leftover phyllo--mushroom turnovers?
i made a scrumptious apple strudel last week and now i have some leftover phyllo that i want to use up. i was thinking mushroom turnovers? does anyone have a recipe? or any other suggestions on what to do with the stuff?
also, how long will it last in the fridge? it's just one unopened package.
thanks!
yumyum
Oct 05, 2005 09:24AM
For the holidays: put a small square of brie and a spoonful of whole cranberry sauce in phyllo dough, brush with butter and bake, for an EXCELLENT app.
Permalink | Reply
I've made a mushroom strudel with phyllo a few times as an appetizer. Not quite sure how you do turnovers with phyllo, but the filling is very easy. It's not very precise but you can adapt as you see fit. Basically you mince some garlic cloves and shallots, saute until golden. Add diced mushroom and saute until brown. add some chopped parsley, thyme, salt and pepper. You can then use this as the filling, or you can add some soft goat cheese or cream cheese (about 1/4 or 1/3 in proportion to the mushroom mixture) off the heat but while the mushroom are still warm and stir in. I'd bake the turnovers according to the directions on the box.
Permalink | Reply
that sounds so easy! thanks!!! do you have a mushroom preference?
Permalink | Reply
Not really. I wouldn't use portobello since they would probably stay too meaty and not cook down enough. You could add some reconstituted dried porcinis to kick up the mushroom taste too.
Permalink | Reply
I have tried these great recipes for phyllo all of which can be frozen before baking for up to 3 months.
(1) Chicken-- brush phyllo sheet with butter, place boneless skinless chicken piece on it, top with a bit of parmesan cheese and a dollop of mayo mix (mayo, lemon and garlic powder) Wrap it as a bundle and either freeze or baked for 30 mins at 350C
(2) Goat cheese or Ricotta cheese triangles: take goat cheese or ricotta mixed with some cinnamon and sugar. Place either one on butter phyllo sheet, wrap in a triangle and freeze or bake for appx 20 minutes at 350C. Serve either with fresh fruit and strawberries sauce. Goat cheese as appetizer, ricotta as dessert
***NOTE: if you freeze the above, wrap each bundle in saran separately. It should be baked straight from freezer
Enjoy
Permalink | Reply
This is very simple and went over well--cut phyllo in strips. Spread a bit of flavored cheese spread (boursin, cream cheese w/veggies or scallions), lay on it asparagas spear, cut in 2-3 pieces (veg. should be cooked). Wrap the veg with phyllo, brush with butter, sprinkle with parm and cook according to package instructions. Good hot or room temp.
Permalink | Reply
the possiblities are endless! thanks for all the yummy suggestions! i can't wait to try!
Permalink | Reply
I've used a ground lamb stuffing before and turned out great. I don't have the exact recipe, just what I can recall off of the top of my head. Mix together about 1 lb of ground lamb, 1 egg, finely diced onion, chopped toasted pinenuts, and season w/ garam marsala, ground cumin, ground corriander, salt and pepper. I pan fried a small patty to taste the seasoning. Adjust if necessary. Start w/ one piece of phyllo, brush with melted butter, and put another one on and repeat until you get 3 layers. Put the lamb mixture on one end of the phyllo in a sausage shape. Roll up the phyllo and cut into 1 inch pieces. Bake at 350 (I think) for about 15 minutes.
Permalink | Reply
Hi and welcome to Chowhound.
Ww already have a poster using the nametag "yum yum", so please pick another, more distinctive nametag. Thanks and we hope you get some great tips!
Permalink | Reply
A tip: if you want to make a savory dish w/ a mushroom filling or spinach and cheese (like spanakopita), but don't want to hassle w/ individual turnovers, you can make an easy casserole-style turnover.
Cut a stack of phyllo sheets in half cross-wise. Use a 9x13 baking dish (glass like Pyrex preferable). Have a good amount of melted butter at the ready and brush on after EACH layer of phyllo. Layer about 4 sheets so they fill up the bottom of the baking dish (staggering may be necessary). Then sprinkle on chopped walnuts, pine nuts, or almonds. 4 more layers, then nuts, repeat. When you've used up half of phyllo sheets, place about an inch worth of filling (whatever you'd like) on top. Proceed w/ phyllo sheets, butter, nuts. End w/ slather of butter and sprinkling of nuts on top. Cut into serving wedges before baking (cutting pieces on the bias looks prettier). Can be made bite-sized for party nibbles too.
Another suggestion: Moroccan bastilla w/ ground chicken, egg, almonds, spices. Sweet and savory.
Permalink | Reply