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Phyllo Recipes : COLLECTION
over. Finally, brush the top with the egg-white mixture and sprinkle
with 1/4 tsp. seeds. Cut into 10 short strips using a knife or
serrated pastry cutter. With a wide spatula, transfer the strips to the
baking sheet, placing them about 1/2 inch apart. Repeat the procedure
with the remaining 5 sheets of phyllo, egg-white mixture and seeds.
Bake the straws for 8 to 10 minutes, until golden and crisp. Transfer
to a rack to cool.
The straws may be stored in an airtight container at room temperature
for 1 week or in the freezer for up to 2 months.
Makes about 5 dozen straws.
19 calories per straw: 1 g protein, 1 g fat, 3 g carbohydrate; 23 mg
sodium; 9 mg cholesterol.
Submitted by Carole Furuya
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: [email protected] (Brett Jones)
SMOKED TROUT TARTLETS
=
(
====================
Servings: 48)
Ingredients:
------------
Phyllo Tart Shells:
-
1
2
1
8
------------------
large Egg white
tblsp Olive oil
/4 tsp Salt
Phyllo dough sheets (14x18"
Smoked Trout Filling:
-
2
1
1
4
1
--------------------
pkg
Cream cheese, low-fat (8 oz)
/2 lb Trout fillets; smoked, skin and pin bones removed
/3 cup Scallions; chopped (2 scall
tsp
cup
Horseradish; well drained
Cucumber; shredded
Instructions:
-------------
To make phyllo tartlet shells:
http://www.cs.cmu.edu/~mjw/recipes/pie/phyllo-coll.html (5 of 13) [12/17/1999 11:32:25 AM]
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