Phyllo Cheese Puffs Recipes

SWEET CHEESE PHYLLO PURSES

Steps:

• Preheat the oven to 400˚ F. Finely crumble the goat cheese with a fork in a medium bowl, then stir in the ricotta. Brush a 12-cup muffin pan with 1 tablespoon of the melted butter; set aside 1 tablespoon melted butter in a small bowl for step 3.
• Use the remaining 6 tablespoons butter for the phyllo sheets: Brush the top of a phyllo sheet all over with butter, then stack 3 more sheets on top, brushing each with butter. Cut the stack in half lengthwise, then crosswise into thirds to make 6 squares. Press each square into a muffin cup. Repeat with the remaining 4 phyllo sheets and melted butter.
• Divide the cheese mixture among the phyllo-lined muffin cups, pressing with a spoon to flatten the filling into the cups. Fold in the phyllo to cover the filling, leaving a little hole in the center to vent steam. Brush the tops of the dough with the reserved 1 tablespoon melted butter. Put the pan on the oven floor and bake until the phyllo purses are dark golden brown on the bottom, 5 to 8 minutes. Reduce the oven temperature to 375˚ F; move the muffin pan to the middle oven rack and continue baking until the phyllo is golden brown and crisp on top, 30 to 40 minutes.
• Meanwhile, combine the sugar, water, cardamom and orange zest in a small saucepan. Bring to a boil, reduce to a simmer and cook, occasionally pressing on the cardamom pods with a spoon, until syrupy, about 8 minutes. Strain through a fine-mesh sieve into a liquid measuring cup. Stir in the orange juice.
• Remove the phyllo purses to a platter as soon as they come out of the oven. Spoon about half of the syrup on top. Let sit for a few minutes to soak in the syrup, then top with the pistachios. Drizzle with more syrup and serve warm.

TIROPITAS: PHYLLO CHEESE TRIANGLES

Steps:

• Preheat oven to 350 F. Lightly grease 2 large baking sheets.

PHYLLO CHEESE PUFFS

Steps:

• Grate cheese into a bowl, stir in eggs, chives and white pepper until well mixed.
• Lay one sheet of phyllo on your work space and brush with butter. Lay another sheet on top and brush with butter. Cut the sheets into 3 long strips. (Keep remaining dough covered with wax paper and damp towel to prevent it from drying out.).
• Place a heaping teaspoon filling at the end of each strip, fold end over end into a triangular shape (flag fold).
• Place on grease cookie sheet. Puffs can be covered and refrigerated no longer than 24 hours at this point.
• Heat over to 350 degrees. Brush puffs with melted butter and bake until golden, about 15 minutes.

HERBED CHEESE PUFFS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
• In a medium bowl, mix together Parmesan cheese, Romano cheese, mayonnaise, basil, oregano, green onions and garlic.
• Separate each unbaked biscuit vertically into 3 pieces. Spread 1 tablespoon cheese mixture on each piece.
• Arrange pieces in a single layer on baking sheet. Bake in the preheated oven 10 to 12 minutes, or until puffed and golden brown. Serve warm!

TIROPITAKIA *SAVORY CHEESE PUFFS* + PHYLLO DOUGH TUTORIAL

Steps:

• Preheat your oven to 375F. In a small bowl, add your cheeses, your herbs, spices and beaten eggs. Mix thoroughly, set aside.
• On a clean flat surface, bring out your phyllo dough.
• Open it flat.
• Preserving your phyllo dough so it doesn't dry out is very important. We have found that a long piece of wax paper is just as good (actually better, because the dough doesn't get soggy). You place a long piece of wax paper over the dough strips or whatever length you need.
• If your not going to work with your dough right away. Still place the piece(s) of wax paper over you dough. Wet a couple of pieces of paper towel, wring out excess moisture. Place over the wax paper. This will ensure your dough will not dry out.
• When you are ready to make the tiropitakia, divide your dough into strips.
• It's much easier to do all the cutting at once, then cover the dough and take out what you need.
• If you can't work with your strips immediately, don't panic. Roll the strips into a ball. Wrap with the wax paper and then place into a ziplock bag, seal and place in fridge for up to 2 days.
• To make the tiropitakia; Melt your butter. I use the microwave, and usually do 1/2 c at a time. Take 2-3 strips of phyllo dough, baste with melted butter. Add 1tbls or so of filling.
• You can decide which side you work with, I alway's start with the right top corner for some reason. Starting at the top right corner, bring your phyllo dough over the filling making a triangle. Flatten slightly to ensure all the pastry will have filling in it.
• Now take the top LEFT pointy corner of your filled pastry, and bring it down on the left hand side.
• Working again with the LEFT pointy part, bring your triangle over to the RIGHT.
• Working now with the RIGHT top pointy part, bring it down straight on the right.
• Continue doing this till you reach the end of the dough. At this point, just cut off the excess piece. Place on a plate till ready to use.
• When you are ready to bake, line a cookie sheet with aluminum foil (easier clean up), spray with non stick cooking spray, baste the tiropitakia with melted butter. Bake in a preheated 375F oven for 18-22 minutes, till nicely golden.
• These can be eaten as is, totally addicting, and so elegant on a plate. The various uses of this wonderful pastry dough is next to none. You can make them savory or sweet. Fill them with whatever you would like. I hope my tutorial has helped you... and make sure you come back and share your amazing phyllo dough recipes with us!!! Enjoy!!