phyllo

Search for Recipes

Filtered by

phyllo

Crispy Phyllo Wrapped Hot Dog Mummies

Preheat the oven to 205°C and line a rimmed baking sheet with parchment paper. Cut a slit in each hot dog piece and stuff with a slice of cheese. Set aside. Combine the salt, garlic powder and pepper in a small bowl.Working with one sheet of phy

Spinach pie

1) Add the olive oil to a pan and saute the yellow onion until brown. Add the spring onion, dill, nutmeg, black pepper and salt. 2) Boil the chopped spinach until blanched and still bright green, stirring occasionally. Mix it together with the ingr

Apple and Pecan Strudels

In a small saute pan over medium heat, toast the pecans until golden in color, about 3 to 4 minutes. Turn off the heat and stir in the raisins and the apple filling. Reserve. In a small saucepan over medium heat, add the butter and the sage. When

Crab Strudel

Preheat the oven to 400 degrees F. Heat 2 tablespoons butter in a medium saute pan, add the scallions and garlic and cook over medium-low heat until the scallions are soft, approximately 5 minutes. Add the curry powder and stir. Shred the crabmeat

Phyllo croutons

1) Preheat the oven to 200°C/gas mark 6. Line a large heavy baking sheet with greaseproof paper. 2) Stack the phyllo sheets on a work surface and roll up into a cylinder. Cut the rolled phyllo sheets crosswise into 1cm wide sections. Unroll the p

Raspberry Vanilla Tartlets

Whisk together the sugar, cornstarch and salt in a large saucepan; whisk in the milk until smooth. Heat over medium-high heat, whisking, until bubbles begin to form. Remove from the heat.Whisk the egg in a medium bowl. Slowly pour 1/4 cup of the hot

Scallop mousse

1) Preheat the oven to 180C/Gas 4. 2) Place the scallops into the bowl of a food processor and pulse four to five times. Add the egg whites and pulse until combined. Scrape down the sides of the bowl and add the salt, pepper, nutmeg, lemon zest an

Mascarpone with raspberry and pineapple

1) Preheat the oven to 180 degrees C. 2) Layer the phyllo sheets on top of each other. Using the biscuit cutter, cut out 12 rounds and press them into the mini muffin tin. Bake until golden brown and crisp, about 7 minutes. Remove from the oven and