PHYLLO DOUGH

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SOMETIMES THIS CAN BE TRICKY TO WORK WITH, HAVE TO OMAKE SURE THAT IT DOESNT DRY OUT, LIKE I LEARNED THIS WEEKEND

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Mushroom Phyllo Dough Cups

1/2 lb. mushrooms, chopped

3 tablespoons butter

1/2 cup chopped onion

1/2 teaspoon salt

Pepper to taste

Dash nutmeg

1 teaspoon lemon juice

2 teaspoons flour

1/2 cup sour cream

1/4 teaspoon dried dill

1 package frozen phyllo dough cups

paprika and parsley

Sauté mushrooms, butter and onion for 4 minutes. Add salt, pepper, nutmeg, lemon juice, flour, sour cream and dried dill; sauté 2 minutes.

Add mixture to fill phyllo dough cups. Fill to the top. Top off with paprika and parsley.

Bake at 350° F. for 8 minutes.

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How to store:


Keep in the freezer. If frozen, thaw in the refrigerator for 2 days before using -- thawing at room temperature will cause the layers to stick together. Phyllo will keep in the refrigerator for up to one month, in the freezer for a year. Do no refreeze phyllo as the dough becomes dry adn crumly and hard to work with.


How to prepare:


Phyllo dough is very fragile and thin. Handle slowly and carefully. Always keep pieces you are not working with covered with a damp cloth or plastic wrap when not using, as it dries out quickly.

[Kitchen Witch]

BERRY FILLO CONES


Ingredients
1 set Ready-To-Go Fillo Dough?
1 1/2 quarts lemon curd
3 pints mixed berries
Clarified butter
Cinnamon sugar

Thaw Ready-To-Go Fillo Dough? according to package directions. Brush with clarified butter and sprinkle with cinnamon sugar. Cut Ready-To-Go Fillo Dough? into twenty 3 1/2" x 3 1/2" squares. Wrap each fillo square around a paper cone-shaped drink cup and bake in a preheated 350°F oven for 8 to 10 minutes or until golden brown. Remove the fillo from the cup as soon as it is cool enough to touch (do not allow the fillo dough to cool all the way on the cup because removing the fillo from the cup may be difficult and may break the cone). Fill each cone with 2 tablespoons of lemon curd and top with berries of your choice.

Yield: 20 cones


CHICKEN FILLO ROLLS

Ingredients
2 sets Ready-To-Go Fillo Dough?
4 6-ounce boneless, skinless chicken breasts (poached and diced)
1 pound Gruyere cheese (grated)
1 bunch green onions
1 red pepper (julienne)
1 yellow pepper (julienne)
Cilantro for garnish
Clarified butter
Salt and pepper

Thaw Ready-To-Go Fillo Dough? according to package directions. Brush each set of fillo dough with clarified butter and season with salt and pepper. Cut each set of fillo dough into quarters (this will give you eight rectangles). Next mix the diced, poached chicken, grated Gruyere cheese, green onions and peppers. Then place a small portion of the mixture in the center of each rectangle of fillo dough. Remember to distribute the mixture equally between the eight pieces of fillo. Fold over the edges and roll up into a cylinder shape. Each roll-up should be 1 inch in diameter (can be refrigerated on wax paper). Brush with clarified butter and place seam side down on cookie sheet. Allow a generous separation between each roll. Bake in preheated 400°F oven for 7 to 8 minutes until golden brown. Garnish with fresh chopped cilantro. Serve 2 per plate on corn cream sauce (see below).

Yield: 8 rolls/4 servings

CORN CREAM SAUCE

Ingredients
3 garlic cloves
6 shallots
1 1/2 quarts cream
3/4 cups corn
Salt and pepper

In a medium saucepan, simmer cream, garlic and shallots until sauce is thickened. Then strain, add corn and season with salt and pepper.




VEAL STRUDEL


Ingredients
4 sets Ready-To-Go Fillo Dough?
5 pounds cubed veal (1/4 inch squares)
1 1/2 pounds blanched, julienne leeks
2 pounds unblanched, julienne carrots
4 cups flour
Salt to taste
White pepper to taste
1 quart Madeira
1 quart veal stock
1/3 ounce dry thyme
2 cups peanut oil
2 1/2 tablespoons salt

Thaw Ready-To-Go Fillo Dough? according to package directions. Cut the veal into 1/4 inch cubes and sprinkle with salt and white pepper. Wash and blanch the julienne leeks. In a large, heavy pot, heat the peanut oil. Flour the veal and shake off the excess. Add the veal to the oil in small batches. Sauté until the veal is browned lightly. Remove the veal from the pan and place it in a china cup to drain. Add Madeira to the pan and deglaze, scraping all the veal tenders from the pan. Add the veal stock and simmer until thickened. Next, add the meat and vegetables back to the pan and stir well. Finally, add thyme and season with salt and white pepper to taste. The stew should be thick with a little sauce showing when stirred.

Cut each set of Ready-To-Go Fillo Dough? into nine 4 2/3" x 4 2/3" squares. Press the fillo dough into 4 oz. ramekins and fill them with the meat mixture. Fold the excess fillo dough over the top. Carefully remove the fillo dough from the ramekins and place them on a tray. The strudel may be sealed with a little demi glaze. Bake in a preheated 350°F for 15 to 20 minutes until the fillo dough is golden brown.
Yield: 36 servings



SHRIMP WITH PROSCIUTTO IN FILLO


Ingredients
5 tablespoons olive oil
2 tablespoons minced fresh ginger
2 cloves minced garlic
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh lemon thyme
5 tablespoons vodka
1/2 teaspoon ground black pepper
24 medium shrimp, peeled and deveined
12 thin slices Prosciutto ham, cut in half lengthwise
12 sheets Athens Fillo Dough thawed
1/4 cup butter, melted

In large mixing bowl, combine oil, ginger, garlic, rosemary, thyme, vodka and pepper. Add shrimp, toss to coat with marinade. Cover and refrigerate for 3 hours. Remove shrimp from marinade and wrap each in Prosciutto. Butter and layer 3 sheets of fillo per shrimp. Cut widthwise into 1-inch-wide strips. Wrap fillo around shrimp to form natural shape of shrimp. Brush outside with butter and refrigerate for 1 hour. Place fillo-wrapped shrimp on ungreased cookie sheet and bake in preheated 350ºF oven for 8 to 10 minutes or golden brown. Serve hot with Southwestern style relish such as Papaya-Tomato Relish (recipe below).
Yield: 24 pieces of shrimp

PAPAYA-TOMATO RELISH

Ingredients
1 medium papaya, cleaned and diced
1/3 cup (1 medium) ripe red tomato, cleaned and diced
1/4 cup chopped parsley
1/4 cup chopped chives
1/4 cup chopped sweet gherkins
1/4 cup diced red peppers
3 tablespoons small capers
1/4 cup rice wine vinegar
1 large clove minced garlic
1/3 cup virgin olive oil
Salt & pepper to taste

In medium bowl combine papaya, tomato, parsley, chives, gherkins, red peppers and capers. In small bowl combine vinegar and garlic. Whisk in olive oil and blend well. Pour over papaya mixture, toss and add salt and pepper to taste.

GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.



WHITE STURGEON OR MONK FISH IN FILLO


Ingredients
1 pound shrimp, peeled and deveined
2 eggs
1 1/2 cups heavy cream, very cold
1 tablespoon minced fresh dill
Salt and pepper to taste
1 1/2 pound white sturgeon
filet or monkfish
1 tablespoon Pernod
40 sheets Athens Fillo Dough, thawed
1/2 cup butter, melted

Place shrimp in a food processor and process until smooth by pulsing 4 to 5 times. Add eggs and cream and purée until smooth. Stir in dill, salt and pepper. Place in bowl, cover and chill for 1 hour. Portion sturgeon into 8 equal pieces, sprinkle with Pernod and season with salt and pepper. Prepare crêpes (recipe below). Spread shrimp purée on crêpes. Place sturgeon on shrimp purée and wrap so fish is enclosed. Wrap crêpes in 8 medium fillo rolls according to directions for Rolls and Strudels . Brush outside with butter and place on greased cookie sheet seam side down. Bake in preheated 350ºF oven for 20 to 30 minutes or until golden brown. Serve with Truffle Butter Sauce
Yield: 8 medium rolls

CRÊPES

Ingredients
1 egg
1 cup milk
2 cups flour
Pinch of salt

Place all ingredients into blender and purée until smooth. Lightly grease an 8" non-stick skillet and pour batter in until it just covers bottom of skillet with a thin layer. Tilt pan to spread batter for each crêpe. Cook over medium-high heat until firm.

TRUFFLE BUTTER SAUCE

Ingredients
1 cup fish stock or chicken broth
1 1/2 cups heavy cream
1 stick butter, cubed
1 tablespoon truffles (or mushrooms), julienned
Salt and pepper to taste

Simmer fish stock for 8 to 10 minutes. Add cream and simmer for an additional 10 minutes. Remove from heat and whisk in butter. Add truffle and season with salt and pepper.




RASPBERRY TART


Ingredients
1/2 cup almonds, ground
3 tablespoons sugar
20 sheets Athens Fillo Dough, thawed
1/2 cup butter
1/2 cup almond paste
2 eggs, lightly beaten
2 teaspoons flour
1 1/2 pints raspberries
1/2 cup raspberry jelly, heated to a liquid

3 tablespoons sugar
20 sheets Athens Fillo Dough, thawed
1/4 cup butter
1/2 cup almond paste
2 eggs, lightly beaten
2 teaspoons flour
1 1/2 pints raspberries
1/2 cup raspberry jelly, heated to a liquid

In small bowl, combine almonds and sugar. Set aside. In medium bowl, combine 1/4 cup butter, almond paste, eggs and flour. Using an electric mixer, beat at high speed until smooth, for about 5 minutes. Use a 9" springform pan. Take a piece of waxed paper and cut a circle 10" round to use as a pattern. Fold the pattern in half and use this as a guide to cut through 20 fillo sheets. Cover the fillo with plastic wrap until ready to use. Melt the remaining 1/4 cup of butter and butter pan bottom. Overlap the sheets of fillo (using curved edges of fillo to fit along sides of pan), covering the bottom and sides of the pan. Sprinkle the almond and sugar mixture over each sheet as you layer them. Use all 20 sheets. Pour the almond paste and butter mixture over the top layer of fillo. Bake in preheated 350ºF oven for 15 to 20 minutes or until golden brown. Remove tart from oven and arrange raspberries on filling. Brush with heated jelly. Serve warm or chilled with ice cream or whipped cream.
Yield: 8 servings



CAPPUCCINO FLUFF


Ingredients
1/3 cup reduced fat ricotta cheese
2 tablespoons cappuccino dry beverage mix
1/3 cup marshmallow crème
3 tablespoons fat free, non dairy whipped topping
15 Athens? Mini Fillo Shells (1 box)
Chocolate covered coffee beans or cinnamon, for garnish

In a small bowl, combine ricotta cheese, cappuccino mix and marshmallow crème. Fold in the whipped topping. Spoon or pipe 2 teaspoons of filling into each fillo shell. Garnish with chocolate covered coffee bean or dust with cinnamon. Serve immediately.
Makes 15 Desserts



VIENNESE APPLE STRUDEL


Ingredients
1/2 cup dark raisins
2 tablespoons brandy
2 cups (2 medium) thinly sliced Granny Smith apples, peeled and cored
1/2 cup walnuts, chopped
2 tablespoons sugar
2 tablespoons butter, softened
1 tablespoon grated lemon peel
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
2 tablespoons butter
1/2 cup breadcrumbs
1/2 cup apricot preserves
1 tablespoon brandy
10 sheets Athens Fillo Dough, thawed
3 tablespoons butter, melted
Powdered sugar to dust

In large bowl, soak raisins in 1 tablespoon brandy for 2 hours. Add apples, walnuts, sugar, 2 tablespoons butter, lemon peel, cinnamon and vanilla. Mix well and set aside. In small skillet, over medium heat, melt 2 tablespoons butter and stir in breadcrumbs. Cook about 2 minutes or until lightly browned. In small saucepan over low heat, melt apricot preserves and stir in brandy. To prepare large strudels, use 5 sheets of fillo per roll according to directions for Rolls and Strudels . Spread warm apricot mixture on top fillo sheet and sprinkle with breadcrumbs. Spread with apple mixture and roll up, placing the strudel seam side down on greased baking sheet. Score top into 6 equal sections. Repeat procedure for remaining 5 sheets of fillo. Bake in preheated 350ºF oven for 45 to 50 minutes or until golden brown. Cool. Dust with powdered sugar.
Yield: 2 large strudels



BAKLAVA


Ingredients
1 1/2 pounds walnuts, chopped
1/2 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
40 sheets Athens Fillo Dough, thawed
1 cup butter, melted

Combine walnuts, sugar, cinnamon and cloves. Brush 12" x 16" baking pan with butter. Overlap 8 sheets on bottom of pan, buttering each sheet as you place in the pan, covering the bottom. Sprinkle with 1/3 of walnut mixture. Overlap 8 more buttered fillo sheets on top. Spread 1/3 additional walnut mixture over the fillo. Overlap with another 8 buttered fillo sheets and the remaining walnuts. Finish baklava by overlapping the remaining 16 sheets, buttering the sheets as you fit them in the pan. With sharp knife, score fillo into 1 1/2" diamonds or squares. Brush with remaining butter. Bake in preheated 350°F oven for 45 minutes to 1 hour or until golden brown. Cool slightly and pour warm syrup (recipe below) evenly over baklava. Cool completely, cut and serve.
Yield: 80 to 88 small pieces

SYRUP

Ingredients
2 cups sugar
2 cups water
1 cup honey
1 lemon peel

Bring all ingredients to a boil. Simmer for 10 minutes. Strain and cool slightly.




SPANAKOPITA

Ingredients
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1/2 cup minced scallions, minced
1/2 cup chopped fresh parsley
1/2 cup minced fresh dill
1/2 cup crumbled Feta cheese
4 ounces cream cheese, softened
4 ounces farmer (or cottage) cheese
2 tablespoons grated Kefalotyri (or Parmesan) cheese, grated
2 eggs
Salt and pepper to taste
40 sheets Athens Fillo Dough, thawed
1/2 cup butter, melted

In food processor, combine spinach with scallions, parsley, dill, cheeses, eggs, salt and pepper. Process until smooth. Prepare small fillo triangles according to directions for Triangles . Fill each triangle with 1 teaspoon of spinach mixture. Brush outside of triangles with butter. Place seam side down on ungreased cookie sheet. Bake in preheated 350ºF oven for 20 to 25 minutes or until golden brown and puffed. Serve hot.
Yield: 40 small triangles



ASIAN SEAFOOD ROLLS

Ingredients
2 teaspoons sesame oil
1 teaspoon orange juice
1/2 teaspoon chopped fresh ginger
1/2 teaspoon soy sauce
3/4 pound fresh tuna, cut into 1/2" cubes
1 tablespoon peanut oil
3 tablespoons vegetable oil
1/2 cup celery, thinly sliced
1/2 cup shiitake mushrooms, sliced with stems removed
1/2 cup scallions, thinly sliced
1/2 cup fresh bean sprouts
1/4 cup carrots, grated
1/2 cup cabbage, shredded
1 tablespoon chopped garlic
1/2 tablespoon minced fresh ginger
1 tablespoon soy sauce
Celery salt and pepper to taste
20 sheets Athens Fillo Dough, thawed
1/4 cup butter, melted

In medium bowl, combine sesame oil, orange juice, ginger and soy sauce. Mix well and add tuna. Toss to coat, cover and refrigerate for 1 hour. Drain. In large sauté pan over high heat, sauté tuna in peanut oil for 2 to 3 minutes. Remove from pan. In same pan, add vegetable oil and stir-fry remaining ingredients. Remove from heat. Season and combine with tuna. Chill. Prepare 8 medium fillo strudel rolls according to directions Rolls or Strudels . Score top of strudels into 4 portions each. Brush with butter and place on ungreased cookie sheet. Bake in preheated 350°F oven for 20 to 25 minutes or until golden brown. Serve hot.
Yield: 8 medium rolls




AUTUMN APPETIZER STRUDEL
[Recipe Photo]

Ingredients
1 tablespoon butter
2 tablespoons shallots, finely chopped
1 clove minced garlic
2 cups shiitake mushrooms, sliced with stem removed
1 Granny Smith apple, peeled, cored and diced
1 teaspoon brandy
2 tablespoons Madeira wine
2 ounces cream cheese, softened
1/4 cup sour cream
1 egg, lightly beaten
1/2 cup canned chestnuts, diced
1 cup fresh brussel sprouts, cooked and shredded
1/2 teaspoon chopped fresh thyme
1/2 teaspoon caraway seeds
Salt and pepper to taste
1/4 cup light rye breadcrumbs
20 sheets Athens Fillo Dough, thawed
1/4 cup butter, melted
2 teaspoons poppy seeds

In medium saucepan, over low heat, melt 1 tablespoon butter. Add shallots, garlic and mushrooms. Stir, cover and heat for 5 minutes. Add apple, brandy and Madeira. Cook until all liquid has evaporated, stirring occasionally. Cool. In medium bowl, combine cream cheese, sour cream and egg. Add chestnuts, brussel sprouts, thyme, caraway seeds, salt and pepper. Mix in cooled apple mixture. Fold in breadcrumbs. Prepare large fillo strudel according to directions for Rolls or Strudels . Sprinkle each layer with poppy seeds, reserving 1/2 teaspoon to sprinkle on top of rolled strudel. Score top of rolled strudel into 8 equal portions. Brush with butter and place seam side down on ungreased cookie sheet. Bake in preheated 350ºF oven for 30 to 40 minutes or until golden brown. Excellent with grilled summer squash and zucchini
Yield: 3 large rolls




CARAWAY ONION TRIANGLES

Ingredients
2 tablespoons butter
4 cups onions, chopped
1 teaspoon caraway seeds
3 ounces cream cheese, softened
1 cup shredded Monterey Jack cheese
Salt and pepper to taste
20 sheets Athens Fillo Dough, thawed
1/4 cup butter, melted

Melt butter in large skillet over medium heat. Add onions and caraway seeds. Cook for 20 minutes over medium heat, stirring occasionally until golden but not brown. Cool slightly. In food processor, process cream cheese until smooth. Add cheese and process until blended. Pulse in cooled onions and season with salt and pepper. Scrape mixture into a bowl. Prepare 40 small fillo triangles according to directions for Triangles . Spoon 1 tablespoon of onion mixture on each triangle. Brush outside of triangles with butter and place seam side down on ungreased cookie sheet. Bake in preheated 350°F oven for 20 to 25 minutes or until golden brown. Serve hot.
Yield: 40 triangles




CHEESE PIROSHKIS

Ingredients
12 ounces cream cheese, softened
1 1/2 cups small curd cottage cheese
1 cup Parmesan cheese, grated
2 eggs, beaten
10 sheets Athens Fillo Dough, thawed
3 tablespoons butter, melted

Beat cheeses and eggs together just until blended. Prepare 2 medium fillo rolls according to directions for Strudels and Rolls. Roll cheese mixture in fillo. Score into 3 equal slices. Brush outside of rolls with butter and place seam side down on ungreased cookie sheet. Bake in preheated 350°F oven for 30 minutes or until golden brown. Slice and serve hot.
Yield: 2 medium rolls



CHICKEN TART IN ROASTED GARLIC CREAM


Ingredients
12 ounces boneless, skinless chicken breasts, medium diced
Salt and pepper to taste
1/4 cup balsamic vinegar
12 ounces sweet Italian sausage, medium diced
1 cup tomato, peeled, seeded and chopped
1/2 cup red onion, finely chopped
1 tablespoon butter
1/2 cup dry white wine
3/4 cup prepared brown sauce (package mix, canned or from scratch)
1/2 cup chopped fresh basil leaves
1 cup mozzarella cheese, cut into 1/2" cubes
20 sheets Athens Fillo Dough, thawed
1/4 cup butter, melted
1/4 cup fresh chives, cut into 1/2" lengths

Place chicken breasts into small bowl, season with salt, pepper and vinegar. Marinate for 1 hour. Remove chicken from marinade and place in pan. Place sausage in separate pan. Roast both in preheated 350ºF oven for 20 minutes. Cool chicken and sausage; mix together. In large skillet, sauté onions in butter for 5 minutes. Add wine and simmer until liquid is reduced by half. Add chicken, sausage and brown sauce. Stir together and bring to a simmer. Cool. Add basil leaves, mozzarella and half of chopped tomato. Prepare 6 fillo tart shells, 4" diameter, in greased pan according to directions for Cups, Pie & Tart Shells. Bake in preheated 350ºF oven for 7 minutes or until golden brown. Cool and remove from pan. Spoon mixture into fillo shells and bake in preheated 350ºF oven for about 8 minutes or until cheese bubbles. Prepare Roasted Garlic Cream (recipe below). Spoon hot garlic cream onto plate. Place hot tart in cream and garnish with chives and remaining chop
Yield: 6 tarts

ROASTED GARLIC CREAM

Ingredients
12 unpeeled cloves garlic
1 quart heavy cream
Salt and pepper to taste

Place garlic on ungreased cookie sheet and roast in preheated 400ºF oven for 15 to 20 minutes or until golden brown and soft. Peel and mash garlic. Add cream to saucepan with mashed garlic and simmer until reduced to 2 cups. Season with salt and pepper.



CLAMS CASINO STYLE

Ingredients
2 10-ounce cans whole baby clams
1/2 pound bacon, finely diced
1/4 cup onions, diced
1 cup green bell peppers, diced
1/2 cup salted butter, softened
1/2 teaspoon minced fresh garlic
1/4 cup chopped fresh parsley
1/2 cup breadcrumbs
Salt and pepper to taste
20 sheets Athens Fillo Dough, thawed
1/4 cup butter, melted
Paprika, as needed

Place bacon in a saucepan and cook until crisp. Add onions and peppers. Cook about 3 minutes or until soft. Drain fat and allow to cool slightly. In a medium bowl, combine bacon mixture, clams, butter, garlic, parsley and breadcrumbs. Mix well. Season with salt and pepper. Prepare fillo tarts according to directions for Cups, Pie & Tart Shells for 3" tarts. Preheat oven to 350°F. Bake tarts for 7 minutes until golden. Cool slightly. Spoon clam mixture into prebaked tart shells and sprinkle with paprika. Bake for an additional 5 minutes. Serve hot.
Yield: 20 tarts



CRAB MEAT AND BRIE ROUND


Ingredients
1 6-ounce can flaked crabmeat, drained
1/4 cup smoked ham, finely chopped
1 scallion, thinly sliced
1/2 teaspoon minced fresh garlic
1/4 teaspoon ground black pepper
1/4 teaspoon salt
20 sheets Athens Fillo Dough, thawed
1/4 cup butter, melted
8 ounces Brie cheese
1 egg
1 tablespoon water

In a medium bowl, combine crabmeat, ham, scallion, garlic, pepper and salt, mixing lightly. Remove rind from top of Brie and top with crabmeat mixture. Prepare fillo round according to directions on page 14 by placing Brie in center of intersecting fillo strips and enclosing with fillo. In small bowl, beat egg and water to make egg wash. Brush over fillo round. Place on ungreased baking sheet. Bake in preheated 350°F oven for 20 to 25 minutes or until golden brown. Cool 10 minutes prior to serving. Note: For a variation, in place of crabmeat, combine 1/2 cup chopped Prosciutto with 1/2 cup dried cranberries. Place on top of Brie and continue as above.
Yield: 8 to 12 servings



DUCK AND PAPAYA POUCH ON BLUEBERRY SAUCE


Ingredients
1 1/2 tablespoons butter
1 cup mushrooms, medium diced
1/4 cup shallots, finely chopped
2 tablespoons applejack or brandy
1 cup heavy cream
2 cups cooked duck meat, medium diced
1 cup Boursin or cream cheese, cubed
1 papaya, peeled, seeded and cubed
1 tablespoon chopped fresh thyme leaves
Salt and pepper to taste
20 sheets Athens Fillo Dough, thawed
1/4 cup butter, melted
6 scallions, top only
1 cup heavy cream

In a large saucepan melt butter and sauté shallots and mushroom for 5 minutes. Stir in applejack and cream over high heat for 2 to 3 minutes. Remove from heat and add duck meat, cheese, papaya and thyme. Season with salt and pepper. Chill for 1 hour. Prepare large fillo pouches according to directions for Pouches . Spoon 1/4 cup of duck mixture onto fillo, form into pouch and tie with scallion green. Brush pouches with melted butter and place on ungreased cookie sheet. Bake in preheated 350oF oven for 20 to 25 minutes or until golden brown. In small saucepan over medium heat, simmer cream about 10 minutes or until it is reduced to 1/2 cup. Prepare Blueberry Sauce (recipe below). Spoon sauce on plate and pour a thin ring of cream 1" from edge of sauce. Draw a toothpick toward center of plate and back towards rim of plate to create a pattern or "painting." Carefully place hot pouch in center of plate.
Yield: 10 pouches

BLUEBERRY SAUCE

Ingredients
1 cup fresh or frozen blueberries
3/4 cup dry red wine
3/4 cup water
1/4 cup sugar
1/8 teaspoon crushed rosemary
2 tablespoons heavy cream
1 tablespoon corn starch
2 tablespoons cold butter, cubed

In small saucepan, combine blueberries, wine, water, sugar and rosemary, Bring to a boil, reduce heat and simmer for 7 minutes. In small bowl stir cream and corn starch together until smooth. Purée and strain blueberry sauce, add cream mixture, bring to a simmer. Reduce heat to low and stir in butter until incorporated into sauce. Do not allow sauce to simmer after butter is added.

[Kitchen Witch]

HERBED CHEVRE IN FILLO

Ingredients
1 11-ounce log fresh Chévre (goat) cheese
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
10 sheets Athens Fillo Dough, thawed
3 tablespoon butter, melted
2 tablespoons breadcrumbs

Combine the basil, dill, tarragon and parsley. Roll cheese into chopped herbs to cover completely. Prepare fillo roll according to directions for Strudels and Rolls for one large log, rolling lengthwise. Sprinkle breadcrumbs between the layers of fillo. Score into 1/2" slices. Brush outside with butter and place on ungreased cookie sheet. Bake in preheated 350°F oven for 20 to 25 minutes or until golden brown. Let sit 15 minutes before slicing. Serve warm, 2 slices per portion, with tossed lettuce greens.
Yield: 1 large log




LOBSTER & CORN TRIANGLES

Ingredients
4 quarts water
3 tablespoons salt
Juice of 1 lemon
3 1 1/4 -pound lobsters
3 ears corn
2 tablespoons butter
1/4 cup onions, chopped
1/4 red bell pepper, cup chopped
1/4 green bell pepper, cup chopped
3 tablespoons flour
2 cups lobster stock (from cooking lobsters)
1 tablespoon finely-chopped cilantro
Salt and pepper to taste
20 sheets Athens Fillo Dough, thawed
1/4 cup butter, melted

Bring water, salt and lemon juice to a boil. Add one lobster and boil for 10 minutes. Remove and cool. Repeat for 2 remaining lobsters. Crack lobsters open and remove meat. Leave claws whole for garnish. Dice tail meat. Cook corn in lobster stock for 10 minutes. Remove and cool. Cut kernels from ears. Reserve 6 tablespoons corn for garnish. Strain stock and reserve 2 cups. In medium saucepan, melt butter, add onions and peppers and cook slowly about 5 to 7 minutes or until soft. Add flour to vegetables and cook for 2 minutes, stirring constantly. Whisk in 2 cups of reserved lobster stock. Bring to a boil and simmer 2 to 3 minutes or until thickened. Add diced lobster, corn, cilantro, salt and pepper, stirring gently. Cool. Prepare 12 medium fillo triangles according to directions for Triangles . Use cup of filling for each triangle. Brush with butter and place seam side down on ungreased cookie sheet. Bake in preheated 350°F oven for 20 to 25 minutes or until golden brown and puffed.
Yield: 12 triangles

LIME-CILANTRO VINAIGRETTE

Ingredients
Juice and finely grated peel of one lime
2 tablespoons white wine vinegar
2 tablespoons onion, minced
1 clove minced garlic
1 tablespoon finely-chopped cilantro
1 cup olive oil
Salt and pepper to taste

In small saucepan, mix lime juice, peel and vinegar. Add onion, and garlic and cilantro, and bring to a simmer over low heat. Pour into blender or food processor and purée. With blender running, slowly pour oil into feeder tube. Season with salt and pepper and keep warm.




SALMON IN FILLO TARTS WITH CUCUMBER SESAME SALSA

Ingredients
1/2 cup cucumbers, peeled, seeded and finely diced
1/2 teaspoon jalapeño pepper, minced
1 teaspoon minced fresh ginger
1 teaspoon sugar
1/2 teaspoon sesame oil
20 sheets Athens Fillo Dough, thawed
1/4 cup butter, melted
12 ounces cured or smoked skinless salmon fillet, thinly sliced
1/2 cup sour cream

Prepare Salsa: In small mixing bowl, combine cucumbers, jalapeño pepper, ginger, sugar and oil mixing lightly. Chill for 1 hour. Prepare 20 fillo tartlets according to directions for Cups, Pie & Tart Shells. Bake tarts in preheated 350°F oven for 9 minutes or until golden brown. Cool. Remove from pan. Spoon 1 teaspoon of sour cream into each shell, top with spoonful of salsa and garnish with slices of salmon attractively shaped. Serve immediately.
Yield: 20 tarts




SMOKED CHICKEN IN FILLO

Ingredients
2 tablespoons olive oil
1/2 cup onions, minced
2 cups shiitake mushrooms, chopped with stems removed
2 cups smoked or roasted chicken meat, minced
1/3 cup red bell peppers, minced
1 1/4 cups mozzarella cheese, shredded
1/4 cup chopped fresh Italian parsley
1/4 cup cut fresh chives, minced
1 tablespoon minced fresh ginger
Salt and pepper to taste
40 sheets Athens Fillo Dough, thawed
1/2 cup butter, melted

In sauté pan, heat oil and sauté onions until translucent. Add mushrooms and sauté until soft. Cool completely. Mix with remaining ingredients. Season with salt and pepper. Prepare 16 small strudel rolls according to directions for Rolls and Strudels . Brush outside with butter and place seam side down on ungreased cookie sheet. Bake in preheated 350ºF oven for 20 to 25 minutes or until golden brown. Serve hot with Apple-Plum Cream and Fresh Zucchini Relish (see recipes below).
Yield: 16 rolls

APPLE-PLUM CREAM

Ingredients
1 cup non-fat yogurt
1 tablespoon lowfat mayonnaise
2 teaspoons minced fresh ginger
1 finely grated lemon peel
2 tablespoons chopped fresh parsley
1 Granny Smith apple, peeled and grated
1 plum, minced

Line a fine sieve with coffee filter, cheesecloth or paper towel. Place over small bowl. Fill with yogurt and allow to drain for 2 hours. Discard liquid. Combine with remaining ingredients. Chill 1 hour. Spoon onto plate.

FRESH ZUCCHINI RELISH

Ingredients
3 tablespoons olive oil
1 tablespoon minced fresh garlic
4 cups zucchini, julienned
Salt and pepper to taste
Salt and pepper to taste

Heat oil and garlic over low heat for 2 minutes. Add zucchini and warm thoroughly. Season with salt and pepper. Sprinkle with pecans. Spoon onto plate.

[Kitchen Witch]

STRAWBERRY NAPOLEONS

1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 pkg. (about 3 1/2 oz.) vanilla instant pudding mix
1 cup milk
1 cup heavy cream , whippedOR whipped topping
1/2 cup confectioners' sugar
2 tsp. milk
1 1/2 cups fresh or frozen sliced strawberries
Directions:

THAW pastry sheet at room temperature 30 min. Preheat oven to 400*degF.

UNFOLD pastry on lightly floured surface. Cut into 3 strips along fold marks. Place on baking sheet. Bake 15 min. or until golden. Remove from baking sheet and cool on wire rack.

PREPARE pudding mix according to pkg. directions with 1 cup milk. Fold in whipped cream. Cover and refrigerate. Mix confectioners? sugar and 2 tsp. milk.

SPLIT pastries into 2 layers, making 6 layers in all. On 2 top layers, spread icing.

SPREAD 1 pastry layer with 3/4 cup pudding mixture. Top with about 1/3 cup strawberries. Repeat layers. Top with iced pastry layer. Repeat to make second dessert. Serve immediately or cover and refrigerate up to 4 hr.

TIP: For easier slicing, refrigerate 1 hr. and use a wet serrated knife.




CHOCOLATE SUNDAES IN A SHELL

1 pkg. Pepperidge Farm® Frozen Puff Pastry Shells
1 pkg. (6 oz.) semi-sweet chocolate pieces
6 tbsp. butter OR Margarine
1 pint vanilla ice cream
1/4 cup finely chopped walnuts
Directions:

BAKE pastry shells according to pkg. directions. Remove from baking sheet and cool on wire rack.

PLACE chocolate and butter in saucepan. Heat until chocolate softens. Stir until smooth.

PLACE a scoop of ice cream in each pastry shell. Spoon warm chocolate mixture over ice cream. Sprinkle with nuts. (Chocolate mixture will harden making a "chocolate shell".)

TIP: To microwave sauce, place chocolate and butter in microwave-safe bowl. Microwave on HIGH 1 to 1 1/2 min. or until chocolate softens. Stir until smooth.




HERBED CHICKEN IN PASTRY

4 boneless chicken breast halves
2 tbsp. butter OR Margarine
1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 container (4 oz.) Alouette® Garlic & Herb Spreadable Cheese
1/4 cup chopped fresh parsley
Directions:

SEASON chicken with salt and pepper if desired. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 min. or up to 24 hours.

THAW pastry sheet at room temperature 30 min. Mix egg and water. Preheat oven to 400&degF.

UNFOLD pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") squares. Spread about 2 tbsp. of the cheese spread in center of each square. Sprinkle with 1 tbsp. parsley and top with cooled chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg mixture.

BAKE 25 min. or until golden.




LEMON MERINGUE TARTS

1 pkg. Pepperidge Farm® Frozen Puff Pastry Shells
1 pkg. (3 oz.) lemon pudding mix
1 tsp. grated lemon peel
2 egg whites
1/4 cup sugar
Directions:

BAKE pastry shells according to pkg. directions.

COOK pudding mix according to pkg. directions for pie filling. Stir in lemon peel. Let cool to room temperature.

SPOON about 1/3 cup pudding into each pastry shell. Preheat oven to 325°F.

BEAT egg whites until frothy using electric mixer at high speed. Add sugar gradually, beating until soft peaks form. Spoon over pudding and spread to edges. Place on baking sheet.

BAKE for 12 min. or until lightly browned. Let cool.

TIP: For Lemon Cream Tarts, substitute sweetened whipped cream or thawed frozen non-dairy whipped topping for egg whites and sugar. Top each filled pastry shell with whipped cream. Garnish with lemon slices, if desired. Serve immediately or cover and refrigerate until serving time.





APPLE PECAN PASTRIES

1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 cup packed brown sugar
1/2 cup all-purpose flour
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
2 cups diced, peeled Granny Smith apples
1 cup chopped pecans
1 tbsp. cold butter , cut into pieces
Confectioners' Sugar
Directions:

THAW pastry sheet at room temperature 30 min. Preheat oven to 375°F. Mix brown sugar, flour, cinnamon and nutmeg. Add apples, pecans and butter and toss to coat.

UNFOLD pastry on lightly floured surface. Roll into 15" x 10" rectangle. Brush lightly with water. With long side facing you, spoon apple mixture on pastry to within 2" of long sides and all the way to short sides. Starting at long side, roll up like a jelly roll. Cut into 12 (1 1/4") slices. Place 2" apart on greased baking sheet.

