Nutty Layered Pastry Using Filo Fillo Phyllo Dough Pecan Almo Recipes

PHYLLO-LAYERED PASTICHIO

Steps:

• Preheat oven to 350°. In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles; drain., Stir in tomato sauce, wine, cinnamon stick, bay leaf, sugar, salt and pepper. Bring to a boil; reduce heat and simmer 20-25 minutes or until thickened, stirring occasionally. Discard cinnamon stick and bay leaf., Meanwhile, cook ziti according to package directions for al dente. Drain and return to pan. Stir in cheese, eggs and 1/4 cup butter., Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 9 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut phyllo stack crosswise in half; place a stack in each of 2 greased 8-in. square baking dishes. , In each dish, layer 2 cups pasta mixture and 1 cup sauce. Repeat layers. Prepare a second stack of 10 phyllo sheets, brushing each with butter; cut in half and place a stack over each dish., Bake, uncovered, 35-40 minutes or until golden brown. Let stand 15 minutes before cutting. Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles as directed, increasing time to 60-70 minutes or until golden brown and a thermometer inserted in center reads 165°.

PHYLLO DOUGH SPINACH PIE

Steps:

• Before starting make sure to read the thawing and handleing tips on the fillo dough package that you purchased.
• Chop onions and thinkly slice scallions. Then saute in vegetable oil at medium heat until tender and golden.
• Drain spinach and squeeze dry.
• Thoroughly mix onions, spinach, cheeses, dill, pepper and egg in a large bowl.
• Melt butter.
• Brush bottom and sides of a 13" x 9" x 2" baking pan with butter.
• Using 8 fillo sheets build a stack in the bottom of the baking pan by brushing the top of the fillo sheets with butter.
• Spread spinach and cheese mixture evenly over the fillo in the baking pan.
• Cover mixture using the other 8 sheets of fillo in the same manner used to create the base.
• Thoroughly butter the top layer, especially the edges.
• Bake for 45-50 minutes or until golden brown in 375 degree preheated oven.
• Let stand for 10 minutes for easier serving. Cut into squares or triangles using sharp knife.

NUTTY LAYERED PASTRY USING FILO (FILLO, PHYLLO) DOUGH PECAN ALMO

Steps:

• Make the filling by briskly stirring together the whole egg, brown sugar, and pecans. Set aside.
• Prepare by setting out your ingredients, a pastry brush, and cookie sheet covered in aluminum foil and sprayed with cooking spray. Set the oven to 350.
• Follow the directions on the box of Filo dough to help keep the sheets moist while working to make these.
• Lay out one sheet of Filo dough and brush with egg white, layer next sheet and spray lightly with cooking spray.Continue until you have done 5 sheets.
• After you've set the fifth sheet down, sprinkle 1/2 cup almonds over the top evenly.
• Continue alternating egg white and cooking spray with another 5 sheets of dough.
• Next, gently spread the filling mixture, taking care to spread it evenly without damaging the layers of dough.
• Add the next sheet and continue as in the beginning by alternating sheets brushed with egg white, and sheets sprayed with cooking spray until you again have 5 complete.
• Spread another 1/2 cup of almonds over the top, and continue again with the layering of the Filo dough sheets until all sheets have been brushed/sprayed.
• There should be twenty sheets total and you should have three filled "layers".
• Cute the large rectangle into quadrants and layer them on top of one another. Place the layered pastry onto a prepared cookie sheet.
• Bake at 350 for approx 40-50 minutes until golden.
• Allow to cool and then cut into 9 pieces.

EASY DANISH FILO PASTRIES WITH FRESH BERRIES

Steps:

• Preheat oven to 375˚F. Place a rack in the center of the oven. Lightly grease a muffin tin and set aside.
• In a medium bowl, using a hand-held mixer on medium-high speed, cream together the sugar and the softened cream cheese. Add the egg yolk, vanilla extract and lemon zest and continue mixing until nice and smooth.
• Unwrap the filo pastry. Lay one piece on a clean surface and brush it with the melted butter. (*) If you are using the thicker, country-style filo, repeat with two more layers of filo. If you are using the thinner-style filo, repeat with three more layers. Using a 5-inch cutter, make 9 circles. Gently press the circles into the prepared muffin tin.
• Divide the cream cheese mixture evenly between the 9 filo cups. Bake for about 12 minutes or until the fillo is golden brown and the filling is set. Remove the muffin tin from the oven and let it cool for a few minutes (they will deflate slightly as they cool down).
• Prepare the lemon glaze by mixing the ingredients in a small bowl. Set aside.
• Top the cooled filo cups with the fresh berries, drizzle with some of the lemon glaze and serve with extra berries on the side.