phyllo dough recipes?

Breckgirl

Does anyone have healthy phyllo dough recipes? I've always want to try using this but don't have a clue!

cintrinepink

An easy one is making asparagus that is wrapped in the phyllo dough. However it usually calls for basting the phyllo dough with butter. I think if you just keep it moist by covering it with a towel soaked in water, but not too much, you will be able to not use butter so just take a piece of dough, after breaking the end off the asparagus, lay it on the dough, sprinkle with a small amount of lemon juice, your favorite herb, garlic powder roll up and place on a lightly olive oil sprayed cookie sheet, bake at 350 until golden brown..maybe 10 to 15 minutes. Just watch so they don' burn. You can also make a nice dessert by using it the same way by putting in some fruit, like apples or peaches, prunes, berries. You lightly spray cupcake tins and place a small amount of dough in cup to cover the cup then put in beaten eggs and your favorite chopped veggies, bake for 15to 20 minutes until egg is done and it makes a nice breakfast or healthy snack. You could throw in some cheese too but I was trying to keep down the calorie and fat count. Just be creative. There are lots of recipes out there on the Internet and I'm sure the brand of phyllo dough will have a site with wonderful creations. Good luck

CakeFit21

here's an article on how to do it:
http://lowfatcooking.about.com/od/quicktips/qt/phyllo.htm

and here's a recipe I just found that looks good, Apple Tarts in Phyllo Dough:
http://www.recipesecrets.net/forums/healthy-heart-recipes/10196-apple-tarts-phyllo-dough.html

Breckgirl

An easy one is making asparagus that is wrapped in the phyllo dough. However it usually calls for basting the phyllo dough with butter. I think if you just keep it moist by covering it with a towel soaked in water, but not too much, you will be able to not use butter so just take a piece of dough, after breaking the end off the asparagus, lay it on the dough, sprinkle with a small amount of lemon juice, your favorite herb, garlic powder roll up and place on a lightly olive oil sprayed cookie sheet, bake at 350 until golden brown..maybe 10 to 15 minutes. Just watch so they don' burn. You can also make a nice dessert by using it the same way by putting in some fruit, like apples or peaches, prunes, berries. You lightly spray cupcake tins and place a small amount of dough in cup to cover the cup then put in beaten eggs and your favorite chopped veggies, bake for 15to 20 minutes until egg is done and it makes a nice breakfast or healthy snack. You could throw in some cheese too but I was trying to keep down the calorie and fat count. Just be creative. There are lots of recipes out there on the Internet and I'm sure the brand of phyllo dough will have a site with wonderful creations. Good luck

WOW! Makes me want to try them all thanks!

Breckgirl

here's an article on how to do it:
http://lowfatcooking.about.com/od/quicktips/qt/phyllo.htm

and here's a recipe I just found that looks good, Apple Tarts in Phyllo Dough:
http://www.recipesecrets.net/forums/healthy-heart-recipes/10196-apple-tarts-phyllo-dough.html

Thanks so much!

Diem30

i like to do mini quiches you cut the dough in to about 3-4in squares then stick them in to mini muffin tins mix together eggs a splash of milk and add what ever kind of filling you want ( I like to do a little bit of cheese with red and green peppers and maybe a little bit of lean bacon) adding salt and pepper to taste then you stick them in the over until golden brown (and the egg solidifies) and you get these really cute really tasty treats great for brunches.

My parents really liked this the first time I made if for them if you leave the dough squares big enough they'll fan up from the cup and it looks like cute little gift bags with tissue paper out the top, very good.

Breckgirl

i like to do mini quiches you cut the dough in to about 3-4in squares then stick them in to mini muffin tins mix together eggs a splash of milk and add what ever kind of filling you want ( I like to do a little bit of cheese with red and green peppers and maybe a little bit of lean bacon) adding salt and pepper to taste then you stick them in the over until golden brown (and the egg solidifies) and you get these really cute really tasty treats great for brunches.

My parents really liked this the first time I made if for them if you leave the dough squares big enough they'll fan up from the cup and it looks like cute little gift bags with tissue paper out the top, very good.

I'm going to make this for movie night!

DHalaby73

Apple Strudel

Store-bought phyllo dough is used in this easy dessert.

Yield: 8 servings (serving size: 1 (3-inch) slice)

Ingredients
4 ounces day-old French bread or other firm white bread, coarsely chopped
3 tablespoons butter, divided
5 cups finely chopped peeled McIntosh apples (about 1 1/4 pounds)
1 cup sugar
1/2 cup golden raisins
1 teaspoon ground cinnamon
8 sheets frozen phyllo dough, thawed
Cooking spray
Preparation
Preheat oven to 375°.

Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/4 cups.

Melt 1 tablespoon butter in a large skillet over medium-high heat; add breadcrumbs. Cook 4 minutes or until lightly browned, stirring frequently. Combine breadcrumbs, apples, sugar, raisins, and cinnamon in a medium bowl; toss to combine.

Lightly coat each of 4 phyllo sheets with cooking spray, placing one on top of the other. Cover with plastic wrap, pressing gently to seal the sheets together; discard plastic wrap. Spoon 3 cups apple mixture along 1 long edge of stacked phyllo, leaving a 2-inch border. Fold short edges of phyllo to cover 2 inches of apple mixture on each end. Starting at long edge with 2-inch border, roll up jellyroll fashion. (Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jellyroll pan coated with cooking spray. Repeat the procedure with remaining phyllo dough, cooking spray, and apple mixture.

Melt 2 tablespoons butter, and brush over strudels. Bake at 375° 25 minutes or until golden. Cool on a wire rack 20 minutes before serving.

Nutritional Information
Calories:
302 (18% from fat)
Fat:
6.1g (sat 3.1g,mono 2g,poly 0.5g)
Protein:
3.1g
Carbohydrate:
61g
Fiber:
2.7g
Cholesterol:
11mg
Iron:
1.2mg
Sodium:
223mg
Calcium:
25mg

DHalaby73

Chocolate Baklava

Layered phyllo dough and Nutella—the creamy chocolate-hazelnut spread—form the base of this nutty pastry dish that's sure to be a crowd-pleaser.

Yield: 24 servings (serving size: 1 piece)

Ingredients
3/4 cup honey
1/2 cup water
1 (3-inch) cinnamon stick
1 cup hazelnut-chocolate spread (such as Nutella)
1/2 cup toasted hazelnuts, coarsely chopped
1/2 cup roasted pistachios, coarsely chopped
1/3 cup blanched toasted almonds, coarsely chopped
1/3 cup toasted walnuts, coarsely chopped
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Cooking spray
24 (14 x 9–inch) sheets frozen phyllo dough, thawed
1/2 cup butter, melted
Preparation
1. Combine the first 3 ingredients in a medium saucepan over low heat; stir until honey dissolves. Increase heat to medium; cook, without stirring, until a candy thermometer registers 230° (about 10 minutes). Remove from heat; keep warm. Discard cinnamon stick.

2. Preheat oven to 350°.

3. Place hazelnut-chocolate spread in a microwave-safe bowl; microwave at HIGH for 30 seconds or until melted. Combine hazelnuts and next 5 ingredients (through salt). Lightly coat a 13 x 9-inch baking dish with cooking spray. Working with 1 phyllo sheet at a time (cover remaining dough to prevent drying), place 1 phyllo sheet lengthwise in bottom of prepared pan, allowing ends of sheet to extend over edges of dish; lightly brush with butter. Repeat procedure with 5 phyllo sheets and butter. Drizzle about 1/3 cup melted hazelnut -chocolate spread over phyllo. Sprinkle evenly with one-third of nut mixture (about 1/2 cup). Repeat procedure twice with phyllo, butter, hazelnut-chocolate spread, and nut mixture. Top last layer of nut mixture with remaining 6 sheets phyllo, each lightly brushed with butter. Press gently into pan.

4. Make 3 lengthwise cuts and 5 crosswise cuts to form 24 portions using a sharp knife. Bake at 350° for 35 minutes or until phyllo is golden. Remove from oven. Drizzle honey mixture over baklava. Cool in pan on a wire rack. Cover; store at room temperature.

Nutritional Information
Calories:
238
Fat:
13.4g (sat 4.3g,mono 5.6g,poly 2g)
Protein:
4g
Carbohydrate:
27.8g
Fiber:
1.6g
Cholesterol:
10mg
Iron:
1.3mg
Sodium:
148mg
Calcium:
29mg

DHalaby73

Spiced Peaches in Crisp Phyllo Pastry (Bric de Melocotón Perfumado)

The filling for this strudel-like dessert is similar to homemade peach preserves. Pay close attention during the last 15 minutes of cooking the peaches to prevent burning. Prepare this dessert a day or two ahead, and store in an airtight container.

