marsha-tbay
Well-known member
These look terrific and sound so good. It's too bad I couldn't paste the graphics here. These look like mini pyramids, if you pull all 4 corners to the top.
Asiago Cheese Puff
Makes 36 puffs
Ingredients:
1/2 cup water
1/4 cup sun-dried tomatoes, small diced
12 ounces cream cheese, softened
1 cup Asiago cheese, shredded
1/4 cup mayonnaise
2 tablespoons Parmesan cheese, grated
2 tablespoons fresh basil leaves, chopped
3 sets Athens. Ready-To-Go Fillo Dough, thawed
egg wash, as needed
Preparation:
Combine water and sun dried tomatoes and rehydrate about 2 hours. Drain and set aside.
In mixer on medium speed, combine cream cheese, Asiago cheese, mayonnaise and Parmesan cheese. Stir in sun dried tomatoes and basil.
Trim edges of Ready-To-Go Fillo set neatly, forming 16x12-inch rectangle. Cut each fillo set into twelve squares. Egg wash edges. Scoop 1 tablespoon cheese filling in center of each square. Pull up each corner and seal edges. Bake in 375 degree F preheated oven 10 to 15 minutes until golden brown. Serve warm.
=========================================
Shaping Instructions:
So you have some square sheets of fillo dough and you want to prepare something round like today's recipe for Pears wrapped in Fillo. Just keep reading for the answer.
Round or Wrapped Shapes:
Directions:
1. Follow general directions below for handling Athens and Apollo fillo dough. Unroll 9 sheets of fillo dough, and melt 4 tablespoons butter.
2. Brush 1/2 sheet with melted butter and fold in half lengthwise.
3. Place folded sheet over plate or outline the approximate size of the food to be wrapped, allowing excess fillo to overlap and extend beyond outline.
4. Repeat steps 2 and 3 with 6 additional sheets.
5. Prepare 2 more sheets as described in step 2 and place them crosswise directly over center of outline.
6. Place food in center of stack and carefully draw fillo up and around food.
7. Brush with butter and place at least 1 inch apart on cookie sheet or baking pan. Bake in preheated 350 degree F oven about 15 to 25 minutes or until golden brown.
Tip:
Use with camembert, boursin, brie or any small round cheese. You can also wrap pears, apples and other fruit.
===============================
General Fillo Dough Handling Directions:
Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
Carefully unroll fillo sheets onto a smooth, dry surface.
Cover fillo completely with plastic wrap, then a damp towel.
Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
Microwave butter until melted. This will give you a lighter and flakier pastry.
Brush each layer of fillo with melted butter, margarine or oil.
To prevent edges from cracking, brush edges first and then work into center.
Be sure to brush the last layer of fillo with melted butter.
Fillings should be chilled and not excessively moist.
Fillo may be rolled and refrozen to store when not in use.
This recipe came on a Chef to Chef mailing.
Recipe by: Marilyn Smith, Executive Chef, Mustard Seed Market & Cafi, Solon, OH
Asiago Cheese Puff
Makes 36 puffs
Ingredients:
1/2 cup water
1/4 cup sun-dried tomatoes, small diced
12 ounces cream cheese, softened
1 cup Asiago cheese, shredded
1/4 cup mayonnaise
2 tablespoons Parmesan cheese, grated
2 tablespoons fresh basil leaves, chopped
3 sets Athens. Ready-To-Go Fillo Dough, thawed
egg wash, as needed
Preparation:
Combine water and sun dried tomatoes and rehydrate about 2 hours. Drain and set aside.
In mixer on medium speed, combine cream cheese, Asiago cheese, mayonnaise and Parmesan cheese. Stir in sun dried tomatoes and basil.
Trim edges of Ready-To-Go Fillo set neatly, forming 16x12-inch rectangle. Cut each fillo set into twelve squares. Egg wash edges. Scoop 1 tablespoon cheese filling in center of each square. Pull up each corner and seal edges. Bake in 375 degree F preheated oven 10 to 15 minutes until golden brown. Serve warm.
=========================================
Shaping Instructions:
So you have some square sheets of fillo dough and you want to prepare something round like today's recipe for Pears wrapped in Fillo. Just keep reading for the answer.
Round or Wrapped Shapes:
Directions:
1. Follow general directions below for handling Athens and Apollo fillo dough. Unroll 9 sheets of fillo dough, and melt 4 tablespoons butter.
2. Brush 1/2 sheet with melted butter and fold in half lengthwise.
3. Place folded sheet over plate or outline the approximate size of the food to be wrapped, allowing excess fillo to overlap and extend beyond outline.
4. Repeat steps 2 and 3 with 6 additional sheets.
5. Prepare 2 more sheets as described in step 2 and place them crosswise directly over center of outline.
6. Place food in center of stack and carefully draw fillo up and around food.
7. Brush with butter and place at least 1 inch apart on cookie sheet or baking pan. Bake in preheated 350 degree F oven about 15 to 25 minutes or until golden brown.
Tip:
Use with camembert, boursin, brie or any small round cheese. You can also wrap pears, apples and other fruit.
===============================
General Fillo Dough Handling Directions:
Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
Carefully unroll fillo sheets onto a smooth, dry surface.
Cover fillo completely with plastic wrap, then a damp towel.
Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
Microwave butter until melted. This will give you a lighter and flakier pastry.
Brush each layer of fillo with melted butter, margarine or oil.
To prevent edges from cracking, brush edges first and then work into center.
Be sure to brush the last layer of fillo with melted butter.
Fillings should be chilled and not excessively moist.
Fillo may be rolled and refrozen to store when not in use.
This recipe came on a Chef to Chef mailing.
Recipe by: Marilyn Smith, Executive Chef, Mustard Seed Market & Cafi, Solon, OH