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Dessert Recipes Using Phyllo Dough

Category Desserts
Phyllo dough is a traditional ingredient in many middle eastern and Balkan desserts. The paper thin dough makes wonderful flaky pastries and can be used in a number of different dessert recipes. This page contains dessert recipes using phyllo dough.
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October 10, 2005

These no bake mini pumpkin tarts are a delicious treat to whip up for your next holiday party.

Ingredients:

Directions:

WARNING: The mint looks wonderful but you may find it a bit overpowering for this appetizer.

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By 0 found this helpful
December 22, 2008

My partner and I don't really celebrate Christmas, so we're usually quite bored on the 25th of December as we have no friends or family around. A few years ago we started making this on Christmas Day and has become a tradition for us. We would serve it to friends for New Years or colleagues when going back to work. So good!

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Ingredients

Directions

Preheat oven to 350 degrees F (175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.

Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

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Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Source: This is a recipe from allrecipes.com

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Questions

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By 0 found this helpful
April 30, 2007

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

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Answers

By guest (Guest Post)
May 1, 20070 found this helpful

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. It must remain moisturized or it will break. Good luck, hope this helps.

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May 1, 20070 found this helpful

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.
good luck.
Diana in Michigan

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By guest (Guest Post)
May 2, 20070 found this helpful

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. ;-)

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Anonymous
April 29, 20090 found this helpful

There is a lot of information plus useful links about Phyllo dough on this webpage:

http://www.mahalo.com/Phyllo

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By 0 found this helpful
January 13, 2010

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 from Toronto, Canada

Answers

January 13, 20100 found this helpful

Ingredients

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

Preparation
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.

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January 19, 20100 found this helpful

http://www.food … cipe2/index.html

I didn't tried but it's easy and look good, good luck.

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