PHYLLO DOUGH PIZZA
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Butter a baking sheet with a brush. Lay down one layer of dough and brush with butter. Repeat process until all dough is layered and buttered. Fold in sides of rectangle to form a crust. Top with onions, olives, tomatoes and cheese. Bake at 375 for 30 minutes or until phyllo crust is golden brown.
FETEER BEL ASAAG (PASTRY WITH GROUND MEAT)
Make and share this Feteer Bel Asaag (Pastry With Ground Meat) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Saute the onion in the oil until it changes color to dark yellow.
- Add the meat and brown it then add the water, salt and pepper and let it cook until all the water has evaporated.
- If you decide to use nuts add them at this time.
- This is called a3sag and it is used in makaronah felforn bilbashamel (pasta casserole).
- Open the Fillo dough package and divide the sheets in half (they are usually sheets of 10X20" rectangles) you want to end up with 2 stacks of 10X10 sheets.
- In a greased 9x12x3" baking dish layer 2 to 3 sheets at a time and sprinkle them with a few drops of the melted butter, and so on until you finish the first half of the sheets.
- Spread the meat and nut mixture on it and start doing the same thing with the other half of the sheets.
- Don't worry about spreading the butter on the sheets.
- When you finish with all the dough cut the feteer in 2X1" squares with a sharp knife.
- Mix together the left-over melted butter, the egg and the milk and a pinch of salt (not much) beat it with fork.
- At this point, if you want, you can wrap the dish in plastic wrap and refrigerate until 1/2 hr before it is time to eat.
- Pour the egg mixture gently over the feteer and bake, uncovered, in a 375F oven for about 20 minutes or until the milk is absorbed and the feteer turns gold yellow.
Nutrition Facts : Calories 314.8, Fat 25.2, SaturatedFat 12.8, Cholesterol 125.6, Sodium 182.5, Carbohydrate 3.5, Fiber 0.3, Sugar 1.1, Protein 18.3
SAUSAGE PHYLLO ROLLS
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 8 servings, (2 rolls per serving)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray and keep nearby.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, and salt. Cook, stirring occasionally, over medium heat, until the mushroom mixture is very tender, about 8 minutes. Remove from the heat. Stir in the turkey, cream cheese, and Cheddar until well blended.
- Place 1 sheet of phyllo with the short side facing you on a work surface. (Cover remaining phyllo with plastic wrap to keep from drying out.) Spray the phyllo sheet with nonstick cooking spray. Then fold it in half lengthwise and spray again. Place 1 heaping tablespoon filling in the center of the bottom end of the phyllo. Fold in the sides, then roll up from the bottom to completely enclose the filling (it should look like an egg roll). Place the roll, seam-side down, on the baking sheet. Repeat with remaining phyllo sheets, nonstick cooking spray, and filling to make a total of 16 rolls.
- Spray the rolls generously with nonstick cooking spray and bake until the rolls until lightly golden, about 20 minutes.
- Food Network Kitchens created this lightened-up recipe from a user submission. Click here to see the original recipe.
SIR WINSTON'S BEEF PHYLLO
Steps:
- Trim all fat from beef tenderloin. Season with salt and pepper. Sear on all sides. Allow to cool.
- Cover tenderloin completely with the duxelles mixture. Take a sheet of phyllo and brush with olive oil. Wrap the tenderloin with the phyllo. Tenderloin must be completely covered. Continue this process until all phyllo is depleted. Each piece of phyllo, including the outside layer, must be brushed with olive oil. Place in a preheated 450-degree F oven for 15 to 20 minutes for medium to medium rare. Remove from oven and slice tenderloin in 8 equal slices. Place equal amount of sauce on each plate and place meat on top of sauce.
- In a small saute pan, melt the butter. Add and saute chopped mushrooms with shallots, herbs, and Chardonnay. Cook until all liquid is evaporated. Add brandy and remove from heat. Place mixture in food processor until pureed. Add foie gras and mix well.
- In a small saute pan, melt the butter. Add and saute garlic, shallots, and fresh herbs. Add Merlot. Reduce slightly. Add veal stock. Bring to a boil. Simmer for 15 to 20 minutes, reducing mixture to sauce consistency.
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.
BASIC RECIPE FOR PHYLLO DOUGH
Phyllo dough is easier bought, but for the adventurous, here is a Flemmish recipe for making your own dough!
Provided by Taylor in Belgium
Categories Breads
Time 30m
Yield 9 sheets (12x12inch)
Number Of Ingredients 4
Steps:
- Sift the flour with the salt.
- Make a well in the middle of the flour.
- In the well put the water and the olive oil.
- Work the dough until it hangs well together.
- Dust flour on a table or board.
- Knead the dough for about 5-7 minutes.
- The dough should be smooth and not stick to the board.
- Roll the dough out to a big rectangle.
- Lay a damp towel over it and let it rest for about 15 minutes.
- Flour your hands and work the dough from the middle outwards until you have the dough stretched to about 3 ft by 3 ft (1meter x 1meter)If work table is not big enough to roll out a 3 ft. by 3 ft. dough, divide the dough into 9 (divide into 3, then divide each third into 3 more) and roll out each portion into 1 ft. by 1 ft. sheet. Cut the dough with a sharp knife or pizza cutter to the desired sheet size.
- Continue with the recipe that requires the phyllo dough.
