Stuffed Phyllo Pastries Recipes

Steps:

• Toss peppers with oil; season with salt. Heat a cast-iron skillet over medium-high; add peppers and cook, stirring, until blistered, about 2 minutes. Transfer to a plate; let cool completely.
• Stir together feta and cream cheese in a small bowl until smooth. Make a small slit along long side of each pepper; stuff peppers with cheese mixture.
• Preheat oven to 375 degrees. Lay 1 phyllo sheet on a work surface; brush with oil. (Keep rest of phyllo covered with a damp towel as you work.) Cut lengthwise into 3-to-4-inch-wide strips (slightly smaller than peppers). Place a pepper at bottom of each strip; tightly roll. Transfer, seam-side down, to a parchment-lined baking sheet. Brush top with oil; sprinkle with sesame seeds. Repeat with remaining peppers and phyllo. (Rolled peppers can be frozen, covered tightly, up to 2 weeks.) Bake until phyllo is golden brown, about 30 minutes. Let cool slightly before serving.

Steps:

• Sift flour and salt into a mixing bowl and add the water with oil.
• Stir until forms soft dough, then knead in the bowl about 10 minutes.
• Dough will feel sticky at first, but kneading, it should develop into a dough that becomes smooth and satiny.
• When well mixed and smooth, wrap pastry in plastic wrap and leave it to rest at room temperature about one hour.
• If not all the dough is being used right away, wrap the unused portion and keep chilled in fridge up to a week.
• Always bring to room temp before using.
• Divide the pastry into 12 equal portions, shaping them into smooth balls.
• Cover with a cloth, except the one you're working with.
• Take a ball of dough, and shape it into a square.
• Place it on a lightly floured surface, and roll into a 6 inch square using rolling pin.
• Dust again with flour.
• Take the dowel, and place on one end of the pastry, and roll neatly onto the dowel, pressing firmly as you do so.
• Keep hands on each side of the pastry.
• Unroll the pastry and dust the work surface and pastry with a little flour, and roll up again from opposite side as before, exerting pressure as you go.
• Unroll carefully.
• After second rolling, the pastry should be about 10x12 inches.
• Using the back of your hands, place them under the pastry and stretch gently, moving hands to keep it even, working toward the edges.
• The edges can be given a final stretch with the fingertips.
• You should wind up with a pastry that's 14x18 inches in size.
• Place on a cloth, cover with wax paper and fold the cloth over the top.
• Repeat the above process with remaining dough balls, laying each on top of the previous one with wax paper between them.
• Use soon after making as they'll go sour if you keep them too long.
• If desired, you can roll them out more thinly.
• Repeating the dowel rolling process more will result in a thinner square each time.
• Phyllo can be used like a puff pastry when thicker, or it's wonderful in baklawa, lamb pastries, or many other mid eastern sweets when rolled very thin.
• In Greece, they'll often use phyllo as a crust for certain types of pies, such as spinach.

Steps:

• Stuffing:Mix gently in a bowl crab, cream cheese, onion, salt, pepper& hot sauce.
• Preparation of fish--------.
• Make a slit in each fillet about 3/4 way through.
• Divide the stuffing evenly between the 6 fillets.
• and stuff each one.
• Heat 2 tbsp oil in a hot skillet and brown the salmon fillets on both sides.
• Take out 2 sheets of phyllo pastry and cut them in half, lightly brush each piece with melted butter and layer them.
• Place a fillet with an asparagus spear on top of the (4layer) phyllo and fold the pastry over the salmon so it is completely covered.
• Repeat with remaining 5.
• You may now place the salmon in the fridge, covered, until ready to bake (can be prepared up to a day in advance).
• When ready to bake, preheat oven to 350F bake 20-25 minutes.
• Nice served with a white wine sauce or hollandaise.

Steps:

• In a medium mixing bowl, blend the cheese, egg, and cilantro with a fork.
• On a clean, flat work surface, unroll the phyllo sheets. Cut into strips about 3 in/7.5 cm wide and at least 9 in/23 cm long. Arrange a couple of the strips facing away from you; cover the remaining strips with plastic wrap to keep them from drying out. Lightly brush the strips with olive oil.
• Place 1 Tbsp of the cheese filling on the end of each strip closest to you. Fold over to form a triangle, then fold again to form another triangle, and so on to the end. Brush the end of the triangle with egg yolk and fold the loose end over the brushed yolk. Place the triangles on a plate without letting them touch. Repeat with the remaining phyllo strips and cheese filling.
• Have ready 6 dessert plates. Place a generous dollop of honey in the middle of each.
• In a large skillet or sauté pan, heat at least 1/2 in/1.25 cm of oil until the surface shimmers. Reduce the heat to medium. Working in small batches, gently place the phyllo triangles in the oil and fry, turning once, until firm and golden brown, 30 seconds to 1 minute. Transfer with a slotted spoon to paper towels to drain.
• Place 2 or 3 rolls on each plate, drizzle with honey, and sprinkle with sesame seeds. Serve hot.