Pineapple Phyllo Bundles Recipes

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.

MASCARPONE WITH RASPBERRY AND PINEAPPLE

Steps:

• Preheat the oven to 350 degrees F.
• Layer the phyllo sheets on top of each other. Using the cookie cutter, cut out 12 rounds and press them into the mini muffin tin. Bake until golden brown and crisp, about 7 minutes. Remove from the oven and let cool.
• Meanwhile, combine the mascarpone, pineapple, and raspberry yogurt in a small bowl and stir to combine. Spoon the mascarpone mixture into the phyllo cups. Using a vegetable peeler, shave some chocolate onto the top of the mascarpone mixture and serve.

SPINACH PHYLLO BUNDLES

Steps:

• In a large skillet, saute onion in 2 tablespoons butter until tender. Remove from the heat. Stir in the spinach, feta cheese, cottage cheese, eggs, bread crumbs, salt, dill and pepper., Melt remaining butter. Layer and brush five phyllo sheets with melted butter. (Keep remaining phyllo dough covered with a damp towel to prevent it from drying out.) Cut buttered sheets lengthwise into 2-in. strips. Place 1 heaping tablespoon of filling at one end of each strip; fold into a triangle, as you would fold a flag.Place on an ungreased baking sheet. Brush with butter. Repeat three times, using five sheets of phyllo each time. , Bake at 400° for 15-20 minutes or until golden brown. Serve warm.

PINEAPPLE PHYLLO BUNDLES

Steps:

• Drain pineapple, reserving 2 tbls. juice.
• Combine sugar and cornstarch in a small saucepan; stir well.
• Add reserved pineapple juice; cook over medium heat, stirring constantly, until mixture boils.
• Boil 1 minute, and remove from heat.
• Add crushed pineapple, butter, lemon rind and lemon juice; stir until butter melts. Set aside.
• Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered).
• Lightly brush phyllo with melted butter.
• Top with another sheet of phyllo, and brush with butter.
• Spoon about one fourth of pineapple mixture in center of phyllo.
• Fold sides of phyllo over pineapple mixture, wrapping filling like a package.
• Wrap phyllo package in another sheet of buttered phyllo.
• Draw edges of phyllo up and over package, twisting and squeezing together in center.
• Pull ends up and out to resemble a flower.
• Place on lightly greased baking sheet; repeat with remaining phyllo and filling.
• Brush all bundles with melted butter.
• Bake at 375F for 15 minutes or until golden brown.
• Serve warm.