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Using light and flaky Phyllo layers for the crust, this recipe makes an easy, fun and artisan looking pizza!
Total Time: 20 minutes
Yield: 12 squares
NOTE: Keep a damp clean towel on the unbuttered stack of Phyllo sheets as you go. Bake for 12 minutes in oven. Let stack cool while you cut up your mozzarella, tomatoes and chop your basil.
Preheat oven to 400 degrees F.
Line large cookie sheet with phyllo dough. Spread bottom of pastry with shredded cheese. Cover with tomato slices, arranging to cover as evenly as possible. Top with chopped fresh basil. Sprinkle the tart with the salt and pepper and drizzle with olive oil.
Bake 20-30 minutes, watching carefully. When crust is golden brown and cheese is bubbly, remove from oven. Slice into approximately 1 1/2 x 1 1/2 inch pieces to serve. Serve immediately.
When making for company, I have made it ahead of time and refrigerated until time to put it into the oven.
Source: I originally got this recipe from Recipe4Living.com
By Judy from Aurora, MN
Preheat oven to 350 degrees F. (175 C) Lightly oil a 9 x 9-inch square baking pan. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic until soft and lightly browned.
This page contains a phyllo wrapped asparagus recipe. These flakey phyllo dough wrapped asparagus lend a touch of elegance to your veggie side dish.
Coarsely dice chicken. Saute' onion, celery and garlic in 3 tablespoons butter, until tender. Add to chicken.
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Can some one please tell me the proper way to use Phyllo crust. I want to use this crust for Chicken pot pie. I bought it frozen and the package has no instructions.
Nancy from Moncton N.B. Canada
Phyllo dough is very delicate. Make sure that you defrost it completely before using. Also, it is helpful to keep a damp cloth over the rest while you are working with a sheet.
You want to brush each layer with melted butter.
You will want to use many layers, at least 5-6 layers, and do keep it covered when not using with a damp cloth as it dries out very quickly.
Diana in Michigan
I put a damp towel and wax paper underneath as well.
In fact, if you can get someone to brush the sheets and you work with them it goes really easy. ;-)
There is a lot of information plus useful links about Phyllo dough on this webpage:
I would like to know if anyone has any good dessert recipes using phyllo pastry. I have not tried to make anything with phyllo but I really want to try.
By AMBER DAWN from Toronto, Canada
4 medium apples (I use granny smith) diced, quite small
2 Tbs Butter
2 tsp. lemon/orange peel
0.25 cup -1/3 cup sugar(depends on tartness)
1 tsp. vanilla extract
1 Tbsp. cornstarch
1 tsp. cinnamon
0.5 pack of phyllo sheets
0.5 stick of butter (more or less) melted
1 powdered sugar for dusting
Peel and dice apples. In a medium saucepan, add apples, sugar, vanilla, orange/lemon peel, cinnamon and cornstarch. Heat on med-low stirring every so often. Cook for about 5 minutes or until the apple mixture thickens. Remove from heat. Remove phyllo dough from package and have a damp towel ready so you can keep the phyllo sheets covered as you work. They tend to dry out very quickly. Melt butter. Using a pastry brush, brush one phyllo sheet. The longer side facing you. Fold in half (vertical) and brush again. Fold again to form a long strip. Brush again with butter if you like.
On one edge, add about 1 1/2 Tbsp. of apple filling. Roll in the form of a triangle, just like you would fold a flag. Brush the outside of the triangle phyllo turnover with extra butter. Place on a cookie sheet. Bake at 375 F. for 15 minutes or until nicely golden brown. Check after about 10 minutes so that they won't burn. Oven temps vary. Let cool and sprinkle with powdered sugar. For more search for your question, good luck.
I didn't tried but it's easy and look good, good luck.