Tofu Bundles In Phyllo Recipes

TOFU BUNDLES IN PHYLLO

Steps:

• Combine tofu, carrot, zucchini, cheese, spinach and seasonings.
• Stack 4 sheets of phyllo and cut into 6 even squares.
• Spoon 2 to 3 tablespoons filling into each square.
• Fold corner to corner and turn over end flaps, sealing with a dab of water.
• Place bundleson non-stick or lightly sprayed baking sheet.
• Using a pastry brush, brush on melted butter and sprinkle with sesame seeds.
• Bake at 425 degrees for 25 minutes.
• Makes 2 servings of 3 bundles each.

HOMEMADE PHYLLO

Steps:

• Sift flour and salt into a bowl.
• Gradually add water, stirring to make a stiff dough.
• Turn onto a pastry board. Place the oil in a bowl and spread a little of it on the palms of your hands. Knead the dough with a folding and turning motion, adding more oil to your hands when dough begins to stick. Continue until you have a smooth, elastic ball of dough and the oil is nearly all used.
• Then roll the ball of dough in the remaining oil to cover all sides, place a clean cloth over the bowl, and allow the dough to rest for two hours or more in a warm place away from drafts. A barely warm oven is satisfactory.
• Separate 1/4 of the dough and roll to 1/4 inch thickness on a pastry board rubbed with cornstarch. Cover with a clean cloth and let it rest for 10 minutes.
• Cover a table (cardtable or larger) with a smooth cloth and carefully lift dough onto it. Put your hands under the dough, palms down and gently stretch and pull the dough with the backs of your hands, working your way around the table, until the dough is as thin as tissue paper. Do not worry if it hangs down around the edges of the table, or if some holes appear, especially around the edges. Cut off the thicker edge and save the scraps.
• The phyllo is now ready to be cut into pieces with scissors if you wish to use it moist. If you prefer dry phyllo, allow it to sand until dry, about 10 minutes, then cut into desired sizes.
• The scraps of dough can be put into a moist bowl and kneaded and rolled again.
• When using phyllo dough, spray the sheets with olive oil or melted butter from a spritzer bottle. It's a fast, easy way to apply the fat in a very thin layer.

PORK TENDERLOIN IN PHYLLO

Steps:

• Preheat oven to 400°.
• Sprinkle pork with salt and pepper; place on a jelly roll pan coated with cooking spray.
• Bake for 15 minutes, turning once.
• Remove from oven; let stand 5 minutes.
• Coat pork with mustard; sprinkle evenly with thyme, pressing thyme into mustard to adhere.
• Place 1 phyllo sheet on a large cutting board/work surface (cover remaining dough to prevent drying), lightly coat with cooking spray.
• Repeat layers with remaining phyllo and cooking spray, ending with phyllo.
• Gently press phyllo layers together; lightly coat top phyllo sheet with cooking spray.
• Arrange pork along 1 short edge of phyllo, leaving a 2 inch border; roll up jell-roll fashion (don't roll tightly).
• Place roll, seam side down, on jelly-roll pan coated with cooking spray.
• Bake for 20 minutes or until roll is golden brown and thermometer reads 155°; let stand 10 minutes.
• Place chutney in a microwave-safe bowl; microwave on HIGH for 30 seconds or until warm, stirring once.
• Cut pork crosswise into 8 slices using a serrated knife; serve with chutney.

RASPBERRY AND GOAT CHEESE PHYLLO BUNDLES

Steps:

