Nutty Layered Pastry Using Filo Fillo Phyllo Dough Pecan Almo Recipes

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OUR 30+ BEST PHYLLO DOUGH RECIPES (+PHYLLO CUPS WITH FRESH FRUIT)



Our 30+ BEST Phyllo Dough Recipes (+Phyllo Cups with Fresh Fruit) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Breakfast     Dessert     Main Course     Side Dish

Time 33m

Number Of Ingredients 5

1 box precooked frozen phyllo dough cups
8 ounces softened cream cheese
1/4 cup confectioner's sugar
1 teaspoon pure vanilla extract
Fresh fruit

Steps:

  • Mix the vanilla, sugar, and cream cheese until smooth.
  • Use a piping bag to fill the individual phyllo shells.
  • Freeze for 10 minutes.
  • Top with fresh berries or fruit.

Nutrition Facts : Calories 310 kcal, ServingSize 1 serving

PHYLLO-LAYERED PASTICHIO



Phyllo-Layered Pastichio image

My grandfather always made pastichio on special occasions or when we had guests coming for dinner. I cherish the happy memories I have of him teaching me how to cook one of his signature dishes. -Tina Waisman, Safety Harbor, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 16

1-1/2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
1 can (15 ounces) tomato sauce
1/4 cup white wine or beef broth
1 cinnamon stick (3 inches)
1 bay leaf
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
ASSEMBLY:
1 pound ziti or other small tube pasta
1-1/3 cups grated Romano cheese
4 eggs, lightly beaten
3/4 cup butter, melted, divided
20 sheets phyllo dough (14x9 inches)

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles; drain., Stir in tomato sauce, wine, cinnamon stick, bay leaf, sugar, salt and pepper. Bring to a boil; reduce heat and simmer 20-25 minutes or until thickened, stirring occasionally. Discard cinnamon stick and bay leaf., Meanwhile, cook ziti according to package directions for al dente. Drain and return to pan. Stir in cheese, eggs and 1/4 cup butter., Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 9 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut phyllo stack crosswise in half; place a stack in each of 2 greased 8-in. square baking dishes. , In each dish, layer 2 cups pasta mixture and 1 cup sauce. Repeat layers. Prepare a second stack of 10 phyllo sheets, brushing each with butter; cut in half and place a stack over each dish., Bake, uncovered, 35-40 minutes or until golden brown. Let stand 15 minutes before cutting. Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles as directed, increasing time to 60-70 minutes or until golden brown and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 484 calories, Fat 25g fat (13g saturated fat), Cholesterol 130mg cholesterol, Sodium 684mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.

PHYLLO PECAN CRISPS



Phyllo Pecan Crisps image

Categories     Cookies     Food Processor     Dairy     Dessert     Bake     Pecan     Phyllo/Puff Pastry Dough     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 30 crisps

Number Of Ingredients 4

1/3 cup pecans
1/3 cup sugar
three 17-by-12 phyllo sheets, thawed if frozen, stacked between 2 sheets of waxed paper and covered with a towel
3 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 350°F.
  • In a food processor grind pecans with sugar until finely chopped. In a piece of parchment paper on a work surface arrange 1 phyllo sheet and brush with some butter. Sprinkle phyllo sheet evenly with half of pecan sugar and top with a second phyllo sheet, some butter, remaining pecan sugar, and remaining phyllo sheet, pressing down gently with your fingers and brushing with some butter. Slide a baking sheet under parchment and chill phyllo 10 minutes.
  • Transfer phyllo with parchment to a cutting board and with sharp knife cut stack lengthwise into 2-inch-wide strips, cutting through parchment and discarding excess. Cut each rectangle diagonally in half and transfer triangles on parchment to baking sheet, separating triangles slightly. Cover triangles directly with another parchment sheet and bake in lower third of oven 15 minutes, or until golden. Cool crisps on baking sheet on a rack. Crisps keep in an airtight container at room temperature 1 week.

HOMEMADE PHYLLO (OR FILO) DOUGH



Homemade Phyllo (or Filo) Dough image

I'm no expert at making phyllo dough, but the good news is, despite that, I still managed to achieve some fairly excellent results, and suspect you will as well. And it's way more fun than buying it frozen from the store.

