CHEESE, HERB, AND SUN-DRIED TOMATO PHYLLO ROLLS
Market tip: Many Greek cheeses are made with goat's milk or sheep's milk. Kefalotyri is hard and salty; Pecorino Romano is a good substitute. Kasseri is mild and firm; Parmigiano-Reggiano makes a good stand-in. You can find Greek cheeses at specialty foods stores, at Greek markets, and at igourmet.com.
Provided by Susanna Hoffman
Categories Cheese Herb Tomato Appetizer Bake Cocktail Party Vegetarian Summer Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 10
Steps:
- Whisk egg in medium bowl until frothy. Mix in all cheeses, tomatoes, thyme, marjoram, and pepper. Cover and chill until ready to use, up to 1 day.
- Stack phyllo sheets. Using sharp knife or shears, cut sheets in half lengthwise, making sixteen 5- to 6-inch-wide pastry strips. Place 1 strip on work surface (keep remaining strips covered with plastic wrap and damp towel to prevent drying). Brush entire strip with oil. Place 1 heaping tablespoon cheese filling in center of strip, 1 inch in from 1 short pastry edge. Shape filling into 3-inch-long log, parallel to short edge. Fold short edge, then sides of pastry, over filling. Continue to roll up, enclosing filling completely. Brush all over with oil; place on rimmed baking sheet. Repeat with remaining phyllo strips and filling. Can be made 1 day ahead. Cover and refrigerate.
- Preheat oven to 350°F. Bake rolls uncovered until filling is heated through and pastry is golden, about 18 minutes. Transfer to platter; serve hot.
HOLIDAY HERB-CHEESE ROLLS
These low-fat hot rolls are flavored with garlic, dill and cheese-they're yummy even without butter! Or stuff with your favorite fixings for mini sandwiches. -NANCY BOYD, MIDLOTHIAN, VIRGINIA
Provided by Taste of Home
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, combine 1-1/2 cups flour, sugar, potato flakes, yeast, salt, dill and garlic powder. In a small saucepan, bring water and butter just to a boil., In a small bowl, pour boiling liquid over oats. Let stand until mixture cools to 120°-130°, stirring occasionally. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Knead in mozzarella cheese. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place in a 13x9-in. baking pan coated with cooking spray; brush milk over rolls., In a small bowl, combine the remaining ingredients; sprinkle over tops. Cover and let rise until nearly doubled, about 45 minutes. , Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 119 calories, Fat 2g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 228mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
PHYLLO TRIANGLES-SUN-DRIED TOMATOES, CARAMELIZED LEEKS, AND GOAT CHEESE
Make and share this Phyllo Triangles-sun-dried tomatoes, caramelized leeks, and goat cheese recipe from Food.com.
Provided by Diana Adcock
Categories Cheese
Time 45m
Yield 50 appetizers
Number Of Ingredients 13
Steps:
- Heat the 3 T oil in a large skillet over medium heat.
- Add the tomatoes and shallots sauteing until shallots are soft, around 6 minutes.
- Add the water, vinegar, and sugar.
- Cover and cook for 5 minutes, stirring twice.
- Remove from heat and stir in mint.
- In another large skillet melt the 4 T butter over medium heat.
- Add the leeks and saute until golden, around 8 minutes.
- Remove from heat, and stir in goat cheese and thyme.
- Lightly season with salt and freshly ground black pepper, white if you prefer.
- Preheat oven to 400 degrees.
- Lightly grease two cookie sheets and set aside.
- Place 1 phyllo sheet on work surface, brush with butter and top with another sheet.
- Cut into five 3x14 inch strips.
- Place 1/2 T of goat cheese mixture at the base of 1 strip, repeat with the other Top each with 1 t of the sun-dried tomato mixture.
- Fold 1 corner over the filling, and continue, folding down the strip like a flag, forming a triangle.
- Place on prepared cookie sheet.
- Repeat until all the fillings are used.
- Brush tops with butter.
- Bake in the preheated oven for 15 minutes.
- Serve hot or at room temp.
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