• Place frozen berries in a dish and let sit for about 5 minutes.
• Puree berries in blender.
• Add goat cheese to berry puree and blend until a consistency of frozen yogurt.
• If using a large blender, remove mixture to a small bowl for easier handling.
• Place berry mixture in freezer.
• Unroll thawed phyllo roll and cut full sheets in half crosswise. Place desired amount of half sheets onto counter top or a cookie pan and cover with a sheet of parchment paper larger enough to cover entire phyllo sheets, then place a dampened cloth on top of the parchment paper. The parchment will keep the cloth from sticking to the phyllo.
• Cover a cookie pan with a sheet of parchment paper ( wax paper is fine here too).
• Place 1 phyllo sheet (half sheet) onto the parchment. Brush with butter or spray with butter-flavored canola oil. About 1/2 a second to 1 second of spray over the entire phyllo sheet should be enough. Brush the spray afterwards.
• Place another phyllo sheet on top of the previous and coat it the same. repeat for approximately 4 more sheets.
• Once you have 6 (or more if desired) sheets, Cut into 6 smaller squares (or 4 larger if you want larger bundles).
• Remove berry mixture from the freezer. Place a heaping teaspoon onto each square of phyllo.
• Fold opposite corners to each other to create a kind of closed bag.
• Place folded bundles onto a tray or flat plate and place into freezer.
• Repeat 8 through 13 until all sheets and mixture is used. ( you can freeze mixture for future use if you end up with extra). Be sure to put the berry mixture back into the freezer between bundles.
• Store bundles in freezer until ready to bake.
• Preheat oven to 375 Fahrenheit.
• Remove frozen bundles from freezer and place onto parchment paper on a cookie sheet. Place tray in oven and bake for 15 minutes (or until golden brown).
• Place bundles onto serving plates. Drizzle honey over each bundle and serve.

CANADIAN LIVING'S LIME-BUTTERED SCALLOPS IN PHYLLO

Steps:

• Preheat oven to 400F degrees.
• First, make Phyllo Baskets: Lightly brush each phyllo sheet with butter.
• Stack and cut into 4 rectangles.
• Press each rectangle gently into 4 large muffin cups, leaving empty cup between each to allow for overhang.
• Bake in preheated oven for about 5 minutes or until golden; transfer to rack and let cool.
• Cut scallops in half crosswise if they are large; sprinkle with salt and pepper.
• In large nonstick skillet, melt butter over medium-high heat and cook scallops and lime leaves (if using), stirring gently, for about 5 minutes or until scallops are firm but still slightly opaque.
• With slotted spoon, transfer to plate and set aside.
• Add gin, lime rind and juice to skillet and bring to a simmer.
• Return scallops to skillet, turning gently to coat; heat through.
• Remove lime leaves and discard.
• Spoon scallops and liquid into phyllo baskets and serve immediately.

GARLIC PHYLLO BUNDLES

Steps:

• Lightly brush one sheet of phyllo with butter; place another sheet of phyllo on top and brush with butter. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out., Cut the two layered sheets into four 14x2-1/4-in. strips. Place one garlic clove on lower corner of each strip; sprinkle 1 teaspoon walnuts over length of strip., Fold dough over garlic, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal., Place bread crumbs in a small shallow bowl. Brush both sides of triangle with butter; dip in bread crumbs. Place on a greased baking sheet. Repeat., Bake at 350° for 15-18 minutes or until golden brown. Serve warm.

CHICKEN BREASTS IN PHYLLO

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a skillet, melt 2 or 3 tablespoons of the butter; saute the onion until golden. Remove onion and set aside.
• Melt 2 or 3 tablespoons butter in the same skillet; saute the mushrooms until all juices are absorbed.
• Add the onions, parsley and garlic and saute 1 minute.
• Stir in the flour and blend well.
• Add the vermouth or dry white wine.
• Stir over medium heat until thickened.
• Season with salt and pepper to taste.
• Remove mushroom mixture from skillet and set aside.
• In same skillet melt remaining butter with olive oil and saute chicken until lightly browned, about 1 minute per side.
• Remove from heat.
• Brush one sheet of phyllo dough with melted butter and sprinkle with bread crumbs.
• Place a second sheet of phyllo over the first; butter and sprinkle with bread crumbs.
• Place a chicken breast in the lower half of the phyllo.
• Put 1/4 of the mushroom mixture and 1/4 of the feta over the chicken.
• Fold up the sides of the phyllo over the chicken, envelope style.
• Repeat with remaining chicken breasts.
• Place on a baking sheet, seam side down, and brush with butter.
• Bake for 35 minutes, or until browned.
• NOTES :
• Recipe may be prepared in advance up to the point the chicken is wrapped in phyllo then frozen.
• To serve, bake frozen at 350 degrees Fahrenheit for 50 minutes.