Quick & Easy By Beverly Barbour
All crusts do not hold desserts, but some do
The great Greek Cooking Gods gave us a wondrous gift when they invented phyllo, the thin, thin, layers of pastry that crunch between your teeth before releasing whatever they are holding, and they hold plenty of good things. Think of the baklava that the Syrian or Lebanese women used to make during the holidays, if you were lucky enough to have any of these wonderful cooks in your town. Think, too, of the phyllo triangles that held mixtures of cheese between their puffed sheets if you had Greek friends.
In today's world, phyllo has become commonplace because in today's world we don't have to make it ourselves. We can buy frozen sheets of paper thin phyllo dough in supermarket freezers--we can even find it shaped into tiny tart cups--three minutes in the oven and they are ready to go.
I discovered the little phyllo cups a few weeks ago when a friend and I were preparing for a tea and I was lamenting the fact that I didn't have any tiny muffin or tart tins to make tiny shells. I cast my eyes about in the freezer aisle and there they were waiting for me to pop them in the oven. The minor miracles puff up, turn brown, and in three minutes they're ready to use. The shells can be filled before or after baking for use as appetizers or desserts.
If the tiny tarts aren't available you can use the frozen sheets of phyllo dough to make your own. Phyllo can be used to cover bowls and stew or soup, popped in the oven and carried off to very impressed guests. There are many ways it can become a staple in your freezer. Ready to puff up, stand at attention and do you proud.
Phyllo Nests with Strawberries & Honey
Any kind of berry can be used in this recipe and any other kind of tart shell can be used if phyllo is not nesting at your grocery store.
1 pound package frozen phyllo (not thawed)
Without unrolling the phyllo log, cut 2 (3/8-inch thick) slices crosswise from one end of log and thaw slices 5 minutes. Save remaining dough for another use. Preheat oven to 375 F. Lightly brush a baking sheet with some of the melted butter. Carefully unfurl slices from phyllo rolls on a work surface, discarding any plastic or paper rolled within. Gently separate strands, keeping them parallel, then gather into 4 groups, about 14 strands each. Cover 3 groups with plastic wrap. Gently hold one end of one of the remaining (uncovered) group of strands and brush with some of melted butter; then dust with 1/2 teaspoon confectioners sugar using a fine-mesh sieve. Flip over and brush other side with butter and dust with confections sugar in same manner. Loosely coil up coated strands to form a small nest and put on baking sheet. Repeat with remaining clusters to form 3 more nests. Bake nests in middle of oven until golden, 8 to 10 minutes. Cool nests on sheet on a rack, 8 to 10 minutes. Beat cream with granulated sugar until it just holds soft peaks. Drizzle each phyllo nest with 1/4 teaspoon honey and put 1 tablespoon whipped cream in center. Top with berries and a dollop of remaining cream and drizzle 1/4 teaspoon more honey over the topping. Makes 4 servings.
Phyllo Rings Start with frozen phyllo dough and make rings to hold desserts or to hold vegetables. Easy to do if you have metal ring molds, but if you don't use empty cans (cut out both ends and be sure they are clean). Tuna cans work perfectly, or you could use empty soup cans. Be certain they are clean and remove the labels before they hit the oven, of course.
4 sheet phyllo dough
Preheat oven to 325 F. Spread out 1 sheet of phyllo dough and lightly butter the entire sheet. Place another sheet on top. Continue to alternate butter and phyllo layers until there are 4 layers of phyllo. Cut the phyllo into strips the height of your ring molds and 12-inches long. Wrap around metal ring molds. Lightly brush the ends of the phyllo strip with egg whites and press firmly. Bake until golden brown, about 15 to 20 minutes. Let cool on wire racks. Carefully remove from the rings. Place the rings on plates and fill with fruit and whipped cream as a dessert or with hot vegetables or dishes such as stew, chicken in a sauce, etc.
Fresh Raspberry Curd for Phyllo or Pastry Tarts
A delicate variation of the lemon spread the British use on biscuits at tea time. This pink-hued raspberry curd makes a flavorful filling for tart shells or use as a topping over poached pears, sliced fresh pineapple or bananas. Or, try it on a toasted English muffin or spread on any kind of toast for breakfast.
1 cup raspberries
Whirl raspberries with lemon juice in a food processor until pureed. Pour into a wire strainer over a measuring cup. Stir with a spoon to force the juice through the strainer; discard seeds. You need 1/2 cup of the puree. In a saucepan over medium heat, melt butter; add the raspberry puree, sugar and eggs. Turn heat to low and stir constantly with a whisk until sauce is thickened and smooth, about 10 minutes. For a deeper color, stir in a few drops of food coloring at a time until mixture is desired shade. Cool, then cover and chill until thickened about 1 hour. Can be refrigerated for a week. Makes about 2 cups.
Greek Spinach Appetizer Triangles
These delicious little hors d'oeuvres or first course treats can be made using either phyllo or refrigerated pizza dough. They make a lovely luncheon dish accompanying a fruit salad or a tossed green salad.
1 package frozen chopped spinach, thawed and squeezed dry
Preheat oven to 350 F. Line cookie sheet with parchment paper. Combine spinach feta cheese, mozzarella cheese, olives, egg and oregano in bowl and blend well. Sprinkle parchment paper lightly with flour. Unroll dough onto floured parchment paper and spread the dough with salad dressing. Cut the dough into 4-inch squares and then drop about 1 heaping tablespoon of the spinach mixture in the center. With your fingers moisten the edges and then pick up 2 edges of the square and fold to make a triangle. Either pinch the 2 sides together or press with a fork. Bake until golden brown. Makes 6 servings for a luncheon or perhaps 12 hors d'oeuvres.
Play the kitchen goddess and butter up the phyllo!
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