The Easiest Recipe For Phyllo Dough Pastry With Cottage Cheese

HAM AND CHEESE FILO QUICHE

Steps:

• Heat oven to 375 degrees. Melt the 1/3 Cup of butter. With a pastry brush, butter the baking dish. Layer the filo dough sheet by sheet, buttering between each layer. Make sure you fold the filo dough up the sides of the pan.
• In a medium sized skillet, melt the 2 tablespoons of butter over medium high heat. Add the chopped onion and peppers. Cook, stirring occasionally, for about 5 to 7 minutes or until crisp-tender. Set aside.
• In a large bowl, combine the cottage cheese, parmesan cheese and eggs. Add the pepper, oregano and garlic powder. Add the ham and cooked vegetables. Mix well and pour into the filo crust.
• Bake in preheated 375 degree oven for about 30 to 35 minutes or until center is set and toothpick inserted comes out clean. Let stand for 10 minutes before servings. Serve with a green salad. This recipe makes six generous servings.

TIROPITAKIA *SAVORY CHEESE PUFFS* + PHYLLO DOUGH TUTORIAL

Steps:

• 1. Preheat your oven to 375F. In a small bowl, add your cheeses, your herbs, spices and beaten eggs. Mix thoroughly, set aside.
• 2. On a clean flat surface, bring out your phyllo dough.
• 3. Open it flat.
• 4. 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.
• 5. 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.
• 6. When you are ready to make the tiropitakia, divide your dough into strips.
• 7. It's much easier to do all the cutting at once, then cover the dough and take out what you need.
• 8. 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.
• 9. 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.
• 10. 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.
• 11. Now take the top LEFT pointy corner of your filled pastry, and bring it down on the left hand side.
• 12. Working again with the LEFT pointy part, bring your triangle over to the RIGHT.
• 13. Working now with the RIGHT top pointy part, bring it down straight on the right.
• 14. 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.
• 15. 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.
• 16. 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!!