phyllo dough

This tart is simple to make but looks beautiful — and it's a great way to make use of the seasonal squash abundant during the cold winter months.

Butternut Squash-Sage Tart

butternut squash

water

Olive oil cooking spray

c. pure pumpkin

c. Grated Parmesan cheese

salt

pepper

butter

c. torn sage leaves

c. walnuts

c. frisée

lemon juice

Delicious Phyllo Meat And Potato Pie inspired by Greek Kreatopita. Easy to make, with beautiful flavors, this pie is great for any meal.

Phyllo Meat And Potato Pie

beef

starchy potatoes

eggs(4

Feta cheese

onions

extra virgin olive oil

fresh dill

tarragon

black pepper

raisins

In a large saucepan, coat the bottom of...

In a large saucepan, coat the bottom of the pan with extra virgin olive oil and add ground beef.

Cook the ground beef, breaking up the meat...

Cook the ground beef, breaking up the meat with the back of a spoon and stir often until the meat is browned.

Add the onion to the meat and saute...

Add the onion to the meat and saute it. Set aside.

Meanwhile, boil the potatoes.

Let cool, then peel and shred.

Add the potatoes to the meat and onion.

Add crumbled Feta cheese, chopped dill, tarragon, raisins,...

Add crumbled Feta cheese, chopped dill, tarragon, raisins, salt and pepper.

Add ONLY 4 eggs to the mixture. The...

Add ONLY 4 eggs to the mixture. The 5th one will be used to brush the pie on top.

Mix everything well. Set aside.

In the meantime preheat the oven to 350F.

The recipe is enough for two or three...

The recipe is enough for two or three pie rolls.

Cover the bottom of a baking tray with...

Cover the bottom of a baking tray with parchment paper.

Then open out 1 sheet of filo pastry...

Then open out 1 sheet of filo pastry and brush it with some oil (pour few tablespoons of oil in a cup and use a pastry brush).

Place another sheet on top and brush with...

Place another sheet on top and brush with oil again.

Repeat this process until you have 5 sheets,...

Repeat this process until you have 5 sheets, one on top of the other.

Place half of the filling mixture along one...

Place half of the filling mixture along one of the narrower edges of the phyllo, but stopping a couple of inches (5cm) short of the edge at each end.

Fold in the few inches (5cm) on each...

Fold in the few inches (5cm) on each side of the phyllo all the way along (to hold in the filling) and then roll the whole thing up into a roll.

Place the roll on a baking tray.

Repeat the same process with the other roll.

Lastly, beat the egg and then brush the...

Lastly, beat the egg and then brush the top of the pie rolls.

Bake at 350F for about 40-45 min or...

Bake at 350F for about 40-45 min or until golden brown.

Finally remove it from the oven, cut and...

Finally remove it from the oven, cut and serve hot.

I have so been looking forward to sharing this recipe for my phyllo meat rolls! For a while, I debated between calling them phyllo dough meat rolls or meat cigars. I landed on rolls, but don't you think they kinda look like cigars? :-)

Phyllo Dough Meat Rolls Recipe

yellow onion, finely chopped

allspice

Salt and pepper

tbsp olive oil,

oz creamy feta cheese

mozzarella cheese

eggs

tsp dill weed

olive oil

16-20 Phyllo sheets

egg,

Heat 1 tbsp of olive oil in a non-stick pan. Add onions and saute briefly on medium-high.

Add ground beef and spices. Cook on medium-high, stirring occasionally, until ground beef is fully cooked and browned (about 8 minutes). Set aside to cool slightly.

When ground beef has cooled, combine it with the additional filling ingredients.

Take 16 phyllo pastry sheets, more if needed, and lay them carefully in a large tray. Cover with a slightly damp kitchen towel (this will keep phyllo pastry from cracking or breaking).

Take two sheets of phyllo and lay them on a large cutting board. Brush phyllo generously with olive oil. With a good knife, cut right down the middle forming two long phyllo strips (see picture)

Take one phyllo strip and begin to make your first roll. Take a spoonful of the meat-cheese mixture and place on the short end of phyllo strip (the end closest to you). Roll away from you two times.

Fold in the phyllo strip sides all the way, and then continue to roll phyllo toward the other end (see picture).

