Peachy Phyllo Packets Recipes

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SPICED PEACHES AND CRANBERRIES IN PHYLLO CUPS



Spiced Peaches and Cranberries in Phyllo Cups image

Provided by Sandra Lee

Categories     dessert

Time 37m

Yield 6 servings

Number Of Ingredients 8

1 (8-ounce) package phyllo dough (recommended: Athens)
1 (1-ounce) package sugar-free, fat-free white chocolate pudding and pie filling (recommended: Jell-O)
1 1/2 cups light soymilk (recommended: Soy Dream)
1/4 teaspoon ground cinnamon
1/4 teaspoon almond extract
1 (15-ounce) can raspberry-flavored chunky peaches, drained (recommended: Del Monte)
1 cup fat-free whipped topping
2 tablespoons dried cranberries

Steps:

  • Preheat oven to 350 degrees F. Spray a muffin tin with butter-flavored cooking spray; set aside.
  • Lay a stack of 5 sheets of phyllo dough on a flat surface. Spray between each sheet of phyllo with cooking spray. Use a knife to cut 5 by 5-inch squares. Take stacked cut squares and fit into muffin cups. (Lay out and spray another 5 sheets if necessary.) Tightly wrap and refreeze any unused phyllo dough.
  • Place phyllo cups in preheated oven and bake for 8 to 10 minutes, until lightly browned. Remove and cool completely.
  • In a medium mixing bowl combine pudding mix and soy milk. Whisk for 2 minutes or until pudding thickens. Stir in cinnamon and almond extract. Cover and refrigerate for 5 to 10 minutes.
  • Once pudding is set, stir peach chunks and whipped topping into bowl until just combined.
  • Spoon mixture into cooled phyllo cups. Garnish with dried cranberries.

LOBSTER BRIE PHYLLO PACKETS



Lobster Brie Phyllo Packets image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h10m

Yield 8 servings of 2 appetizers each

Number Of Ingredients 7

8 sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20)
1/2 cup melted butter
2 lobster tails, poached and finely chopped
1 small wheel (about 8-ounces) brie cheese, cut into small pieces
1 teaspoon chopped fresh parsley leaves
2 teaspoons chopped fresh chives
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F. If phyllo was frozen, make sure it is completely defrosted before handling it. 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 each dough sheet and brush on butter. Fold in half, brush again, fold in half, cut in half. (Each dough sheet should yield 2 rectangles, roughly 4 by 4 inches, so you will have 16 squares.) In mixing bowl, combine lobster, cheese, parsley and chives and season with salt and pepper. Place mixture on each square of dough. Bring up corners into smaller square packet and brush more butter on top. Bake in oven until golden brown.

PHYLLO CHICKEN PACKETS



Phyllo Chicken Packets image

I used to make this special recipe when I ran my own catering company years ago. It was often requested. -Kristin Arnett

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 10

3/4 cup chopped green onions
3/4 cup mayonnaise
3 tablespoons lemon juice
1-1/2 teaspoons minced garlic, divided
1/2 teaspoon dried tarragon
2/3 cup butter, melted
12 sheets sheets phyllo dough (14 inches x 9 inches)
6 boneless skinless chicken breast halves (4 ounces each)
Salt and pepper to taste
2 tablespoons grated Parmesan cheese

Steps:

  • In a small bowl, combine the onions, mayonnaise, lemon juice, 2 garlic cloves and tarragon; set aside. in another small bowl, combine the butter and remaining garlic., Place one sheet of phyllo dough on a work surface with a short edge facing you. Brush with 2 teaspoons butter mixture; brush to distribute evenly. Repeat with one more sheet of phyllo, brushing with another 2 teaspoons of butter mixture (Keep remaining phyllo dough covered with plastic wrap to avoid drying out)., Lightly sprinkle chicken breasts with salt and pepper. Center one chicken breast on the lower third of phyllo. Spread about 3 tablespoons of mayonnaise mixture over chicken breast. Fold bottom edge over chicken, then fold in sides. Roll up jelly-roll style; cover with plastic wrap and set aside. Make five more chicken packets., Place packets in an ungreased 15x10x1-in. baking pan. Brush tops with remaining garlic butter; sprinkle with cheese. Bake uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°. Serve warm.

Nutrition Facts :

CREAMY CHICKEN AND MUSHROOM PHYLLO PACKETS



Creamy Chicken and Mushroom Phyllo Packets image

This is easy to make, and you can use crescent rolls in place of the phyllo if desired. The rolls can be made up to a day in advance and refrigerate covered with plastic wrap. I suggest to double this recipe, it is very good!

