Garlic Phyllo Bundles Recipes

OUR 30+ BEST PHYLLO DOUGH RECIPES (+PHYLLO CUPS WITH FRESH FRUIT)

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.

CHICKEN PHYLLO BUNDLES

Steps:

• Heat oven to 375°F. In small microwavable bowl, place carrots. Cover; microwave on High about 1 minute or until tender. Meanwhile, in medium bowl, gently mix chicken, Swiss cheese, onions, asparagus and spreadable cheese. Stir in carrots.
• To make 1 bundle, layer 5 phyllo pastry sheets, generously spraying each layer with cooking spray (sheets can be stacked randomly). Keep remaining pastry sheets covered with damp cloth until needed to prevent dough from drying out. Place about 1/2 cup chicken mixture in center of stack of pastry. With both hands, lift pastry stack towards center and twist in center to make bundle (pastry may tear a little). Spray outside of each bundle generously with cooking spray; place on ungreased large cookie sheet. Repeat to make 7 more bundles.
• Bake 20 to 25 minutes or until pastry is browned and crisp.

MUSHROOM BUNDLES

Steps:

• Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 4-5 minutes or until tender. Add garlic, rosemary and pepper; cook 2 minutes longer. Remove from heat., Place 1 sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo sheets covered with a damp towel to prevent them from drying out.) Layer with 3 additional phyllo sheets, brushing each layer. Using a sharp knife, cut the layered sheets into twelve 3-in. squares. Carefully press each stack into an ungreased mini-muffin cup., Stir feta into mushroom mixture; spoon 1 tablespoon into each phyllo cup. Form into bundles by gathering edges of phyllo squares and twisting centers to close. Brush tops with remaining butter. Bake 12-15 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled bundles in freezer containers. To use, reheat bundles on a greased baking sheet in a preheated 375° oven until crisp and heated through.

WARM GOAT CHEESE IN PHYLLO

Steps:

• Preheat the oven to 375 degrees F.
• Unroll the sheets of phyllo dough on a flat surface and cover them with a slightly damp towel. (If the towel is too wet, the dough will get sticky.) Working quickly so the dough doesn't dry out, place one sheet of phyllo on a board, brush lightly with melted butter, and sprinkle lightly with bread crumbs. Place a second sheet of phyllo on top, brush with melted butter, and sprinkle with bread crumbs. Continue until you have 4 sheets stacked up. Cut the sheets in half crosswise to make 2 almost-squares.
• Cut one of the goat cheeses in half horizontally, making 2 thin discs. Place each disc in the center of one phyllo square. Starting at one corner, fold the phyllo up over the cheese and continue folding and pleating the phyllo around the cheese, as though you're wrapping a round gift that's tied on top. You will end with extra phyllo dough on top; twist the excess into a topknot. Brush the discs all over with melted butter and place on a sheet pan lined with parchment paper. Continue with the remaining phyllo dough and 2 goat cheese discs to make 4 additional packages.
• Bake for 20 minutes, until the phyllo is lightly browned. Allow to cool for 5 minutes.
• While the cheese packages bake, place the salad greens in a large bowl. Whisk the vinegar, mustard, garlic, salt, and pepper together in a small bowl. Still whisking, slowly add the olive oil, making an emulsion. Toss the salad greens with enough vinaigrette to moisten.
• Distribute the salad among 6 plates and place one warm goat cheese package in the center of each plate. Sprinkle with salt and pepper and serve.

GREEK CHICKEN AND FETA PHYLLO BUNDLES

Steps:

• Set oven to 350°F.
• Slice the chicken breasts in half lengthwise almost in half to create a pocket.
• Place in a large glass baking dish.
• In a bowl whisk together white wine, olive oil, garlic, bay leaves, oregano, salt and pepper; pour over the chicken breasts and turn the breasts to coat.
• Cover and refrigerate for about 12-24 hours.
• Remove the chicken from the marinade but reserve about 3 tablespoons marinade.
• In another bowl stir crumbled feta cheese, egg, Parmesan cheese, parsley and reserved marinade.
• Place each breast on a cutting board or a working surface.
• Place a generous amount of filling (about 2 tablespoons) in each pocket of the breast.
• Place 1 sheet of phyllo on a work surface (keeping the remainder of the phyllo covered with plastic wrap or a damp towel to prevent drying out).
• Brush the phyllo sheet with melted butter, then top with a second sheet (you will be using 2 sheets of phyllo for each breast).
• Place and center the stuffed chicken breast on the phyllo about 2-inches from the bottom.
• Fold bottom over the breast; fold the sides over then roll up.
• Repeat with remaining breasts (keeping the remaining phyllo dough sheets covered to prevent drying).
• Place seam-side down on a greased baking sheet.
• Brush tops with melted butter.
• Bake in oven for about 45 minutes, or until the tops are nicely browned and the chicken is no longer pink inside.
• Delicious!