PHYLLO FETA CHEESE STRAWS
This is different from regular cheese straws, this one is filled with feta cheese; they are nice and cirspy and melt in your mouth. My friend Ms.Georgie gave me this recipe.
Provided by Shirl J 831
Categories Cheese
Time 40m
Yield 14 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 400. crumble the feta cheese and mix in the parsley, stir to combine and break feta into smaller chunks. Start with good fresh or frozen phyllo. the key is to purchase it at a place which sells a lot, so you know it is fresh. Take a sheet of dough and brush with butter. Place 2 tbsp of the cheese lixture along the bottom of one of the short sides. Don't pull the filling too close to the edges or it will seep out the sides. Fold the long edges of the dough in about 2 inches on each side. Flatten and dols the short end of the dough over the top of the fillinbg. Roll up to give a tube effect, then brush with butter and place on greased sheet. Continue using each sheet of dough and 2 tbsp filling. Bake for 10 minutes at 4oo. serve warm from the oven.
- TIP:.
- Feta is a salty hard cheese sold in many packs. My friend uses vacuum wrapped ones in a little brine, and sometimes chunks in a tube of brine.If you only see other types, you can soak it in a covered bowl of water to release some of the salt.
Nutrition Facts : Calories 201.5, Fat 14.7, SaturatedFat 9.3, Cholesterol 46.4, Sodium 502.4, Carbohydrate 11.5, Fiber 0.4, Sugar 1.4, Protein 6.1
FETA-AND-HERB PHYLLO TART
Kathy Tsaples, the author of the cookbook "Sweet Greek Life: My Shared Table," inspired this savory tart. The quality of phyllo dough varies hugely from one brand to another. It's particularly important here to get a good-quality phyllo as there is so much of it. This is a sort of quiche with a twist, with the phyllo both acting as a casing and adding the extra crispness you get from blind baking. It's a meal in itself, served with a simple salad. If you don't have a tart pan handy, use a 9-inch cake pan.
Provided by Yotam Ottolenghi
Categories brunch, dinner, lunch, pies and tarts, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
- Brush one of the phyllo sheets lightly with melted butter and place, butter side-up, in a 9-inch/25-centimeter round tart pan. Press the pastry into the corners and then brush another sheet of phyllo in the same way, pressing it into the pan at a 45-degree angle to the first sheet. Continue twice more (using 4 sheets total), covering the base and sides of the pan with a uniformly thick layer of phyllo. Trim the overhanging pastry, but not completely, leaving 1/2-inch/1 centimeter of phyllo over the edges of the tart. Set both the pan and pastry scraps aside.
- Take another sheet of phyllo (unbuttered this time) and position the long side in front of you. Fold the bottom edge up to form a fold 1 inch/3 centimeters wide. Continue folding the pastry in alternating directions (as if you were making a concertina fan) until you end up with 1 long pleated strip. Repeat with the remaining sheets of pastry in the same way. (If the pastry breaks or tears, pat it back into place and continue as if the torn pieces were still connected.)
- Starting from the middle of the tart tin, coil 1 folded strip from the middle outwards to start forming a rough snail, spreading the strips roughly 1/4 inch/1/2 to 1 centimeter apart. (You want visible gaps between the phyllo strips, so you can fill them with chunks of feta and the custard.) Meet the end of the pastry with the second strip and continue the snail in the same way until the 4 sheets have been used. You may still have some space around the edge, which you can fill with the scrap trimmings, folding them in the same way as best you can.
- Brush the pastry carefully with remaining butter and set any pastry coils upright if they've fallen over. Place tart pan on a baking sheet and bake for 15 to 18 minutes, until the pastry is a dark golden brown. Remove from oven and set aside to cool for 20 minutes.
- Meanwhile, mix feta, pecorino and herbs until blended and set aside.
- In a separate medium bowl, whisk together eggs, cream and milk with 1/2 teaspoon salt and a good grind of pepper.
- Gently press cheese and herbs in between the gaps of the phyllo pastry, being careful not to break the pastry base. Pour the custard over evenly, drizzling in just a little at a time and allowing it to soak evenly into all the gaps in the pastry. Bake for 25 to 28 minutes, until the custard has set and the cheese has browned. Remove from the oven and serve warm, cut into slices.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 21 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 12 grams, Sodium 358 milligrams, Sugar 2 grams, TransFat 0 grams
PHYLLO STRAWS
These fragile, slender savour pastries are addictive and a perfect cocktail accompaniment. They can be assembled several days in advance, refrigerated and baked just before serving.
Provided by MarieRynr
Categories < 60 Mins
Time 34m
Yield 24 crisps
Number Of Ingredients 3
Steps:
- Preheat oven to 375*F.
- On a cutting board, lay out one sheet of phyllo dough, brush with clarified butter and sprinkle evenly with Parmesan cheese (keep the remaining phyllo covered with a moistened tea towel).
- Place the other sheet of phyllo on top of the cheese and brush it with clarified butter.
- Using a sharp knife, cut the buttered phyllo sheets lengthwise into thirds (you will have three long srips, each about 3 inches wide and 18 inches long).
- Next, cut these strips crosswise into 1 1/2 inch rectangles.
- Wrap each rectangle lengthwise around a pencil or wooden skewer.
- Remove the pencil or skewer and place the rolls on a greased baking sheet.
- Continue this process until all of the phyllo has been rolled.
- Refrigerate the phyllo straws on the baking sheet for at least 10 minutes, or until they are firm.
- Bake about 9 minutes, until golden brown.
- Remove from the oven and, using a spatula, slip the straws onto paper towels to cool.
- The straws can be kept in a sealed tin for several days.
PHYLLO CHEESE STRAWS WITH PESTO
Make and share this Phyllo Cheese Straws With Pesto recipe from Food.com.
Provided by Wildflour
Categories Lunch/Snacks
Time 40m
Yield 20 straws
Number Of Ingredients 7
Steps:
- Preheat oven to 375º.
- In a small bowl, combine the cream cheese, lightly beaten egg, parmesan, and salt. Stir to combine.
- Spoon mixture into a plastic zip-top bag. Set aside. To use as a pastry bag, cut corner off bag to make a 1/4-inch diameter opening.
- Lay out thawed phyllo dough.
- Working quickly to keep dough from drying out: brush top sheet with melted butter, pipe cheese filling along long edge of phyllo 1/2-inch from each end. Fold over ends to seal in filling and roll up straw. Repeat with remaining sheets of phyllo and place on a baking sheet.
- Bake until golden, about 10 minutes.
- Makes 20 straws.
- Serve warm with pesto for dipping.
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PHYLLO CHEESE STRAWS - MIDWEST LIVING
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Total Time 1 hr 10 minsCalories 67 per serving
- With very sharp knife, cut the stack of 20 sheets in half crosswise to make 40 (9x7-inch) rectangles. Lightly brush 1 of the sheets of phyllo with some of the melted butter. (Keep remaining phyllo covered with plastic wrap to prevent it from drying out.)
- Evenly spread about 1 tablespoon of the feta filling in a 3/4-inch wide strip to 1/2 inch of one short side and to 1 inch of longs sides of the phyllo sheet.
- Fold in the long sides of the phyllo on each side. Fold the 1/2 inch phyllo over the top of the filling and tightly roll the phyllo dough into a thin log. Brush seam with butter. Place log, seam side down, on a baking sheet; brush log with a little more butter. Repeat with remaining filling and phyllo sheets.
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