Phyllo Cheese Puffs Recipes

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.

CHEESY PHYLLO CUPS WITH BUTTERNUT SQUASH

Steps:

• Put a baking sheet on the middle oven rack and preheat to 375 degrees F. Toss the squash with the melted butter, 1/4 teaspoon salt and a few grinds of pepper; spread in a single layer on the hot baking sheet. Roast until just tender, about 15 minutes. Stir in the shallot and roast until softened, about 5 minutes. Let the squash cool for a few minutes on the baking sheet.
• Meanwhile, place the phyllo shells on another baking sheet. Bake until crisp, about 5 minutes. Mix the cream cheese and mayonnaise in a medium bowl.
• Fill each phyllo shell with a teaspoon of the cream cheese mixture. Top with a few cubes roasted squash and sprinkle with the smoked cheddar and thyme. Return to the oven and bake until lightly browned, about 15 minutes.

TIROPITAKIA *SAVORY CHEESE PUFFS* + PHYLLO DOUGH TUTORIAL

Steps:

• 1. Preheat your oven to 375F. In a small bowl, add your cheeses, your herbs, spices and beaten eggs. Mix thoroughly, set aside.
• 2. On a clean flat surface, bring out your phyllo dough.
• 3. Open it flat.
• 4. Preserving your phyllo dough so it doesn't dry out is very important. We have found that a long piece of wax paper is just as good (actually better, because the dough doesn't get soggy). You place a long piece of wax paper over the dough strips or whatever length you need.
• 5. If your not going to work with your dough right away. Still place the piece(s) of wax paper over you dough. Wet a couple of pieces of paper towel, wring out excess moisture. Place over the wax paper. This will ensure your dough will not dry out.
• 6. When you are ready to make the tiropitakia, divide your dough into strips.
• 7. It's much easier to do all the cutting at once, then cover the dough and take out what you need.
• 8. If you can't work with your strips immediately, don't panic. Roll the strips into a ball. Wrap with the wax paper and then place into a ziplock bag, seal and place in fridge for up to 2 days.
• 9. To make the tiropitakia; Melt your butter. I use the microwave, and usually do 1/2 c at a time. Take 2-3 strips of phyllo dough, baste with melted butter. Add 1tbls or so of filling.
• 10. You can decide which side you work with, I alway's start with the right top corner for some reason. Starting at the top right corner, bring your phyllo dough over the filling making a triangle. Flatten slightly to ensure all the pastry will have filling in it.
• 11. Now take the top LEFT pointy corner of your filled pastry, and bring it down on the left hand side.
• 12. Working again with the LEFT pointy part, bring your triangle over to the RIGHT.
• 13. Working now with the RIGHT top pointy part, bring it down straight on the right.
• 14. Continue doing this till you reach the end of the dough. At this point, just cut off the excess piece. Place on a plate till ready to use.
• 15. When you are ready to bake, line a cookie sheet with aluminum foil (easier clean up), spray with non stick cooking spray, baste the tiropitakia with melted butter. Bake in a preheated 375F oven for 18-22 minutes, till nicely golden.
• 16. These can be eaten as is, totally addicting, and so elegant on a plate. The various uses of this wonderful pastry dough is next to none. You can make them savory or sweet. Fill them with whatever you would like. I hope my tutorial has helped you... and make sure you come back and share your amazing phyllo dough recipes with us!!! Enjoy!!

PHYLLO CHEESE PUFFS

Steps:

• Grate cheese into a bowl, stir in eggs, chives and white pepper until well mixed.
• Lay one sheet of phyllo on your work space and brush with butter. Lay another sheet on top and brush with butter. Cut the sheets into 3 long strips. (Keep remaining dough covered with wax paper and damp towel to prevent it from drying out.).
• Place a heaping teaspoon filling at the end of each strip, fold end over end into a triangular shape (flag fold).
• Place on grease cookie sheet. Puffs can be covered and refrigerated no longer than 24 hours at this point.
• Heat over to 350 degrees. Brush puffs with melted butter and bake until golden, about 15 minutes.