Vegan Asparagus Phyllo Rolls Food

PHYLLO WRAPPED ASPARAGUS

Steps:

• Preheat oven to 375 degrees F.
• Wash and then trim off the tough ends of the asparagus
• Unwrap the phyllo and remove three sheets.
• Keep covered with towel until ready to use
• Take 1 sheet of phyllo and brush lightly with some melted butter, add second layer and repeat with butter, add third layer, repeat.
• Using a pizza cutter or a knife, cut the sheets of dough in half lengthwise and then crosswise so you have four rectangles. Cut each rectangle diagonally from top to bottom so you have two triangles from each rectangle. You will have eight pieces total.
• Sprinkle with some Parmesan.
• Place 2 pieces of asparagus spears on the wide part of the triangle.
• Roll up, jelly-roll style.
• Place each piece on a parchment covered baking sheet.
• Brush with more melted butter and sprinkle with more Parmesan
• Repeat until all the asparagus spears are used up
• Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy

PHYLLO WRAPPED ASPARAGUS

Steps:

• Preheat oven to 375 degrees F.
• Snap off the tough ends of the asparagus.
• Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out.
• Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan.
• Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style.
• Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up.
• Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.

VEGAN ASPARAGUS PHYLLO ROLLS

Steps:

• Snap off the ends of the asparagus and rinse. Place into a large pan and pour in enough water to almost cover. Cover, with the lid vented. Place over medium heat until the water begins to boil. Close the lid completely and turn down the heat. Steam for 2-5 minutes, until bright green and tender-crisp. Take off the heat and drain.
• Open the package of phyllo dough and lay onto a flat surface. Cover with plastic wrap and place a damp paper towel or wash cloth on top.
• Pulse the walnuts in a food processor until coarsely chopped.
• Heat the oil in a small sauce pan over medium heat for 3 minutes, until hot. Preheat the oven to 375 and grease a baking sheet.
• Take a sheet of phyllo dough and brush with oil. Place another sheet on top and brush again. Make it 3-4 layers thick.
• Take 3-4 asparagus stalks and stack them in a pyramid at the end of the phyllo dough that is closest to you. Sprinkle with walnuts, and a bit of the pepper, salt, garlic powder and tarragon.
• Begin to roll it all up in the dough. Stop after every rollover and brush the dough with more oil, and close the ends up as you roll. It should resemble a large egg roll. Seal up the end of the sheets with oil and place on the greased pan. Brush the top with oil so it doesn't dry out.
• Repeat this with the dough and asparagus until it is all used up. Bake for 15-20 minutes, until golden brown. Let cool for a few minutes and slice diagonally into thirds. Serve over a salad, or arranged on a platter as an appetizer.

CRISPY FILO TART WITH SEASONAL VEG

Steps:

• Heat oven to 180C/160C fan/gas 4 and pop in a baking sheet to heat up. Use a little of the oil to lightly grease an 18 x 25cm tart tin (ours was 3cm deep). Line the tin with a few strips of baking parchment - this will help you to lift out the tart later.
• Unfold the pastry, but keep it covered with a damp tea towel as you work to prevent it from drying out. Taking 1 sheet at a time, brush each piece well with oil, then use to line your tart tin, leaving a little pastry hanging over the edges. Sprinkle a thin layer of breadcrumbs between each layer of pastry as you go - this will help to keep the pastry crisp. When you get to the final layer, brush with a little extra oil and scrunch the edges together to create a pretty border.
• Toss the asparagus and courgettes with seasoning and the remaining oil and tip onto a baking tray. Place the pastry case on the top shelf of the oven, with the veg on the shelf below and cook for 10 mins.
• Remove the veg from the oven. Brush the tart with a little beaten egg and bake for a further 5 mins until the pastry is golden brown and crunchy.
• Whisk the remaining egg with the lemon zest, herbs, crème fraîche and seasoning. Lay half the veg in the bottom of the pastry case and add half the feta. Pour over the egg mixture, then top with the remaining veg and feta. Bake for 40 mins until the filling has set. Remove from the oven and leave to cool. Serve with a grinding of black pepper and scattered with small salad leaves or herbs, if you like.