Brush with a little more olive oil and egg wash. Place your first phyllo roll on a large and lightly oiled baking sheet. Repeat with the other phyllo strip.

Repeat with the process with remaining phyllo, working with two phyllo sheets at-a-time. You should end up with 16 phyllo dough meat rolls lined up nicely in your large baking sheet.

Place the phyllo rolls in the 400 degree F oven. Bake for 15 minutes.

You can add your favorite yogurt dip or sauce next to these phyllo meat rolls for dipping.

This recipe looks delicious! I can't wait to try it. Thank you for sharing.

love this recipe and so does my family!! thank you for sharing!

Baklava is a Middle Eastern classic sweet treat, filled with a variety of nuts, honey, citrus, and spices, between layers of crunchy phyllo pastry. Ideal for serving at parties, or to have as a snack. An easy and simple recipe for the best baklava!

Easy Honey Baklava

oz pistachios

oz walnuts

oz almonds

cinnamon

cloves

oz g butter

sugar

Greek honey

orange zest

Marhaf Homsi learned to make this Syrian-style walnut baklava from his family in Hama. The baklava he and his wife, Nawal Wardeh, now bake in Brooklyn and sell at their online store, Syrian Sweet Refuge, is less intensely sweet than the sticky confection familiar to many Americans. Cut into large squares, as is traditional in Hama, where the couple ran a bakery for 30 years, the baklava is lightly soaked in a lemon sugar syrup, rather than honey. Use the best quality walnuts available and chop them by hand; Mr. Homsi finds that walnuts chopped in a food processor get bruised and overly pulverized, creating a powdery texture. Be sure to leave time to defrost frozen phyllo dough, which takes 2 hours to thaw on the counter.

Syrian Walnut Baklava

walnuts (3 1/4 cups whole walnuts)

confectioners’ sugar

orange blossom water

phyllo dough (1 pound,

clarified butter

granulated sugar

Heat oven to 350 degrees. Chop walnuts by hand into small pieces. (A food processor will bruise and pulverize the walnuts, creating a powdery effect.) Transfer to a bowl and mix with confectioners’ sugar and orange blossom water.

Cover phyllo pastry with a clean, lightly damp kitchen towel. Layer a pastry sheet into a 13-by-18-inch pan, securing it in a few places with dabs of clarified butter in the bottom of the pan. Brush sheet lightly with butter before layering on the next sheet. Continue layering butter and sheets; once half the sheets have been used, scatter the walnut mixture evenly over the top, being careful not to rip the pastry or leave any spots uncovered.

Layer the remaining sheets, brushing each lightly with butter, including the top one. If your sheets are larger than the pan, trim the stack all at once so the edges are flush with the pan. Cut baklava into 3-inch squares, and pour any remaining butter around the edges. Bake for 40 minutes, or until top is a light golden brown.

Meanwhile, prepare simple syrup: Boil granulated sugar and 3/4 cup/180 milliliters water together in a small pot over medium-high heat, stirring to combine. Remove from heat and add lemon juice. Stir, set aside and let cool to lukewarm.

If there is excess butter in the baklava pan, carefully tip it over the sink to drain. While baklava is still hot, drizzle over the lukewarm syrup, being sure to get it in the gaps between pieces. Once completely cool, the baklava is best stored covered at room temperature and eaten within a few days.

Gibanica – a Serbian recipe for a delicious layered cheese pie or cheese pita made with phyllo or yufka dough and lots of cheese.

Gibanica - Serbian Cheese Pie

g/ 1.6 lb phyllo or yufka dough (See note)

350 g/ 12.3 oz cow milk feta

200 g/ 7 oz/ about ¾ cup sour cream

200 g/ 7 oz/ about ¾ cup cottage cheese

½ liter/ 17 fl.oz/ 2 cups whole milk

olive oil (divided)

Roughly mash the feta cheese with a fork in a large bowl.

Add the lightly beaten eggs, sour cream, cottage cheese, whole milk and add salt to taste. The amount of salt you need depends on how salty the feta cheese is, you should definitely try the mixture and add salt accordingly.

Filling:

Grease the baking dish (approximately 30x22 cm/ 12x9 inches) with 1 tablespoon olive oil.

Open the packet of dough, take out two sheets of dough, while keeping the rest covered at all times. Cover the dough you are not working with with a damp towel to prevent it from drying out. Work quickly.

