Phyllo Recipes
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Scan day: 17 February 2014 UTC
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Description: A number of recipes, such as Spicy Phyllo Cups, and Spinach Phyllo Rolls.
From: [email protected] (Micaela Pantke) Date: Thu, 2 Sep 93 13:29:29 +0200 %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: [email protected] (Michael S. Schechter) FILLO PASTRY ============ To Make Pastry: --------------- Open package, cut roll of pastry into thirds. Unroll one of them, lay out flat so you can easily take the 1/3-sheets of it. Take one, lay out flat on wax paper. Brush both ends with melted butter, brush middle area sparingly with butter. Put 1 to 2T of filling at an end. roll over it once. Now fold it up like a flag gets olded, into triangles. When you reach 1 fold away from other end, slide the whole thing down your paper, and put another sheet on the end. Brush 'meeting area', brush other end, brush middle sparingly. Continue folding. At end, stick still a third sheet on. that's the last one. When it's all folded, brush some butter on outside. Put on wire rack off to side. For cooking, put wire rack over pan or cookie sheet, cook at 400 for 15-20 min.. (check 'em after 12 or so, they're done when they look golden-brown) You can also use only 2 sheets per pastry, but they're more fragile. Trying to avoid butter, I've tried olive oil, corn oil, water, beer, and rice flour/water mix. Nothing else works. They seem like they should refrigerate very well.. the skin gets firm after sitting 15 min on a counter as the butter hardens.. The non-meat ones should last a while if in a freezer bag I the fridge. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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