Nutrition Facts : Calories 103.6, Fat 6.1, SaturatedFat 0.8, Sodium 65.1, Carbohydrate 10.6, Fiber 0.4, Protein 1.4
MEAT PIE WITH PHYLLO DOUGH
Make and share this Meat Pie with Phyllo Dough recipe from Food.com.
Provided by Bonnie Traynor
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a pan, heat the garlic with half of the olive oil.
- Add in the ground meat and small onion.
- When the meat is almost cooked through add in the tomato paste.
- Add in the salt, pepper, cinnamon and all spice to your taste.
- When cooked completely through, remove from heat and set aside in a bowl.
- Preheat the oven to 375F degrees.
- In a large lasagna size glass pan, spray the bottom of the pan with Pam.
- Add one sheet of the Phyllo dough.
- Spray that sheet and add another layer the same way until you have 5 sheets sprayed down with the Pam and layered on top of each other.
- You can let it go over the sides if the pan is too small for the sheet.
- Once you have the 5 sheets, add the meat to the sheets and spread evenly.
- Add the feta cheese evenly on top of the meat mixture.
- Make sure it is crumbled small.
- You do not want large chunks in one spot.
- Once you are through with that, start to add the remaining sheets the same way you did to begin with, remembering to spray each sheet as you layer.
- On the top layer, I sprayed with the Pam and also put the remaining olive oil on it spread evenly.
- You do not have to do this, I just like the extra taste.
- I also folded over the overlay to make it seal somewhat.
- Cook for about 15-17 minutes or until it is lightly golden on the top.
Nutrition Facts : Calories 396.3, Fat 22.6, SaturatedFat 10.2, Cholesterol 84.9, Sodium 778.8, Carbohydrate 23.6, Fiber 1.6, Sugar 4.2, Protein 24.1
SAUSAGE PHYLLO ROLLS
Make and share this Sausage Phyllo Rolls recipe from Food.com.
Provided by smcsf11
Categories < 60 Mins
Time 58m
Yield 16 rolls, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray and keep nearby.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, and salt. Cook, stirring occasionally, over medium heat, until the mushroom mixture is very tender, about 8 minutes. Remove from the heat. Stir in the turkey, cream cheese, and Cheddar until well blended.
- Place 1 sheet of phyllo with the short side facing you on a work surface. (Cover remaining phyllo with plastic wrap to keep from drying out.) Spray the phyllo sheet with nonstick cooking spray. Then fold it in half lengthwise and spray again. Place 1 heaping tablespoon filling in the center of the bottom end of the phyllo. Fold in the sides, then roll up from the bottom to completely enclose the filling (it should look like an egg roll). Place the roll, seam side down, on the baking sheet. Repeat with remaining phyllo sheets, nonstick cooking spray, and filling to make a total of 16 rolls.
- Spray the rolls generously with nonstick cooking spray and bake until the rolls until lightly golden, about 20 minutes.
Nutrition Facts : Calories 236.3, Fat 11.3, SaturatedFat 4.7, Cholesterol 30.3, Sodium 660.7, Carbohydrate 23.9, Fiber 1.3, Sugar 2.2, Protein 9.8
HOMEMADE PHYLLO (OR FILO) DOUGH
I'm no expert at making phyllo dough, but the good news is, despite that, I still managed to achieve some fairly excellent results, and suspect you will as well. And it's way more fun than buying it frozen from the store.
Provided by Chef John
Categories World Cuisine Recipes European Greek
Time 2h30m
Yield 8
Number Of Ingredients 7
Steps:
- Place 2 cups flour in a mixing bowl; make a well in the center. Drizzle in olive oil and add salt; add white wine vinegar and warm water. Mix until dough just comes together and pulls away from the sides of the bowl, 1 or 2 minutes. Transfer dough ball to a lightly floured work surface.
- Knead until dough is smooth, using just enough flour to keep it from sticking to the work surface or your hands, 2 or 3 minutes. Continue to knead until dough is supple and elastic, about 5 more minutes. Wrap dough ball in plastic wrap and let rest at room temperature, 1 to 2 hours.
- Divide dough into 20 (20 gram) portions using a kitchen scale; roll each portion into a ball. Place on plate and cover with plastic wrap to prevent dough balls from drying out while you begin to roll them out. Work in batches of 5.
- Mix cornstarch and 2 tablespoons flour together in a bowl. Dust a work surface and the first dough ball with the cornstarch mixture. Flatten out the dough ball and roll out into a circle, about 5 inches in diameter. Dust again with cornstarch mixture. Set circle to one side. Roll out 4 more dough balls to about the same diameter and stack them on the first one, dusting each layer with more of the cornstarch mixture to keep them from sticking together.
- When you have 5 circles, roll out the stack to a larger circle about double in size, turning as you go to maintain a round shape. Separate each layer and lay out the circles. Re-apply more cornstarch mixture where needed and restack them. Roll again until the 5-layer stack is paper thin, about 10 to 12 inches in diameter. Place on a sheet of parchment paper; top with another piece of parchment. Gently roll up the dough; wrap in plastic wrap. Refrigerate.
- Repeat with the remaining 15 balls of dough in batches of 5.
Nutrition Facts : Calories 177.6 calories, Carbohydrate 32.6 g, Fat 3.3 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 147.6 mg, Sugar 0.1 g
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