Bing Cherry Phyllo Rolls Recipes

Steps:

• Preheat the oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray and keep nearby.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, and salt. Cook, stirring occasionally, over medium heat, until the mushroom mixture is very tender, about 8 minutes. Remove from the heat. Stir in the turkey, cream cheese, and Cheddar until well blended.
• Place 1 sheet of phyllo with the short side facing you on a work surface. (Cover remaining phyllo with plastic wrap to keep from drying out.) Spray the phyllo sheet with nonstick cooking spray. Then fold it in half lengthwise and spray again. Place 1 heaping tablespoon filling in the center of the bottom end of the phyllo. Fold in the sides, then roll up from the bottom to completely enclose the filling (it should look like an egg roll). Place the roll, seam-side down, on the baking sheet. Repeat with remaining phyllo sheets, nonstick cooking spray, and filling to make a total of 16 rolls.
• Spray the rolls generously with nonstick cooking spray and bake until the rolls until lightly golden, about 20 minutes.
• Food Network Kitchens created this lightened-up recipe from a user submission. Click here to see the original recipe.

Steps:

• Preheat the oven to 375 degrees F.
• Finely grind the almonds and 1/4 cup of the sugar in food processor. Put in a small bowl. (If you do not have a food processor, very finely chop the almonds. Put them in a bowl and stir in the sugar.)
• In a small bowl, toss the cherry pieces with the remaining 2 tablespoons sugar.
• Lay the sheets of phyllo flat on a work surface. Remove 1 sheet from the stack and place it on the work surface. Cover the remaining sheets with a kitchen towel. With a pastry brush, brush the single sheet with 1/4 of the melted butter and then sprinkle with 1/4 of the almond sugar.
• Lay a second sheet of phyllo on top of the first, and butter and sugar it. Continue in the same manner with the third sheet of phyllo. Place the fourth piece of phyllo on top of the stack but do not butter or sugar it.
• Cut the phyllo vertically into quarters and then cut the phyllo in half horizontally. You will have 8 rectangles. Place about 3 tablespoons of cherries on the end of each phyllo rectangle. Roll up the phyllo around the cherries.
• Place the rolls, seam side down, on a baking sheet. Brush the tops with the remaining butter and sprinkle with the remaining sugar. Bake until golden brown, 15 to 20 minutes.
• Serve warm with vanilla ice cream.

Steps:

• Season the skirt steak with salt and pepper and griddle until medium-rare. Let rest and slice against the grain.
• Arrange the 2 pancakes on a work surface, and spread with mayonnaise. Divide the meat between them, then top with cucumbers, pickled peppers, scallions, mint, cilantro and a drizzle of chili oil. Roll up tightly and slice.
• For the roux: Melt the butter in a medium saucepan over medium heat, then whisk in the flour, salt and sesame oil. Cook, whisking constantly, until light amber in color, 5 to 7 minutes.
• For the first dough: Mix the flour and boiling water together in a small bowl until a dough forms. Knead for a minute or two to make sure that everything comes together. Set aside.
• For the second dough: Meanwhile, pour the room temperature water into the bowl of a stand mixer and top with flour and salt. Mix with the dough hook on medium-low speed until dough starts to come together. While dough is in the beginning phase of mixing, add in the hot water dough in small chunks. Knead on medium-low speed until the dough comes together and leaves the sides of the bowl. Turn out onto a work surface (oiled so the dough does not stick) and knead by hand until smooth and one consistent temperature; be careful not to overwork. Wrap tightly in plastic and let rest at room temperature for at least 30 minutes.
• For rolling out: Divide dough into 65-gram portions and cover with plastic wrap. (The dough dries out very quickly before it is rolled out, so be sure to keep it covered if you are not working with it.) Squeeze a tablespoon or so of oil onto a very clean marble, stone or metal countertop and spread around. Place one dough ball in the center of the oiled surface. Gently but using force, roll dough ball with a floured rolling pin until very thin and slightly translucent. The rolled dough will be oddly shaped and that is okay. If the dough rips, that's also ok--it's still usable. Once dough is rolled to translucent point, brush with a layer of roux and sprinkle with 2 tablespoons of sliced scallions.
• Working from the bottom end of the rolled dough (the end closest to your body), begin gently rolling dough up like a cigar. The end result will be a long "snake". Twist the snake into a coil. Smash the coil down with your palm and roll this into a 10-inch-wide pancake. Repeat until all your pancakes are complete. Store the pancakes in the refrigerator between layers of parchment paper greased with oil until you're ready to cook.
• Heat a pan over medium-low heat. Add a small amount of oil and a cold pancake to the pan. Cover with a lid and cook until light golden brown, 4 to 5 minutes, before flipping and covering again. Cook the other side until golden brown, another 4 to 5 minutes. Remove to a plate. Serve hot.

Steps:

• Preheat the oven to 425 degrees. Lay a sheet of phyllo dough out flat. Pick it up from the center as if it were a handkerchief. Continue with remaining 3 sheets. Set it down on a baking pan and twist and flatten the center down to create a free form "nest" of phyllo. Brush with butter and bake for 20 minutes or until crackling crisp and golden. Serve one per person and top with fruit, whipped cream or ice cream or drizzle with honey and scatter with chopped pistachios, almonds or walnuts.

Steps:

• Heat the vegetable oil in a medium saute pan over medium-high heat. Once the oil is hot, add the onions, garlic and ginger and cook until the onions are a deep golden brown, 5 to 7 minutes. Remove to a bowl. Add the shiitakes to the same pan and saute until browned, about 5 minutes. Add more oil to the pan, if needed. Add the cooked mushrooms to the bowl along with the edamame, pepitas and salt, to taste. Toss to thoroughly combine and adjust the seasoning. Allow to cool completely.
• For the yuzu emulsion: Add the shallot, yuzu juice, Dijon, palm sugar and salt and pepper to a blender; blend until smooth. Drizzle in the olive oil until thick and smooth. Adjust the seasoning.
• Add 1/3 cup filling to the middle of an egg roll wrapper with the longer side facing you. Wet the edge closest to you with egg wash or water and fold that side up over the filling. Wet the other edge furthest away from you and fold on top of the other edge, creating a seal. Fold the side pieces in towards the middle of the wrapper, resulting in a sealed rectangle. Set aside seam-side down as you repeat with the remaining filling and wrappers.
• Heat 1/4 cup vegetable oil in a 14-inch cast-iron pan over medium-high heat. Once the oil is hot, add the bings to the pan in batches of 4, and cook until evenly golden brown, 3 to 4 minutes per side. Remove to a paper towel-lined plate.
• Serve the bings hot with the yuzu emulsion.