Place the first two dough sheets in the greased baking dish. The dough sheets should hang over the edges of the baking dish, when you are finished with filling the pie, you will seal it using these overlapping pieces of dough.

Place the bowl with the cheese slurry next to the baking dish. Take one dough sheet out of the packet, crumple it a bit (it doesn&#x27;t matter if it breaks a little) and dip and run it through the cheese mixture.

Press it lightly into your hand to give it a rough round shape and place this crumpled dough into the baking dish.

Make sure to keep two last sheets of dough to close the pie, but otherwise use as many pieces of dough as needed to fill the baking dish.

Pour the remaining cheese mixture over the crumpled dough in the dish.

Fold the overlapping sheets of dough over the pie.

Take the last two sheets of dough and place them over the pie as well.

Mix together the remaining olive oil and 2 tablespoons hot water. Brush the top of the pie with this mixture and leave it to soak on the counter while you preheat the oven, my convection oven needs about 10 minutes to get hot.

Preheat the convection oven to 170 degrees Celsius/ 340 degrees Fahrenheit or a regular oven to 190 degrees Celsius/ 375 degrees Fahrenheit.

Bake the gibanica for about 45 minutes or until golden brown and set.

Serve hot or cold as suggested above.

Assemble the gibanica:

https://embed.mediavine.com/videos/s6wnuiui2werr7ngylys

Slice up the apples and make Easy Apple-Pecan Strudel in under an hour. Phyllo dough makes preparing Easy Apple-Pecan Strudel a super simple process.

Easy Apple-Pecan Strudel

(1/2 of 3.4-oz. pkg.) JELL-O Vanilla Flavor Instant Pudding

pecans

Tbsp. flour

lemon

Granny Smith apple slices (about 2 apples)

phyllo dough (14x9 inch), thawed

Tbsp. butter, melted

Combine dry pudding mix, nuts, flour, lemon zest and cinnamon in large bowl. Add apples; toss until evenly coated.

Unfold phyllo sheets; cover with plastic wrap, then a damp towel. Spray 1 phyllo sheet with cooking spray; top with 5 of the remaining phyllo sheets, spraying each sheet with additional cooking spray before using as directed.

Spoon half the apple mixture down one short side of phyllo stack, leaving a 1-inch border. Fold over both long sides of phyllo, then roll up, starting at apple-topped short side. Place, seam side down, on parchment-covered baking sheet. Repeat with remaining phyllo sheets and apple mixture. Brush with butter. Cut diagonal slits in top of each.

Bake 25 to 30 min. or until golden brown. Cool 5 min. Sprinkle with powdered sugar. Serve warm.

Combine cheesecake and baklava in our Sweet Cheese Baklava Recipe. Cinnamon, nutmeg and a honey drizzle make our Sweet Cheese Baklava Recipe unforgettable.

Sweet Cheese Baklava Recipe

walnuts

nutmeg

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

vanilla

honey, divided

phyllo dough, thawed, cut crosswise in half

butter, melted

Combine nuts, sugar and spices. Beat cream cheese, eggs, vanilla and 1/4 cup honey in large bowl with mixer until blended.

Layer phyllo sheets in 13x9-inch pan, brushing each phyllo sheet with butter and sprinkling 1 rounded tablespoonful nut mixture evenly over every other phyllo sheet. Carefully spread cream cheese mixture over top of phyllo stack.

Bake 25 to 30 min. or until cream cheese mixture is firm.

Heat remaining honey; drizzle over baklava. Cool to room temperature before cutting to serve.

Today, it’s a treat straight from my mother’s kitchen: phyllo meat pie recipe (aka Egyptian goulash). It is the one savory pastry I can not stop eating! When working with phyllo, first, be sure to thaw it overnight in the fridge. Before putting together this phyllo recipe, be sure to let the filo dough sit at room temp for about an hour.

Phyllo Meat Pie (Egyptian Goulash)

phyllo dough, (thawed in its package)

egg, (whisked in 1 cup of milk)

extra virgin olive oil, oil

baharat

garlic powder

Preheat the oven to 350 degrees F.

Carefully lay the thawed phyllo dough sheets between two lightly damp kitchen towels.

