Hello All,
My favorite thing to do with phyllo dough is spinach pie and cheese
strudel. I will send the recipe in the next message.
When I omit the spinach we just call it cheese strudel. It is good and I
just made a spinach pie on Friday.
When you get the phyllo dough it comes in a lont rectangular box and it is
frozen. When you open the end of the box there are two wrapped packages in
the cardboard box. You use one wrapped package at a time.
It is best to leave it wrapped in the refrigerator to thaw. I have left
it in the refrigerator a week or more as long as it isn't opened and there
was no problem.
You can just freeze the other half if you wish.
When youcut open the wrapper and pull out the dough you will find it pulls
out and there is waxed paper or at least thin shiny paper in between the
thin sheets of dugh. You just have to be careful to peel up the dough so
it does not come all apart. Before you start opening the dough make
whatever filling you are using and have it ready in the bowl.
Melt 1 stick or however much butter you think you will need in the
microwave in one of those glass 2 cup measuring cups.
First you put butter or cooking spray or whatever you use to prepare your
pan. I find a broiler pan or a 9 by 13 pan is the best and a nonstick
pan works really well.
Lay sheets of phyllo dough to completely cover your pan. Pour or dip a
little melted butter on there and spread it out. Some people use a brush
th spread the butter. I kind of use my fingers but whatever works for
you. Try to make sure that all of the surface is covered with the
butter. Keep layering dough sheets and butter until you have used up half
of that pack. Do the best you can to divide the dough in half. I am
biased a little bit and sometimes I actually put more of it on top of the
filling so it gets all of those flaky crunchy bits of dough. I love eating
them.
Lay out all of the filling onto the dough and spread it evenly.
On top of the filling put more layers of dough and butter, ending with butter.
Bake it and let it cool. It should cut pretty easily and it will free up
from the pan. Sometimes I put a spatula under one side and then the other
and move it to make sure it is free before I even cut it. But usually I
don't have problems with sticking. It does make dough crumblies sometimes
but I eat them because I like those crunchies. I guess if you did a good
job with the butter it will stick g\together well and won't make a lot of
crumbles. But I don't mind a few of them!
I never tried cups or unbaked desserts but for this thing it works great!
Lora
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
