preheated oven until lightly browned, 6 to 8 minutes. Keep a close eye on them, as they tend to brown quickly. Remove parchment sheet from baking sheet and let cool.
• Repeat process with remaining ingredients. Let crackers cool and serve immediately, or store at room temperature in a sealed container.

PHYLLO CRACKERS

Steps:

• Unwrap phyllo and cover it with clear film and a damp cloth, to prevent it from drying out.
• Put chopped apples in large bowl and mix in the remaining filling ingredients.
• Take one sheet of phyllo at a time and cut into 15x30 cm strips.
• Brush with butter.
• Place a spoonful of the filling at one end and fold in the sides, so the pastry measures 13cm across.
• Brush edges with the melted butter and roll up.
• Pinch the 'frill' tightly at either end of the cracker.
• Brush once again with the butter.
• Place crackers on a baking tray.
• Cover and chill for 10 minutes.
• Preheat oven to 190°C.
• Brush each cracker with melted butter.
• Bake for 30 minutes, or until they are golden brown.
• Let them cool slightly on the tray and then transfer to wire rack to allow to cool completely.
• To make lemon sauce, put all the ingredients in a small saucepan and heat gently until dissolved, stirring occasionally.
• Pour warm sauce into a sauce boat and serve with the crackers.
• Dust crackers with icing sugar and tie foil ribbon around ends.

TRUFFLE-SCENTED RISOTTO IN PHYLLO

Steps:

• Heat olive oil in a large nonstick skillet over medium-high heat.
• Add onion; saute 3 minutes.
• Add thyme and garlic; saute 1 minute.
• Stir in rice; saute 1 minute.
• Stir in wine; cook 1 min or til liquid is nearly absorbed, stirring constantly.
• Add water and salt; bring to a boil.
• Cover, reduce heat, and simmer 18 minutes.
• Remove from heat.
• Stir in cheese, butter, truffle oil, and pepper. Cool.
• Preheat oven to 375°F.
• Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly coat sheet with cooking spray.
• Repeat layers with remaining phyllo and cooking spray, ending with phyllo.
• Gently press phyllo layers together.
• Lightly coat top phyllo sheet with cooking spray.
• Cut phyllo layers into 24 (1 1/2-inch) squares using sharp knife or pizza cutter.
• Carefully place 1 layered square in each of 24 miniature muffin cups coated with cooking spray; gently press squares into pan to form cups.
• Bake at 375° for 5 minutes or until crisp.
• Remove phyllo cups from pan.
• Fill each cup with 1 tablespoon risotto.
• Sprinkle cups evenly with parsley.