Stuffed Phyllo Baked Pastry Pouches Recipes

HOW TO MAKE PESTO SALMON PHYLLO PARCELS

Steps:

• Preheat the oven to 350 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside.
• Pat the salmon fillets dry with paper towel and season with salt and pepper. Lay skin-side down on a cutting board or plate and top each fillet with a tablespoon of pesto, or more to taste, ensuring the entire top of the fillet is evenly covered. Set aside while you prepare the phyllo.
• Lay a sheet of phyllo flat on a work surface and brush with olive oil. Lay another sheet on top, brushing with oil. Repeat process for a total of four sheets, leaving the top of the last sheet dry. Place one of the prepared salmon fillets at the bottom of the stack of phyllo sheets with the pesto side facing up. Roll over once, so the skin side is facing up, then fold over the sides. Brush all over with oil. Continue rolling until the end of the phyllo, then place on the parchment-lined baking sheet with the pesto side facing up and brush the top with oil. Score the top 2 to 3 times to allow steam to escape. Repeat with the remaining salmon and phyllo.
• Bake parcels in the preheated oven for 20 to 25 minutes, until the phyllo is golden brown. Remove from oven and let rest a minute or two before serving.

STUFFED PHYLLO BAKED PASTRY POUCHES

Steps:

• 1. Brush each phyllo sheet generously with butter and stack one on top of the other on a cutting board. With a sharp knife, cut the sheets in half, crosswise, to make a total of 24 pieces. Stack once again, and cover with a damp (not wet) clean cotton kitchen towel.2. Preheat the oven to 350°F. Lightly grease a mini-muffin pan or a baking sheet. Working with each piece separately, fold in half and then in half again to make an approximately 6-by4-inch rectangle. Place about 1 tablespoon of the filling in the center, then pick up the phyllo by the four corners and pinch them together just above the filling to seal, making a little pouch. Alternately, tie each one lightly with chives, scallion greens, or thin strips of carrots, or any other greens or vegetables. Repeat with all the pieces.3. Brush all the pouches with the butter, and place each in one cup of the muffin pan or all of them on a baking sheet and bake until crispy and golden, about 25 minutes. Transfer to cooling racks. Serve hot, warm, or at room temperature.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.