Phyllo Recipes : COLLECTION

outside. Put on wire rack off to side.

For cooking, put wire rack over pan or cookie sheet, cook at 400 for

15-20 min.. (check 'em after 12 or so, they're done when they look

golden-brown)

You can also use only 2 sheets per pastry, but they're more fragile.

Trying to avoid butter, I've tried olive oil, corn oil, water, beer, and

rice flour/water mix. Nothing else works.

They seem like they should refrigerate very well.. the skin gets firm

after sitting 15 min on a counter as the butter hardens.. The non-meat

ones should last a while if in a freezer bag I the fridge.

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From: [email protected] (Stephanie da Silva)

PHYLLO CHEESE PASTRIES

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Ingredients:

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lb muenster cheese

eggs, lightly beaten

TB chopped parsley

lb frozen phyllo dough

sticks melted butter

Instructions:

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Grate the muenster cheese finely in a food processor or with a hand

grater. Add eggs and parsley and blend well.

Remove the phyllo dough from the freezer and gently unroll. With a

sharp knife, slice dough into thirds, lengthwise, so that each is

approximately 4" x 12". Re-wrap two thirds of the dough in plastic and

return to the freezer.

Tear a large piece of wax paper and place on counter. Working quickly,

take one sheet of phyllo dough and brush liberally with butter. Top

with two more sheets of phyllo, brushing each with butter. Place

approximately 1 TB of cheese mixture at one end of the buttered sheets,

inch from the edge. With your fingers, roll the dough over the cheese

mixture twice. Fold in the edges of the dough and continue rolling

tightly until the end. (Be careful not to tear the dough or roll too

loosely, otherwise the cheese will spill out when baking). Place seam

side down on a cookie sheet and brush tops with butter. Repeat with

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Pies & Pizzas Recipes