Provided by Chef John

Categories     World Cuisine Recipes     European     Greek

Time 2h30m

Yield 8

Number Of Ingredients 7

2 cups all-purpose flour, plus more for kneading
5 teaspoons olive oil
½ teaspoon fine salt
2 teaspoons white wine vinegar
¾ cup warm water (110 degrees F (43 degrees C))
½ cup cornstarch
2 tablespoons all-purpose flour

Steps:

  • Place 2 cups flour in a mixing bowl; make a well in the center. Drizzle in olive oil and add salt; add white wine vinegar and warm water. Mix until dough just comes together and pulls away from the sides of the bowl, 1 or 2 minutes. Transfer dough ball to a lightly floured work surface.
  • Knead until dough is smooth, using just enough flour to keep it from sticking to the work surface or your hands, 2 or 3 minutes. Continue to knead until dough is supple and elastic, about 5 more minutes. Wrap dough ball in plastic wrap and let rest at room temperature, 1 to 2 hours.
  • Divide dough into 20 (20 gram) portions using a kitchen scale; roll each portion into a ball. Place on plate and cover with plastic wrap to prevent dough balls from drying out while you begin to roll them out. Work in batches of 5.
  • Mix cornstarch and 2 tablespoons flour together in a bowl. Dust a work surface and the first dough ball with the cornstarch mixture. Flatten out the dough ball and roll out into a circle, about 5 inches in diameter. Dust again with cornstarch mixture. Set circle to one side. Roll out 4 more dough balls to about the same diameter and stack them on the first one, dusting each layer with more of the cornstarch mixture to keep them from sticking together.
  • When you have 5 circles, roll out the stack to a larger circle about double in size, turning as you go to maintain a round shape. Separate each layer and lay out the circles. Re-apply more cornstarch mixture where needed and restack them. Roll again until the 5-layer stack is paper thin, about 10 to 12 inches in diameter. Place on a sheet of parchment paper; top with another piece of parchment. Gently roll up the dough; wrap in plastic wrap. Refrigerate.
  • Repeat with the remaining 15 balls of dough in batches of 5.

Nutrition Facts : Calories 177.6 calories, Carbohydrate 32.6 g, Fat 3.3 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 147.6 mg, Sugar 0.1 g

NUTTY LAYERED PASTRY USING FILO (FILLO, PHYLLO) DOUGH PECAN ALMO



Nutty Layered Pastry Using Filo (Fillo, Phyllo) Dough Pecan Almo image

I love store bought Filo Pastry. It keeps well in the freezer or refrigerator. I make many things with it, from sweet to savory, and this is one of my families favorite.

Provided by The Miserable Gourm

Categories     Dessert

Time 45m

Yield 9 serving(s)

Number Of Ingredients 7

8 ounces phyllo pastry sheets
1 1/4 cups sliced almonds
1/2 cup egg white
cooking spray
1 egg
3/4 cup brown sugar
1/2 cup pecans, ground

Steps:

  • Make the filling by briskly stirring together the whole egg, brown sugar, and pecans. Set aside.
  • Prepare by setting out your ingredients, a pastry brush, and cookie sheet covered in aluminum foil and sprayed with cooking spray. Set the oven to 350.
  • Follow the directions on the box of Filo dough to help keep the sheets moist while working to make these.
  • Lay out one sheet of Filo dough and brush with egg white, layer next sheet and spray lightly with cooking spray.Continue until you have done 5 sheets.
  • After you've set the fifth sheet down, sprinkle 1/2 cup almonds over the top evenly.
  • Continue alternating egg white and cooking spray with another 5 sheets of dough.
  • Next, gently spread the filling mixture, taking care to spread it evenly without damaging the layers of dough.
  • Add the next sheet and continue as in the beginning by alternating sheets brushed with egg white, and sheets sprayed with cooking spray until you again have 5 complete.
  • Spread another 1/2 cup of almonds over the top, and continue again with the layering of the Filo dough sheets until all sheets have been brushed/sprayed.
  • There should be twenty sheets total and you should have three filled "layers".
  • Cute the large rectangle into quadrants and layer them on top of one another. Place the layered pastry onto a prepared cookie sheet.
  • Bake at 350 for approx 40-50 minutes until golden.
  • Allow to cool and then cut into 9 pieces.

Nutrition Facts : Calories 275.4, Fat 12.7, SaturatedFat 1.4, Cholesterol 20.7, Sodium 157.5, Carbohydrate 35, Fiber 2.6, Sugar 18.7, Protein 7.2

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