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

10 sheets phyllo pastry
4 tablespoons melted butter
2 teaspoons poppy seeds
3 tablespoons butter
3 slices bacon, chopped
8 ounces white button mushrooms, chopped
6 green onions, finely chopped
1 tablespoon minced fresh garlic (or to taste)
1 tablespoon grainy mustard
4 ounces cream cheese (cut into small pieces)
1/3 cup whipping cream, unwhipped
1 lb cooked chicken, finely chopped
1 -2 teaspoon seasoning salt or 1 teaspoon white salt
black pepper

Steps:

  • For the filling; heat 3 tablespoon butter in a skillet over medium heat.
  • Add in the mushroom pieces and chopped bacon; cook stirring until softened (adding in the garlic the last 2 minutes of cooking).
  • Stir in the mustard, cream cheese, whipping cream and cooked chicken; mix well until combined.
  • Layer 5 sheets of phyllo pastry together brushing each sheet with melted butter (keep the unused pastry covered with a barely-damp clean dish towel at all times to prevent drying out).
  • Slice the pastry in half to form two squares then cut again to form four squares.
  • Spoon one-forth of the filling onto the end of each square; roll once and tuck the ends in and roll up.
  • Brush lightly with melted butter and then sprinkle with poppy seeds.
  • Repeat with remaining pastry and filling.
  • Place rolls on a lightly greased baking sheet.
  • Bake 400 degrees for about 20 minutes or until lightly browned and the filling is hot.

Nutrition Facts : Calories 787.9, Fat 56.4, SaturatedFat 29, Cholesterol 208.4, Sodium 739.9, Carbohydrate 31.3, Fiber 2.4, Sugar 2, Protein 39.2

MINI PEACH PHYLLOTARTS



Mini Peach PhylloTarts image

These are the cutest, tastiest miniature peach tarts. They are made up of layers of phyllo dough brushed with butter and cinnamon-sugar in between, cut into squares, then stuffed into muffin tins and filled with a sweet spiced peach filling. Enjoy as-is or with a dollop of fresh vanilla whipped cream or a scoop of vanilla ice cream.

Provided by MarthaStewartWanabe

Categories     Dessert

Time 40m

Yield 12 Mini Tarts

Number Of Ingredients 10

8 ounces phyllo pastry sheets
5 -6 tablespoons butter, melted
2 tablespoons sugar
2 teaspoons ground cinnamon
5 -6 peaches, skins removed
2 tablespoons sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Steps:

  • Preheat oven to 400°F.
  • Onto a clean, dry work surface, place phyllo dough sheets. Cover with a damp towel (but not overly wet). Make sure there is an equal-sized clean, dry work space very close to the covered phyllo dough, as this will make assembly much easier.
  • In a microwave-safe bowl, melt butter. Set aside.
  • In a small bowl, combine sugar and cinnamon. Set aside.
  • Place one regular-sized 12-cup muffin pan nearby.
  • Peel and slice peaches and place in a large bowl. Then add sugar, flour, 1/2 teaspoons cinnamon, nutmeg and ginger. Stir to combine thoroughly and set aside.
  • Carefully take first phyllo sheet from the top of the stack and lay it onto the prepared clean, dry work surface. Re-cover the stack with the damp towel.
  • Gently brush a light layer of butter onto the phyllo sheet and sprinkle with cinnamon-sugar mixture, top with another phyllo sheet and repeat until four sheets have been stacked and buttered.
  • With a pastry cutter or pizza cutter, gently cut phyllo into six evenly-spaced squares.
  • Carefully tuck phyllo squares into muffin cups. Spoon peach filling into the center of each (about 6 peach slices in each cup).
  • Bake for 20-30 minutes or until edges are lightly browned. Allow to cool for 20-30 minutes.
  • Serve warm and enjoy!

PHYLLO CHICKEN PACKETS



Phyllo Chicken Packets image

I used to make this special recipe when I ran my own catering company years ago. It was often requested. --Kristen Arnett

Provided by Allrecipes Member

Time 45m

Yield 6

Number Of Ingredients 10

¾ cup chopped green onions
¾ cup mayonnaise
3 tablespoons lemon juice
1 ½ teaspoons minced garlic, divided
½ teaspoon dried tarragon
.666 cup butter, melted
12 sheets phyllo dough (18 inches x 14 inches)
6 (4 ounce) skinless, boneless chicken breast halves
1 pinch salt and pepper to taste
2 tablespoons grated Parmesan cheese

Steps:

  • In a small bowl, combine the onions, mayonnaise, lemon juice, 2 garlic cloves and tarragon; set aside. in another small bowl, combine the butter and remaining garlic.
  • Place one sheet of phyllo dough on a work surface with a short edge facing you. Brush with 2 teaspoons butter mixture; brush to distribute evenly. Repeat with one more sheet of phyllo, brushing with another 2 teaspoons of butter mixture (Keep remaining phyllo dough covered with plastic wrap to avoid drying out).
  • Lightly sprinkle chicken breasts with salt and pepper. Center one chicken breast on the lower third of phyllo. Spread about 3 tablespoons of mayonnaise mixture over chicken breast. Fold bottom edge over chicken, then fold in sides. Roll up jelly-roll style; cover with plastic wrap and set aside. Make five more chicken packets.
  • Place packets in an ungreased 15-in.x 10-in.x 1-in. baking pan. Brush tops with remaining garlic butter; sprinkle with cheese. Bake uncovered, at 375 degrees F for 25-30 minutes or until a meat thermometer reads 170 degrees F. Serve warm.

Nutrition Facts : Calories 631.3 calories, Carbohydrate 22.8 g, Cholesterol 132 mg, Fat 46.5 g, Fiber 1.1 g, Protein 30.4 g, SaturatedFat 17.4 g, Sodium 612.3 mg, Sugar 0.9 g

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