Begin with preparing the meat filling. Heat 1 tbsp olive oil in a large nonstick pan. On medium-high heat, saute the chopped onions briefly. Add the ground beef. Cook until fully browned, tossing regularly. Remove the pan from the heat briefly to drain any fat, then return back to the stove. Add in the spices and stir to fully combine. Remove from the heat.

Now, to assemble the phyllo pie, lay three to four sheets of phyllo dough on the bottom of a lightly greased 9 1/2 x 13 x 2 1/4 inch baking pan. Fold any excess dough in. Brush the top phyllo sheet generously with olive oil (or oil and butter mixture). Repeat this step as you lay three to four sheets of phyllo at a time in the baking pan until you have used up 1/2 of the phyllo sheets.

Now, as you have a nice base for your pie, spread the meat filling evenly on top of the last phyllo sheet.

Layer the remaining sheets on top of the meat repeating the same process as before (again, three or four sheets at a time, fold excess phyllo and brush with the olive oil) until all phyllo is used up.

Brush the top sheet with olive oil (or oil and butter mixture). With a sharp knife, cut the phyllo pie into 12 squares.

Season the prepared milk and egg mixture with salt and pepper and pour evenly over the pie.

Place the phyllo meat pie on the middle rack of the 350 degrees F heated-oven for about 30 to 45, or until cooked through. The phyllo should be crispy and it should turn a nice golden brown. Be watchful so that pie does not over bake or burn.

Serve warm with a side salad! Enjoy!

https://content.jwplatform.com/videos/QafA8KGI.mp4

Phyllo recipe with spiced ground beef and layers of flaky phyllo pastry.

This indulgent Baklava Ice Cream Sundae captures the traditional flavors of the iconic Middle Eastern pastry with absolutely no fuss required. Delight your guests, friends, and family with layers of crispy phyllo dough, store bought vanilla ice cream, aromatic spiced nuts, and warmed honey in just 10 minutes.

Baklava Ice Cream Sundae

phyllo

pistachios

brown sugar

tub ((8 scoops) vanilla ice cream)

honey (warmed)

Fry the phyllo sheets: In a medium saucepan over medium heat, heat about 1/4 cup of oil until shimmering. Once the oil is hot, add the phyllo and fry, turning, until it’s crispy and golden brown on both sides (about 1 to 2 minutes per side). Use a pair of tongs to transfer the crispy phyllo to a large paper towel-lined plate lined to drain any excess oil.

Season the nuts: In a small bowl, combine the walnuts, pistachios, cinnamon, and brown sugar.

Assemble and serve: In four small serving cups, add a bit of the crispy phyllo to the bottom. Top with one scoop of the ice cream, followed by a tablespoon of the nut mixture, and a drizzle of warmed honey. Add more of the crispy phyllo and repeat in the same pattern, adding a scoop of ice cream, more nuts, and a drizzle of honey to finish. Serve immediately.

Top 16 phyllo dough recipes from across the web

The most viewed phyllo dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Butternut Squash-Sage Tart

Phyllo Meat And Potato Pie

Phyllo Dough Meat Rolls Recipe

Easy Honey Baklava

Syrian Walnut Baklava

Gibanica - Serbian Cheese Pie

Easy Apple-Pecan Strudel

Sweet Cheese Baklava Recipe

Phyllo Meat Pie (Egyptian Goulash)

Baklava Ice Cream Sundae

Pistachio Baklava

Baklava Pumpkin Pie

Greek Orange Cake

Apple Turnovers With Phyllo Dough

Easy Greek Spinach Pie (Traditional...

Apple Galette Tart in Phyllo Dough

Top 16 phyllo dough recipes from across the web

The most viewed phyllo dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Butternut Squash-Sage Tart

Phyllo Meat And Potato Pie

Phyllo Dough Meat Rolls Recipe

Easy Honey Baklava

Syrian Walnut Baklava

Gibanica - Serbian Cheese Pie

Easy Apple-Pecan Strudel

Sweet Cheese Baklava Recipe

Phyllo Meat Pie (Egyptian Goulash)

Baklava Ice Cream Sundae

Pistachio Baklava

Baklava Pumpkin Pie

Greek Orange Cake

Apple Turnovers With Phyllo Dough

Easy Greek Spinach Pie (Traditional...

Apple Galette Tart in Phyllo Dough

The most viewed phyllo dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine