OUR 30+ BEST PHYLLO DOUGH RECIPES (+PHYLLO CUPS WITH FRESH FRUIT)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Breakfast Dessert Main Course Side Dish
Time 33m
Number Of Ingredients 5
Steps:
- Mix the vanilla, sugar, and cream cheese until smooth.
- Use a piping bag to fill the individual phyllo shells.
- Freeze for 10 minutes.
- Top with fresh berries or fruit.
Nutrition Facts : Calories 310 kcal, ServingSize 1 serving
FLOGERES SWEET CHEESE FILO ROLLS
Australian Gourmet Traveller fast Greek style recipe for Flogeres (or sweet cheese filo rolls)
Provided by Rodney Dunn
Categories Dessert
Yield Serves 24
Number Of Ingredients 7
Steps:
- Using an electric mixer, beat cream cheese until light and fluffy, then add ricotta, cottage cheese and sugar and beat until well combined.
- Working with 4 sheets of filo at a time, place a sheet of filo on a work surface, brush lightly with melted butter, then top with another pastry sheet. Continue brushing and layering until there are 4 layers.
- Cut layered filo into four 12x18cm rectangles, then place one rectangle, with the shortest side facing you, on a work surface and spoon 1 tbsp cheese mixture along the shortest side, leaving a 1cm border. Roll pastry into a cylinder, folding in the sides as you roll. Brush with melted butter and place on a baking paper-lined oven tray. Repeat with remaining filo, filling and butter to form 24 rolls.
- Bake filo rolls at 190C for 12 minutes or until crisp and golden. Dust with ground cinnamon, then serve immediately. Flogeres are best made on the day of serving.
Nutrition Facts : ServingSize Serves 24
FLOGERES - SWEET CHEESE PHYLLO ROLLS
Found this recipe (and description) at Australian Gourmet Traveller (yes, with 2 "L"s) online. "These can be filled with a sweetened mixture of fresh cheeses, as in this recipe, while regional variations may be filled with tahini, ground walnuts and cinnamon in Thrace, or with dried fruit and either finely chopped candied bergamot, orange rind or glacé figs in the Peloponnese." Recipe by Rodney Dunn. Prep time is a guess.
Provided by ThatSouthernBelle
Categories Dessert
Time 47m
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 7
Steps:
- Using an electric mixer, beat cream cheese until light and fluffy, then add ricotta, cottage cheese and sugar and beat until well combined.
- Working with 4 sheets of filo at a time, place a sheet of filo on a work surface, brush lightly with melted butter, then top with another pastry sheet. Continue brushing and layering until there are 4 layers.
- Cut layered filo into four 12x18cm rectangles, then place one rectangle, with the shortest side facing you, on a work surface and spoon 1 tbsp cheese mixture along the shortest side, leaving a 1cm border.
- Roll pastry into a cylinder, folding in the sides as you roll.
- Brush with melted butter and place on a baking paper-lined oven tray. Repeat with remaining filo, filling and butter to form 24 rolls.
- Bake filo rolls at 190C for 12 minutes or until crisp and golden.
- Dust with ground cinnamon, then serve immediately. Flogeres are best made on the day of serving.
Nutrition Facts : Calories 139.2, Fat 8.2, SaturatedFat 4.8, Cholesterol 21.8, Sodium 164.1, Carbohydrate 11.8, Fiber 0.4, Sugar 1.2, Protein 4.4
ROASTED GRAPE AND SWEET CHEESE PHYLLO GALETTE
Faced with an abundant grape crop, I created this easy, impressive-looking dessert. I like to add a drizzle of honey and a sprinkle of coarse sugar to finish it off. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Time 1h
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, beat cream cheese, marmalade and sugar until smooth; set aside., Place 1 sheet of phyllo on a parchment-lined baking sheet; brush with butter. Layer with remaining phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spread cream cheese mixture over phyllo to within 2 in. of edges. Arrange grapes over cream cheese., Fold edges of phyllo over filling, leaving center uncovered. Brush folded phyllo with any remaining butter; drizzle with honey and sprinkle with coarse sugar. Bake until phyllo is golden brown, 35-40 minutes. Transfer to a wire rack to cool completely. Refrigerate leftovers.
Nutrition Facts : Calories 177 calories, Fat 13g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 148mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
SAUSAGE PHYLLO ROLLS
Make and share this Sausage Phyllo Rolls recipe from Food.com.
Provided by smcsf11
Categories < 60 Mins
Time 58m
Yield 16 rolls, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray and keep nearby.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, and salt. Cook, stirring occasionally, over medium heat, until the mushroom mixture is very tender, about 8 minutes. Remove from the heat. Stir in the turkey, cream cheese, and Cheddar until well blended.
- Place 1 sheet of phyllo with the short side facing you on a work surface. (Cover remaining phyllo with plastic wrap to keep from drying out.) Spray the phyllo sheet with nonstick cooking spray. Then fold it in half lengthwise and spray again. Place 1 heaping tablespoon filling in the center of the bottom end of the phyllo. Fold in the sides, then roll up from the bottom to completely enclose the filling (it should look like an egg roll). Place the roll, seam side down, on the baking sheet. Repeat with remaining phyllo sheets, nonstick cooking spray, and filling to make a total of 16 rolls.
- Spray the rolls generously with nonstick cooking spray and bake until the rolls until lightly golden, about 20 minutes.
Nutrition Facts : Calories 236.3, Fat 11.3, SaturatedFat 4.7, Cholesterol 30.3, Sodium 660.7, Carbohydrate 23.9, Fiber 1.3, Sugar 2.2, Protein 9.8
MOROCCAN PHYLLO ROLLS
This recipe seems quite involved but its really not that bad after all the chopping and they end up going together very quickly. The end result is amazing & well worth the effort. Serve with a mixed greens salad and recipe #427818 for a main entree or make these into smaller rolls and serve as appetizers! For a wheat free version use Spelt Phyllo Sheets. Recipe from Eat, Drink, & Be Vegan by Dreena Burton.
Provided by Mindelicious
Categories Onions
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 425ºF (220ºC). Line a wide-rimmed baking sheet with parchment paper. Place bell peppers, zucchini, onion, fennel, apricots, and garlic on sheet, and toss with oil, ginger, cinnamon, cumin, paprika, salt and pepper. Roast in oven for 35-45 minutes, tossing once or twice, until veggies are caramelized in some spots and softened.
- Remove from oven, toss in chickpeas or white beans and basil, and let cool slightly. Reduce oven temperature to 375°F (190ºC). Line a baking dish or sheet with parchment paper. Place a lightly dampened dish towel over phyllo sheets to keep moist while preparing rolls.
- Lightly brush top of one sheet with oil. Place another sheet (not brushed with oil) on top. Spread ¾-1 cup roasted veggie mixture (see note) down the center of top sheet, leaving 1-2-in (2½-5-cm) space from edges. Fold left side over filling and roll up, tucking in sides as you go. Brush with additional oil and place in lined baking dish or sheet.
- Repeat process until all phyllo and mixture are used; you will have 4-6 rolls (see note).
- Bake for 24-28 minutes, until golden brown. Serve warm, drizzled with recipe #427818, and garnished with almonds.
- ***Use 8 sheets to make generously stuffed rolls or 12 sheets for smaller ones. If the roll is quite full, it may tear while baking. This of course won't ruin them, but will affect the presentation (if that's important to you).
- ***As appetizers: Make smaller rolls or bite-sized phyllo triangles. For the latter, brush one sheet with oil. Then, with a sharp knife, cut 4 strips lengthwise down length of sheet. Place a small spoonful of filling at the base of one strip. Then, fold that corner over to form a triangle, and continue to fold back and forth until you reach the top (like folding a flag). Repeat process until you have used up all the filling. Bake at 375ºF (190ºC) for 15-20 minutes, until golden. Serve with recipe #427818 as a dip.
Nutrition Facts : Calories 421.6, Fat 20.6, SaturatedFat 2.9, Sodium 684.9, Carbohydrate 52.5, Fiber 9, Sugar 7.3, Protein 10.4
CHICKEN DIVAN PHYLLO ROLLS
For the Garlic lover. This elegant and impressive dish is great for a brunch or lunch. Expect each person to eat two rolls.
Provided by TammieV
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- In large fry pan, simmer wine, water, lemon juice and garlic til a gentle, boil.
- Add chicken breasts.
- Continue to cook covered 20-25 minutes on simmer, turning a couple of times.
- Remove chicken breasts and strain garlic.
- Discard juice.
- Cut up chicken breasts into small chunks, mix in a small bowl with reserved garlic.
- It should be close to 3 cups with the garlic.
- Have butter, Chicken, Ham (sliced in half to form a strip), and shredded cheese all lined up in an assembly line style to help you work quickley.
- Phyllo dries quickley.
- Lay out 1 phyllo sheet at a time.
- Brush butter on top.
- Fold the rectangle in half (not lenthwise).
- Brush top with butter.
- On shorter side, put approx.
- 1/2 C of chicken mixture in a line along the edge.
- Add Ham, top with 1/3 C cheese.
- Roll phyllo (filling first) into an eggroll shape, lay on a greased cookie sheet.
- Continue the process until 12 rolls are made.
- Brush with remaining 1 tbl butter.
- Bake at 400 degrees for 20 minutes.
- Serve.
MOROCCAN STYLE CHICKEN PHYLLO ROLLS
THIS is the recipe that shocked me!! In any normal flipping through a magazine or cookbook, I would have passed the recipe by without a second thought. BUT, I LOVED IT!!! Serve this with the Spicy Tomato Sauce that is also in this cookbook. Just a wonderful appetizer. A bit lengthy....yet worth the oooohhs and aaahhhhs!!! **NOTE: Rolls can be assembled (but not coated or cut) 1 day ahead and chilled, covered. They can also be assembled and cut (but not coated or baked) 2 weeks ahead and frozen, wrapped well in plastic wrap. Cut frozen rolls, then bake (do not thaw) in a preheated 350ºF oven for about 20 min.
Provided by SkinnyMinnie
Categories Chicken Thigh & Leg
Time 1h55m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Cook onion in oil along with salt, cumin, ginger, turmeric, pepper, and coriander in 3-quart heavy saucepan over moderate heat, stirring until softened, about 5 minute.
- Add chicken, broth, water, and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 min total.
- Transfer chicken with tongs to a bowl, reserving liquid.
- When chicken is cool enough to handle, shred; discarding skin and bones and transfer to a large bowl.
- Tranfer the cooking liquid to a 2 cup glass measuring cup (do not clean the saucepan) and let stand 1 min, then skim off fat and discard cinnamon stick.
- Return liquid to saucepan and simmer over medium high heat, uncovered, until reduced to about 1/4 cup (liquid will look like a glaze in bottom of pan), about 8 minute.
- Stir in the shredded chicken along with the chopped toasted almonds.
- Reserve 2 Tbs beaten egg in a cup for egg wash; lightly season the remaining egg with salt and pepper, then cook in 1/2 Tbs butter in a nonstick skillet over medium high heat, stirring until just set but still slightly soft.
- Stir the scrambled egg into the filling.
- Put oven racks in upper and lower thirds of oven and preheat oven to 450ºF.
- Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered with a damp kitchen towel.
- Brush the 1 sheet GENEROUSLY with melted butter.
- Evenly sift 1/4 tsp cinnamon over the butter phyllo using a fine mesh sieve, then top with another phyllo sheet and GENEROUSLY brush with butter.
- Cut the phyllo sheets in half, then arrange one half in front of you to work with.
- Spread 1/4 cup chicken filling in a narrow strip along the edge nearest you, then roll up filling tightly in phyllo.
- Before completing the roll, brush the remaining edge with butter to seal. No need to fold or seal the ends, just leave them open.
- Transfer roll, seam side down, to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkled).
- Make another roll with remaining half of phyllo sheets.
- Make 6 more rolls in same manner, transferring to cutting board.
- Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help adhere.
- Cut each roll crosswise into 4 pieces and arrange pieces 1-inch apart on 2 baking sheets.
- Bake for 12 min, switching position of baking sheets after 6 min until phyllo is golden brown.
- Transfer rolls to a rack to cool slightly.
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- With an electric mixer, beat cream cheese until light and fluffy, then add ricotta, cottage cheese and sugar. Beat until well combined.
- Take out four sheets of filo. Place a sheet on a works surface and brush lightly with melted butter, then top with another sheet of pastry. Continue brushing and layering until you have four layers.
- Cut the layered filo into three rectangles, approximately 4 1/2 x 9 inches. Place one of the rectangles, with the short end facing you, on a work surface and spoon 1 tbsp. of the cheese mixture along the shortest side, leaving a 1/2 inch border. Roll the pastry into a cylinder, folding in the sides as you roll.
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