The ABC's of Phyllo
The Holiday season is a whirlwind of entertaining, with everyone trying to find recipes or ideas for original, delicious hors d’oeuvres and desserts. Phyllo dough is the key to quick and easy sweet or savoury tidbits.
Phyllo (or fillo) dough is sold in supermarket frozen food departments and has to be thawed before being used. Once removed from the packaging, it should be kept covered with a damp cloth as it dries out very quickly. The trick to turning out perfect phyllo pastries is to brush the sheets of dough generously with liquid fat (oil, melted butter or margarine). Then use your imagination to create tasty turnovers and crisp-textured desserts. Savoury bundles of goat cheese with nuts and a dash of nutmeg make an elegant starter.
Brush 4 sheets of phyllo dough cut into squares and line a muffin tin with the piled squares. Bake at 375°F/190°C for a few minutes until golden brown. Filled with salad, shrimp or cheese, these cups make a beautiful first course. Filled with fresh fruit, a scoop of ice cream or sherbet they make a delightful dessert.