Do you have a good, tested appetizer recipe? Especially with phyllo dough?

Especially with phyllo dough... I was wondering if you had any experiences with phyllo, and any tips or hints. Asked by PM123 49 months ago Similar questions: tested appetizer recipe phyllo dough Food & Drink > Cooking.

Similar questions: tested appetizer recipe phyllo dough.

Here is a recipe I love - got it off Epicurious which is my favorite cooking site I went looking for this kind of recipe after I had something similar at a restaurant here in Atlanta called the Globe. Before I ate this, I would have told you I did not like either dates or bacon. Guess what.

I was wrong. This is not the same as the restaurant dish, but it is fantastic and has gotten great reviews. Phyllo is a pain, but worth it.

Just make sure to only use one sheet at a time and keep the rest damp by laying a damp cloth distowel (not terrycloth! ) over the top. Once it starts to dry out it becomes impossible!

A couple notes on the recipe - I use 4 sheets instead of 3 for the phyllo. It holds up better and does not change the texture. Also, this is nice with pecans intead of sesame seeds.It really changes this a lot and both are delicious.

Goat Cheese Date and Bacon Streudel Ingredients six 18-by 14-inch sheets of phyllo, stacked between 2 sheets of wax paper and covered with a dampened kitchen towel 3/4 stick (6 tablespoons) unsalted butter, melted 4 tablespoons sesame seeds, toasted lightly 10 ounces mild goat cheese, softened (about 1 cup) 26 pitted dates, cut crosswise into thirds 8 slices of crisp-cooked bacon, crumbled 2 tablespoons minced scallion Instructions Preheat the oven to 400°F. On a work surface arrange a 20-inch-long sheet of wax paper with a long side facing you. Put 1 sheet of the phyllo on the wax paper, brush it with some of the butter, and sprinkle it with about 2 teaspoons of the sesame seeds.

On this, layer, brush, and sprinkle 1 more sheet of the phyllo in the same manner and lay a third sheet of phyllo on top. Spread 1/2 cup of the goat cheese along the pastry in a 1-inch strip about 2 inches above the near long side, leaving a 2-inch border at each end. Arrange half the date pieces on the cheese and sprinkle them with half the bacon, half the scallion, and 2 teaspoons of the remaining sesame seeds.

Using the wax paper as a guide, lift the bottom 2 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly. Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet and brush it with some of the remaining butter. Make another strudel with the remaining ingredients in the same manner.

Bake the 2 strudels in the lower third of the oven for 15 to 20 minutes, or until they are golden, and let them cool to warm on the baking sheet on a rack. The strudels may be made 1 day in advance and kept covered loosely and chilled. Reheat the strudels in a preheated 357°F.

Oven for 10 minutes. Serve the strudels warm, cut into 1-inch pieces with a serrated knife. Sources: epicurious .

Phyllo Phyllo dough is almost identical to strudel dough and is very difficult to make. The best and easiest, is to buy the premade packages. If you get the frozen, defrost overnight in the refrigerator.

Well wrapped Phyllo will keep up to a week. The sheets, 20-24 per package, dry out rapidly and are easily broken. Take out 4 sheets at a time, reroll and rewrap the rest and cover with a slightly dampened cloth.(If the dough gets wet it will be ruined.) With a feather brush, paint braush, or other soft brush, spread one layer at a time with melted butter, stacking as you work.

If sheets break, they can be "mended" with another sheet. Work quickly. Filled Phyllo freezes well and can be kept up to 3 months if well-wrapped.

To make triangles, cut 4 buttered layers widthwise into 10 even strips. Place 1-1/2 t. Of filling on the bottom of each strip.

Fold over and continue in flag fashion, straight edge up, cross over, up cross over to make triangle. Becareful no filling shows at tips of triangle. Tuck last fold under, sealing with melted butter.

Place seam side down 2 inches apart on ungreased cookie sheet and brush with melted butter. Never use so much butter that the dough becomes soggy.To bake: Bake at 375* oven 15 minutes or until golden. Watch carefully.Cool.

Slightly before serving as the filling stays very hot. Here are two fillings that I make alot. Spinach: Makes 50-60 1/2 c.

Minced onion 2 T. Butter 1 10-oz. Package frozen spinach, chopped spinach, defrosted and well-drained.