BAKE 15 min. or until golden. Remove from baking sheet and cool on wire rack. Sprinkle with confectioners' sugar. Makes 12 pastries.





BEEF WELLINGTON

2- to 2 1/2-lb. Beef tenderloin (filet mignon)
Ground black pepper (optional)
1/2 pkg. (17.3 oz.) Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 tbsp. butter OR Margarine
2 cups finely chopped mushrooms
1 medium onion , finely chopped
Directions:

PLACE beef in lightly greased roasting pan. Season with pepper, if desired. Roast at 425°F. for 30 min. or until meat thermometer reads 130°F. Cover and refrigerate 1 hr.

THAW pastry sheet at room temperature 30 min. Preheat oven to 425°F. Mix egg and water.

HEAT butter in skillet over medium-high heat. Cook mushrooms and onion until vegetables are tender and liquid is evaporated.

UNFOLD pastry on lightly floured surface. Roll into rectangle 4" longer and 6" wider than beef. Brush with egg mixture. Spoon mushroom mixture onto pastry to within 1" of edges. Place beef in center of mushroom mixture. Starting at long sides, fold pastry over beef. Fold in ends. Press edges to seal. Place seam-side down on baking sheet. Brush with egg mixture.

BAKE for 25 min. or until golden and thermometer reads 140°F.

[Kitchen Witch]

swtness - have you tried to keep a clean damp towel on top of the dough while working with individual sheets? this should help to prevent the sheets from drying out while you are working with it.

I use a clean white cotton (lint fee) towel for this (same ones I use for rising yeast doughs) and it really helps.

Kitchen Witch

[Kitchen Witch]

Chili-Painted Portobellos in Puff Pastry

* 1 sheet (10-inch square) frozen puff paste pastry (half of a 1-pound package), thawed
* 2 tablespoons prepared bottled oyster sauce (look in the Asian section of the grocery)
* 1 to 2 tablespoons pureed canned chipotle chilies
* 4 Portobello mushrooms (3- to 4-inch wide caps, cleaned,
* stems trimmed flush with caps
* 1 large egg, beaten with 1 teaspoon water

Unfold puff pastry sheet on a lightly floured board; cut into quarters, each 5 inches square. Roll out each slightly into a 6-inch square.

In a small bowl, mix oyster sauce and pureed chipotle chilies. Brush mixture generously over both sides of mushroom caps, using it all.

Center each cap, gill side up, on a puff pastry square. Fold corners of pastry over mushroom to enclose, overlapping slightly; pinch edges together to seal. Set bundles, seams down and slightly apart, on a baking tray lined with cooking parchment. Lightly cover and chill until ready to bake. This much can be made in advance.

Preheat oven to 425 degrees. Using a soft pastry brush, lightly coat the pastries with egg wash. With a sharp knife, make a slit in the top of each pastry. Bake for 10 to 12 minutes or until the pastry is puffed, brown and crisp.


Chicken Pot Pies

Deep oven-safe bowls, about 5 to 6 inches in diameter, are perfect for pot pies, as well as for French onion soup or chili. Make pot pies when there is leftover rotisserie chicken and a package of puff paste in the freezer.

*

1 sheet (10-inch square) frozen puff paste pastry (half of a 1-pound package), thawed
* 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch cubes
* 1/2 cup all-purpose flour
* 4 cups chicken broth
* 1/2 teaspoon fresh thyme
* 1/4 bay leaf
* 1/2 cup each chopped onions, celery, carrots, white button
* mushrooms and red-skinned potatoes
* 1 cup chopped, cooked chicken meat
* 1/2 cup cooked fresh or frozen peas
* Salt and freshly ground pepper, to taste
* 1 large egg, beaten with 1 teaspoon water

Preheat oven to 400 degrees.

Unfold puff pastry sheet on a lightly floured board; cut into quarters, each 5 inches square. Roll out each slightly into a 6-inch square.

In a saucepan over medium heat, melt butter. Add flour; cook, stirring constantly, 1 to 2 minutes. Slowly add broth, whisking until smooth; bring to a boil. Add thyme, bay leaf, onions, celery, carrots and mushrooms.

Cook until tender, about 5 minutes. Add potatoes, chicken, peas, salt and pepper. Cook until potatoes are tender, about 5 minutes. Remove from heat; cool 5 minutes. Discard bay leaf.

Divide mixture among 4 oven-proof bowls; place bowls on baking sheet.

Brush pastry with egg wash. Brush rims of bowls with water. Place 1 pastry square on top of each bowl, pressing edges lightly onto bowl rims. Bake until puffed and golden brown, about 20 minutes. Let rest 5 minutes before serving. Makes 4 servings.

[Kitchen Witch]

Choconuts Pastry


Phyllo ; dough
Semi-sweet ; chocolate chips
Nuts
Confectioners' ; sugar


Cut the phyllo dough into small squares. Take a few chocolate chips and a few nuts and place them on each square of dough.

Bring the ends of the dough together at the centre, and squeeze the ends shut. Place on a greased cookie sheet.

Bake at 300 degrees F. for 8 to 12 minutes, until the dough is flaky and lightly browned.

Remove from oven, and when cool sprinkle with the confectioners sugar. Make as many as you like.