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Phyllo Recipes : COLLECTION
to make for a crowd."
Submitted by Carole Furuya
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From: [email protected] (Brett Jones)
Source: Eating Well, May/June 1993.
TIPS FOR HANDLING PHYLLO
========================
For appetizers with a lot of style but little fat, phyllo pastries are a
natural. The paper-thin sheets of phyllo dough can be rolled, folded,
shaped, seasoned, or filled in countless ways. In typical phyllo
recipes, however, the layers of dough are freely brushed with melted
butter; when baked, the butter keeps the thin sheets separate, producing
a flaky--and fat-saturated--result. We developed a technique in which
the leaves of phyllo are lightly coated with a blend of egg white and
olive oil. During baking, the egg whites become crisp while the oil
keeps the leaves separate. The low-fat technique has an unexpected and
welcome benefit: the pastries turn out crisper and less oily than those
made with pure fat, and filled pastires don't become soggy.
Frozen phyllo (or filo or fillo) is available in most supermarkets; it
is also sold fresh in some Greek and Middle Eastern specialty shops.
One pound of dough averages 25 large sheets of pastry. Our recipes were
devloped for full-sized sheets, either 14 by 18 inches or 12 by 17
inches. These appetizers work beautifully for entertaining because they
can be prepared in advance and refrigerated or frozen.
Tips:
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Phyllo Dough is easy and fun to work with as long as it doesn't get
soggy or dried out. To avoid these potential hazards:
Thaw frozen phyllo in the refrigerator for at least 8 hours or
overnight; this will prevent damp spots that could cause the sheets of
dough to stick together.
Remove phyllo from refrigerator, and leave unopened at room temperature
for 1 to 2 hours.
Clear a large work surface before removing phyllo from the box.
Carefully unroll sheets onto a dry surface.
http://www.cs.cmu.edu/~mjw/recipes/pie/phyllo-coll.html (11 of 13) [12/17/1999 11:32:26 AM]
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