Best Stuffed Phyllo Baked Pastry Pouches Recipes

PHYLLO-WRAPPED BAKED STUFFED APPLES

Steps:

• Preheat oven to 350°F.
• In a medium mixing bowl, combine oats, brown sugar, cinnamon, nutmeg and cloves. Stir in 1/4 cup butter, tossing with a fork until crumbly texture achieved.
• Place one phyllo leaf on a dry kitchen towel and lightly brush with butter, using remaining 1/4 cup of melted butter. Place a second leaf on top of first phyllo leaf and brush with butter. Repeat until four leaves have been used.
• Place peeled and cored (whole) apple in center of layered phyllo. Gently pick up sides of phyllo and gather evenly around apple. Do not enclose apple. Leave the top of the apple exposed and the phyllo edges open. Brush butter lightly around exterior of apple. Repeat process with remaining three apples.
• Pack oat stuffing mixture into cored center of each apple. Mound remaining stuffing atop exposed portion of apple.
• Place each wrapped and stuffed apple in a baking dish, leaving space between so they do not touch.
• Bake for 40-45 minutes or until phyllo and topping are golden brown and crisp, and apple is tender.
• Serve warm.

CHEESE FILLED TRIANGLES

Steps:

• Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt. Stir in feta cheese, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.
• Preheat oven to 400 degrees F (200 degrees C).
• Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough.
• Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.

STUFFED PHYLLO BAKED PASTRY POUCHES

Steps:

• 1. Brush each phyllo sheet generously with butter and stack one on top of the other on a cutting board. With a sharp knife, cut the sheets in half, crosswise, to make a total of 24 pieces. Stack once again, and cover with a damp (not wet) clean cotton kitchen towel.2. Preheat the oven to 350°F. Lightly grease a mini-muffin pan or a baking sheet. Working with each piece separately, fold in half and then in half again to make an approximately 6-by4-inch rectangle. Place about 1 tablespoon of the filling in the center, then pick up the phyllo by the four corners and pinch them together just above the filling to seal, making a little pouch. Alternately, tie each one lightly with chives, scallion greens, or thin strips of carrots, or any other greens or vegetables. Repeat with all the pieces.3. Brush all the pouches with the butter, and place each in one cup of the muffin pan or all of them on a baking sheet and bake until crispy and golden, about 25 minutes. Transfer to cooling racks. Serve hot, warm, or at room temperature.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.