Tofu Bundles In Phyllo Recipes

GARLIC PHYLLO BUNDLES

Steps:

• Lightly brush one sheet of phyllo with butter; place another sheet of phyllo on top and brush with butter. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out., Cut the two layered sheets into four 14x2-1/4-in. strips. Place one garlic clove on lower corner of each strip; sprinkle 1 teaspoon walnuts over length of strip., Fold dough over garlic, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal., Place bread crumbs in a small shallow bowl. Brush both sides of triangle with butter; dip in bread crumbs. Place on a greased baking sheet. Repeat., Bake at 350° for 15-18 minutes or until golden brown. Serve warm.

TOFU BUNDLES IN PHYLLO

Steps:

• Combine tofu, carrot, zucchini, cheese, spinach and seasonings.
• Stack 4 sheets of phyllo and cut into 6 even squares.
• Spoon 2 to 3 tablespoons filling into each square.
• Fold corner to corner and turn over end flaps, sealing with a dab of water.
• Place bundleson non-stick or lightly sprayed baking sheet.
• Using a pastry brush, brush on melted butter and sprinkle with sesame seeds.
• Bake at 425 degrees for 25 minutes.
• Makes 2 servings of 3 bundles each.

RASPBERRY AND GOAT CHEESE PHYLLO BUNDLES

Steps:

• Place frozen berries in a dish and let sit for about 5 minutes.
• Puree berries in blender.
• Add goat cheese to berry puree and blend until a consistency of frozen yogurt.
• If using a large blender, remove mixture to a small bowl for easier handling.
• Place berry mixture in freezer.
• Unroll thawed phyllo roll and cut full sheets in half crosswise. Place desired amount of half sheets onto counter top or a cookie pan and cover with a sheet of parchment paper larger enough to cover entire phyllo sheets, then place a dampened cloth on top of the parchment paper. The parchment will keep the cloth from sticking to the phyllo.
• Cover a cookie pan with a sheet of parchment paper ( wax paper is fine here too).
• Place 1 phyllo sheet (half sheet) onto the parchment. Brush with butter or spray with butter-flavored canola oil. About 1/2 a second to 1 second of spray over the entire phyllo sheet should be enough. Brush the spray afterwards.
• Place another phyllo sheet on top of the previous and coat it the same. repeat for approximately 4 more sheets.
• Once you have 6 (or more if desired) sheets, Cut into 6 smaller squares (or 4 larger if you want larger bundles).
• Remove berry mixture from the freezer. Place a heaping teaspoon onto each square of phyllo.
• Fold opposite corners to each other to create a kind of closed bag.
• Place folded bundles onto a tray or flat plate and place into freezer.
• Repeat 8 through 13 until all sheets and mixture is used. ( you can freeze mixture for future use if you end up with extra). Be sure to put the berry mixture back into the freezer between bundles.
• Store bundles in freezer until ready to bake.
• Preheat oven to 375 Fahrenheit.
• Remove frozen bundles from freezer and place onto parchment paper on a cookie sheet. Place tray in oven and bake for 15 minutes (or until golden brown).
• Place bundles onto serving plates. Drizzle honey over each bundle and serve.