Yield: 6 servings (serving size: 1 slice)

Ingredients
1/3 cup granulated sugar
1/2 cup unsweetened white grape juice, divided
1/2 cup riesling or other sweet white wine
1/2 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1/8 teaspoon ground nutmeg
3 whole cloves
1 (3-inch) cinnamon stick
4 cups coarsely chopped peeled peaches (about 1 1/2 pounds)
12 (14 x 9-inch) sheets frozen phyllo dough, thawed (such as Athens)
Cooking spray
1 teaspoon powdered sugar
Preparation
Combine granulated sugar and 3 tablespoons grape juice in a medium saucepan. Cook over high heat 4 minutes or until golden, stirring constantly. Remove from heat. Stir in remaining 5 tablespoons grape juice, wine, and the next 5 ingredients (through cinnamon); bring to a boil. Reduce heat, and simmer 10 minutes. Remove and discard cloves and cinnamon stick. Stir in peaches; bring to a boil. Reduce heat to medium; cook 25 minutes or until very thick, stirring frequently. Cool 1 hour.

Preheat oven to 375°.

Place 1 phyllo sheet on work surface (cover remaining dough to prevent drying); lightly coat with cooking spray. Place another phyllo sheet on top of first; lightly coat with cooking spray. Repeat procedure with the remaining phyllo and cooking spray, ending with cooking spray.

Spoon peach mixture along 1 long edge of phyllo, leaving a 2-inch border. Fold over short edges of phyllo to cover 2 inches of peach mixture on each end. Starting at long edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or pastry may split.) Place pastry, seam side down, on a baking sheet coated with cooking spray. Divide pastry into 6 equal portions by scoring 5 diagonal slits on top using a sharp knife. Lightly coat the pastry with cooking spray.

Bake at 375° for 25 minutes or until golden brown. Cool 10 minutes on baking sheet on a wire rack. Sprinkle with powdered sugar. Cut along scored slits into equal portions using a serrated knife.

Nutritional Information
Calories:
217 (36% from fat)
Fat:
8.7g (sat 0.4g,mono 3.1g,poly 2.6g)
Protein:
2.8g
Carbohydrate:
37.5g
Fiber:
0.5g
Cholesterol:
0.0mg
Iron:
1.1mg
Sodium:
111mg
Calcium:
14mg

Breckgirl

Spiced Peaches in Crisp Phyllo Pastry (Bric de Melocotón Perfumado)

The filling for this strudel-like dessert is similar to homemade peach preserves. Pay close attention during the last 15 minutes of cooking the peaches to prevent burning. Prepare this dessert a day or two ahead, and store in an airtight container.

Yield: 6 servings (serving size: 1 slice)

Ingredients
1/3 cup granulated sugar
1/2 cup unsweetened white grape juice, divided
1/2 cup riesling or other sweet white wine
1/2 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1/8 teaspoon ground nutmeg
3 whole cloves
1 (3-inch) cinnamon stick
4 cups coarsely chopped peeled peaches (about 1 1/2 pounds)
12 (14 x 9-inch) sheets frozen phyllo dough, thawed (such as Athens)
Cooking spray
1 teaspoon powdered sugar
Preparation
Combine granulated sugar and 3 tablespoons grape juice in a medium saucepan. Cook over high heat 4 minutes or until golden, stirring constantly. Remove from heat. Stir in remaining 5 tablespoons grape juice, wine, and the next 5 ingredients (through cinnamon); bring to a boil. Reduce heat, and simmer 10 minutes. Remove and discard cloves and cinnamon stick. Stir in peaches; bring to a boil. Reduce heat to medium; cook 25 minutes or until very thick, stirring frequently. Cool 1 hour.

Preheat oven to 375°.

Place 1 phyllo sheet on work surface (cover remaining dough to prevent drying); lightly coat with cooking spray. Place another phyllo sheet on top of first; lightly coat with cooking spray. Repeat procedure with the remaining phyllo and cooking spray, ending with cooking spray.

Spoon peach mixture along 1 long edge of phyllo, leaving a 2-inch border. Fold over short edges of phyllo to cover 2 inches of peach mixture on each end. Starting at long edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or pastry may split.) Place pastry, seam side down, on a baking sheet coated with cooking spray. Divide pastry into 6 equal portions by scoring 5 diagonal slits on top using a sharp knife. Lightly coat the pastry with cooking spray.

Bake at 375° for 25 minutes or until golden brown. Cool 10 minutes on baking sheet on a wire rack. Sprinkle with powdered sugar. Cut along scored slits into equal portions using a serrated knife.

Nutritional Information
Calories:
217 (36% from fat)
Fat:
8.7g (sat 0.4g,mono 3.1g,poly 2.6g)
Protein:
2.8g
Carbohydrate:
37.5g
Fiber:
0.5g
Cholesterol:
0.0mg
Iron:
1.1mg
Sodium:
111mg
Calcium:
14mg

Thank you for such yummy recipes! I CAN'T WAIT FOR SPRING BREAK TO TRY THEM!