Best Phyllo Puffs Recipes

BRIE AND MUSHROOM PHYLLO PUFFS

Steps:

• Melt 2 1/2 tablespoons of butter in a skillet over medium heat. Saute crimini and shiitake mushrooms with garlic until tender. Remove from heat, and set aside. Melt remaining butter in a dish in the microwave.
• Preheat the oven to 375 degrees F (190 degrees C).
• Unroll the phyllo dough, and cut into three equal strips, about 3x12 inches. I like to use kitchen shears for this. Place two sheets of the phyllo onto a cutting board or other work surface, and cover the stack of remaining sheets with a damp paper towel to keep them from drying out.
• Brush the top sheet of phyllo with melted butter, and place a raspberry sized dab of brie on one end. Top with a small amount of the mushroom mixture. Fold phyllo dough over the filling to make a triangle. Continue folding back and forth in a triangle shape, brushing the exposed side of the dough as you go. Seal the end closed with a little water or butter. Place on an ungreased baking sheet, and repeat with remaining dough and filling.
• Bake the triangles for 20 to 25 minutes in the preheated oven, turning over once during baking, until golden brown.

TIROPITAKIA *SAVORY CHEESE PUFFS* + PHYLLO DOUGH TUTORIAL

Steps:

• 1. Preheat your oven to 375F. In a small bowl, add your cheeses, your herbs, spices and beaten eggs. Mix thoroughly, set aside.
• 2. On a clean flat surface, bring out your phyllo dough.
• 3. Open it flat.
• 4. Preserving your phyllo dough so it doesn't dry out is very important. We have found that a long piece of wax paper is just as good (actually better, because the dough doesn't get soggy). You place a long piece of wax paper over the dough strips or whatever length you need.
• 5. If your not going to work with your dough right away. Still place the piece(s) of wax paper over you dough. Wet a couple of pieces of paper towel, wring out excess moisture. Place over the wax paper. This will ensure your dough will not dry out.
• 6. When you are ready to make the tiropitakia, divide your dough into strips.
• 7. It's much easier to do all the cutting at once, then cover the dough and take out what you need.
• 8. If you can't work with your strips immediately, don't panic. Roll the strips into a ball. Wrap with the wax paper and then place into a ziplock bag, seal and place in fridge for up to 2 days.
• 9. To make the tiropitakia; Melt your butter. I use the microwave, and usually do 1/2 c at a time. Take 2-3 strips of phyllo dough, baste with melted butter. Add 1tbls or so of filling.
• 10. You can decide which side you work with, I alway's start with the right top corner for some reason. Starting at the top right corner, bring your phyllo dough over the filling making a triangle. Flatten slightly to ensure all the pastry will have filling in it.
• 11. Now take the top LEFT pointy corner of your filled pastry, and bring it down on the left hand side.
• 12. Working again with the LEFT pointy part, bring your triangle over to the RIGHT.
• 13. Working now with the RIGHT top pointy part, bring it down straight on the right.
• 14. Continue doing this till you reach the end of the dough. At this point, just cut off the excess piece. Place on a plate till ready to use.
• 15. When you are ready to bake, line a cookie sheet with aluminum foil (easier clean up), spray with non stick cooking spray, baste the tiropitakia with melted butter. Bake in a preheated 375F oven for 18-22 minutes, till nicely golden.
• 16. These can be eaten as is, totally addicting, and so elegant on a plate. The various uses of this wonderful pastry dough is next to none. You can make them savory or sweet. Fill them with whatever you would like. I hope my tutorial has helped you... and make sure you come back and share your amazing phyllo dough recipes with us!!! Enjoy!!

PHYLLO CHEESE PUFFS

Steps:

• Grate cheese into a bowl, stir in eggs, chives and white pepper until well mixed.
• Lay one sheet of phyllo on your work space and brush with butter. Lay another sheet on top and brush with butter. Cut the sheets into 3 long strips. (Keep remaining dough covered with wax paper and damp towel to prevent it from drying out.).
• Place a heaping teaspoon filling at the end of each strip, fold end over end into a triangular shape (flag fold).
• Place on grease cookie sheet. Puffs can be covered and refrigerated no longer than 24 hours at this point.
• Heat over to 350 degrees. Brush puffs with melted butter and bake until golden, about 15 minutes.

FIG, PROSCIUTTO AND BLUE CHEESE PHYLLO PUFFS

Steps:

• Pre-heat oven to 375 degrees F. Unroll phyllo sheets and cut the stack of sheets into 3 equal strips about 3x12 inches. Brush 2 of the cut strips lightly with butter then stack together. Place a couple of pieces of prosciutto at one end of the strip. Place a small amount of fig jam on top and a few crumbles of blue cheese. Fold phyllo dough corner over the filling to cover it. Fold the triangle shape directly up to make a triangle-shaped pocket. Continue to fold over onto itself until you reach the top. Seal the last fold with a little more butter. Place on a baking sheet lined with parchment paper. Repeat process with the remaining filling and dough. Bake puffs in the oven for 20 minutes until golden brown.

PHYLLO PUFFS

Steps:

• Preheat oven to 350 degrees Keep wet paper towl over wax paper on dough. Put down one sheet and brush on butter. Divide sheet into thirds. Add one tsp mixture and fold up like a flag. Bake 10-15 minutes until brown