Phyllo With Fresh Cheese And Mint Recipes
PHYLLO WITH FRESH CHEESE AND MINT
Provided by Florence Fabricant
Categories dessert
Time 1h30m
Yield about 24 pastries, serving 8 to 12
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cheese, egg, mint, sugar and cinnamon.
- Unroll the leaves of phyllo and slice the stack in half lengthwise. Put the two piles of pastry leaves together into a single stack.
- Lift one leaf of the phyllo off the stack, place it on a work surface, and brush it lightly with the melted butter. Top with a second leaf of phyllo, brush the top lightly with butter, and fold the two leaves together lengthwise, forming a strip 2 to 3 inches wide. Place a tablespoon of the cheese filling at one end of the strip, then lift a corner of the strip over the filling until the point of the corner meets the opposite edge of the strip, making a diagonal fold at the bottom of the strip and a triangular enclosure for the filling. Continue folding the strip with the filling from corner to side as if you were folding a flag, until you reach the end of the strip. Place the filled triangle, seam side down, on a baking sheet and continue making filled pastries until all the filling and phyllo are used. There should be a little of the butter left.
- Preheat oven to 375 degrees.
- Brush the tops of the pastries with the remaining butter and sprinkle them with a little water.
- Place them in the oven and bake about 15 minutes, until the pastry is golden. Warm the honey in a saucepan while the pastries are baking.
- Allow the pastries to cool about 10 minutes, transfer them to a serving platter, drizzle them with honey, and serve while still warm.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 20 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 12 grams, Sodium 151 milligrams, Sugar 19 grams, TransFat 1 gram
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.
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