(I wrap the spinach in paper towels to get all the moisture out. If not, you will have soggy triangle. ) 1/2 c.

Minced parsley 2 T. Each: minced fresh dill weed and minced chives 1/4 lb. Feta cheese, crumbled 2 eggs, beaten Saute' onion in butter until soft.

Combine with remaining ingredients and follow directions above. Crab: Makes: 50-60 1/2 c. Finely minced onion 2 oz.

Mushrooms, finely minced 3 T. Butter 2 T. Flour 3/4 c.

Chicken stock 1/2 c. Minced parsley 1 T. Minced canned pimiento 2 t.

Dill weed 1/2 t. Worcestershire sauce 1/4 t. White pepper 3 drops Tabasco 1/2 lb.

Crab, finely flaked 2 t. Lemon juice Saute' onion and mushrooms in butter, covered, over low heat until soft. Sprinkle with flour; cook and stir 3 minutes.

Gradually add stock; cook and stir until thickened. Add remaining ingredients. Adjust seasonings to taste, adding salt if needed, and set aside to cool.

Follow directions above. Sources: hors d'oeuvre etc. HEIDI5522's Recommendations hor d'oeuvre etc. Used from: $5.01 Great book!.

Make sure it's fresh and use lots of butter. Make sure that it is fresh and use lots of butter. One of my favorite recipes to make is feta stuffed phyllo.

I buy an assortment of feta (cow, goat, and sheep) and crumble them all up. Usually seperately as they all have very different tastes. I cut the phyllo into 2 or 3 inch strips.

I place a small amount of the crumbled feta in the middle. I butter the edges and then fold over the dough, making a triangle. Paint the triangle again and fold over again, then cut and place on baking sheet.

Repeat the process until done. Paint the top of each triangle with butter. Place triangles in a preheated 350 degree oven for about 15 minuntes.

These are incredibly tasty. Sometimes I add oregano or other spices. In the middle.

I sometimes use other cheeses like goat or gruyere. Bibliobabe's Recommendations Phyllo: Easy Recipes for Sweet and Savory Treats Amazon List Price: $14.95 Used from: $0.95 Average Customer Rating: 5.0 out of 5 (based on 2 reviews) The Best 50 Phyllo Recipes (Best 50) (Best 50) Amazon List Price: $4.95 .

Phyllo Dough I really do not like working with this dough. It tears very easily. Your best bet is to dampen a cloth towel and keep it on top of the phyllo dough that you are not using at the moment.

Yuo do not want it to dry out before you've created your masterpiece. This is a recipe my moom used and everyone raved about it. 10 ounces frozen spinach, drained 1/4 white onion chopped 4 cups feta cheese 3 cups grated parmesan cheese 2 garlic cloves minced 1 tablespoon rosemary chopped 1/4 teaspoon nutmeg 2 tablespoons basil chopped 1/2 teaspoon red pepper flakes (We like spicy in my house, so you can leave this out if you don't) 2 tablespoons olive oil 1 stick of butter melted Refrigerate the frozen phyllo dough 24 hours before you begin your preparations.

Saute onions and garlic in the olive oil until tender. In a large bowl, mix together all ingredients, except the phyllo dough and butter. Lay the phyllo sheets on a towel on the work counter.

Cut in half lengthwise and cover with damp towel to keep from drying out. Melt the butter. Working quickly and using 1 half-sheet at a time, brush the phyllo lightly with melted butter.

Place 1/4 cup of the spinach mixture in 1 corner of the shorter side and fold the other corner over the mixture, forming an angular fold. Continue to fold over until you have a triangle. Place on a cookie sheet and brush with melted butter.

Cover with plastic wrap and freeze. When firm, package the frozen spanikopitas and store in the freezer. Remove the frozen spanikopitas 1 hour before serving.

Bake 20 minutes at 350 degrees until golden brown. Sources: my mom .

" "Ok, I have a wheel of Brie and a package of Phyllo dough..." "Okay, I have asked the summer dessert recipe question how about some great appetizer recipes. " "Can you actually make your own phyllo dough?

My results are less than perfect (forget that - they are horrible! ).

Ok, I have a wheel of Brie and a package of Phyllo dough...

Okay, I have asked the summer dessert recipe question how about some great appetizer recipes.

I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.