BRIE AND ASPARAGUS IN PHYLLO

Steps:

• Preheat oven to 350 degrees F.
• Make sure phyllo is completely defrosted. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Lay out sheet of dough, lightly butter with pastry brush. Fold sheet in half, butter again. Keep re-buttering and folding in half (probably 3 "folds" total) until you have a rectangle with dimensions close to 4 by 4 inches. Cut into 3 sections. Sprinkle Parmesan on each piece of dough. Crumble a bit of brie on each. Lay asparagus tip on top and roll dough around asparagus. The tip of the asparagus should show out of the end. Repeat to make 16 pieces. Lay all pieces out on a cookie sheet. Brush each piece with butter and bake in oven until golden brown. Serve warm.

ASPARAGUS PHYLLO BAKE

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 30 seconds or just until asparagus turns bright green. Remove asparagus and immediately drop into ice water. Drain and pat dry. In a large bowl, mix eggs, cheeses and seasonings; stir in almonds and asparagus., Preheat oven to 375°. Brush a 13x9-in. baking dish with some of the butter. Unroll phyllo dough. Layer eight sheets of phyllo in prepared dish, brushing each with butter. Keep remaining phyllo covered with a damp towel to prevent drying., Spread ricotta mixture over phyllo layers. Top with remaining phyllo sheets, brushing each with butter. Cut into 12 rectangles. Bake 50-55 minutes or until golden brown.

PHYLLO-WRAPPED ASPARAGUS & PROSCIUTTO ROLLS

Steps:

• Preheat the oven to 200°C.
• Crush and finely chop the garlic and put it with the butter in a small pan over a low heat. Heat it until the butter has melted - be careful! Butter burns very easily, as does garlic.
• Remove from the heat and allow to stand for 10 minutes. Sieve the butter/garlic mixture into a bowl.
• Peel and trim the bases of the asparagus stalks.
• Brush a sheet of phyllo with the flavoured butter, double it over and sprinkle it with parmesan and freshly ground black pepper. Lay a slice of Parma Ham on top, then place an asparagus spear across and roll the phyllo pastry around it. Brush the roll with more butter, cut off the ratty ends to tidy it up, then cut the phyllo-wrapped asparagus diagonally into 5cm lengths and place on a sheet of greaseproof paper on a baking tray. Repeat with the rest of the asparagus, phyllo and Parma ham.
• Bake for 10 minutes or until golden brown.
• Remove to a serving dish and watch them disappear.

ASPARAGUS ROLLS

Steps:

• Preheat oven to 400*.
• Break off tough ends of the asparagus leaving just the tender tips. Steam for several minutes until cooked crisp tender.
• Open crescent roll dough and separate at the seams. Sprinkle some cheese, bacon bits and green onion on each roll followed by an asparagus spear.
• Roll up and bake in the oven for 10 - 12 minutes or until rolls are browned.

ASPARAGUS PHYLLO BAKE

Steps:

• In large saucepan bring 8 cups of water to boil.
• Add asparagus, cook uncovered 30 seconds or just until asparagus turns bright green.
• Remove asparagus and immediately drop into ice water.
• Drain and pat dry.
• In large bowl mix eggs cheeses and seasonings.
• Stir in almonds and asparagus.
• Preheat oven to 375.
• Brush a 13x9 inch baking dish with some of the butter.
• Unroll phyllo dough.
• Layer eight sheets of phyllo in prepared dish, brushing each with butter.
• Keep remaining phyllo covered with plastic wrap and a damp towel to preven it from drying out.
• Spread ricotta mixture over phyllo layers.
• Top with remaining phyllo sheets, brushing each with butter.
• Cut into 12 rectangles.
• Bake 50-55 minutes or until golden brown.