L
loubear
Guest
Does anyone have any good desert recipes using phyllo dough?
Cooking Forum
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Mama Mangia
Super Moderator
looking for anything specific?? I've got tons!!!
L
loubear
Guest
Well it is blueberry season and peach season here in Michigan so I would like to incorporate these fruits in some way. I also would like trying to use puff pastry as well. Thanks for your help!
S
Semigourmet
Guest
Mama Mangia
Super Moderator
loubear - I didn't forget about your recipes - we lost a dear family friend - and I was not around much.
APPLE TARTS
3 1/2 cups (3 medium) Granny Smith apples, peeled, cored and sliced
3/4 cup golden raisins
1 tablespoon brandy
1/4 cup granulated sugar
1/4 cup apple juice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 teaspoons corn starch
1 teaspoon water
2 tablespoons apple brandy
10 sheets Fillo Dough (9" x 14"), thawed
3 tablespoons butter, melted
In medium saucepan, over medium heat, simmer apples, raisins, brandy, sugar, apple juice, cinnamon and vanilla for 8 to 10 minutes or until apples are tender and raisins are plump. In small bowl, dissolve corn starch in water and apple brandy, and stir into apple mixture while it is simmering to thicken. Remove from heat and allow to cool.
Prepare 12 fillo tart shells, 3" diameter, according to directions for Cups, Pie & Tart Shells.
Spoon 1 to 2 tablespoons of apple mixture into unbaked tart shells in greased muffin pans. Bake in 350ºF oven for 15 to 20 minutes or until golden brown.
Spoon Cinnamon Sabayon Sauce (recipe below), onto plate and set two tarts on sauce. Garnish with whipped cream if desired.
Yield: 12 tarts
CINNAMON SABAYON SAUCE
Ingredients
3/4 cup apple juice
6 egg yolks
1/3 cup sugar
Pinch of salt
1/4 cup apple brandy
1/2 teaspoon ground cinnamon
1 cup heavy cream
In top of double boiler, over hot water, combine apple juice, egg yolks, sugar, salt, brandy and cinnamon. Whip on low speed about 12 minutes until thick and creamy. Remove from heat and set in larger bowl of ice water. Continue to whip until cold. Whip the cream until it forms soft a peak, and fold into sauce.
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
BAKLAVA
1 1/2 pounds walnuts, chopped
1/2 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
40 sheets Fillo Dough, thawed
1 cup butter, melted
Combine walnuts, sugar, cinnamon and cloves. Brush 12" x 16" baking pan with butter. Overlap 8 sheets on bottom of pan, buttering each sheet as you place in the pan, covering the bottom. Sprinkle with 1/3 of walnut mixture. Overlap 8 more buttered fillo sheets on top. Spread 1/3 additional walnut mixture over the fillo. Overlap with another 8 buttered fillo sheets and the remaining walnuts. Finish baklava by overlapping the remaining 16 sheets, buttering the sheets as you fit them in the pan. With sharp knife, score fillo into 1 1/2" diamonds or squares. Brush with remaining butter. Bake in preheated 350°F oven for 45 minutes to 1 hour or until golden brown. Cool slightly and pour warm syrup (recipe below) evenly over baklava. Cool completely, cut and serve.
Yield: 80 to 88 small pieces
SYRUP
2 cups sugar
2 cups water
1 cup honey
1 lemon peel
Bring all ingredients to a boil. Simmer for 10 minutes. Strain and cool slightly.
BAKLAVA CHEESECAKE
Ingredients
1 12-ounce package sugar cookies, finely crumbled
1/2 cup butter, softened
4 8-ounce packages cream cheese, softened
1 cup sugar
1/4 cup fresh lemon juice
1 teaspoon vanilla
4 eggs
1 cup walnuts, chopped
1/4 cup sugar
1/2 cup butter, cubed
1/2 teaspoon cinnamon
20 sheets Fillo Dough, thawed
1/4 cup butter, melted
To prepare crust, combine cookie crumbs and butter with fork. Press crumbs on bottom and up sides of 9" springform pan. To prepare cheesecake, in large bowl, beat cream cheese and sugar on high speed for about 10 minutes until fluffy. Add lemon juice, vanilla and eggs, one at a time. Beat until smooth. Pour into springform pan. To prepare baklava, combine walnuts, sugar, butter and cinnamon in bowl and mix until crumbly. To cut fillo sheets into 9" rounds, cut a pattern out of wax paper that is 9" round, and fold in half. Use this pattern to cut through 20 sheets of fillo. Overlap 7 sheets of fillo (using curved edges of fillo to fit along side of pan) to cover the cheesecake filling, buttering each sheet as you lay it into the pan. Sprinkle the remaining walnut mixture over the fillo. Place the remaining 6 fillo sheets over the nut mixture, buttering the sheets. Lightly score into 10 equal sections without cutting all the way to center or outer edge. Bake in preheated 325°F oven for 1 1/2 hours or until golden brown. To make syrup, combine the honey and water together and heat. Spoon warm syrup over cheesecake. Cool to room temperature. Refrigerate for 6 to 12 hours before slicing.
Yield: 10 servings
BANANA FILLO ROLLS WITH CARAMEL SABAYON SAUCE
Ingredients
18 sheets Fillo Dough (9" x 14"), thawed
1/4 cup butter, melted
3 bananas
3/4 cup white chocolate, grated
3/4 cup macadamia nuts, toasted and ground
Prepare 6 medium rolls according to directions for Rolls and Strudels , using 3 layers of fillo. Cut layered fillo in half widthwise. Cut ends from bananas and split them lengthwise. Place one banana half on each strip of layered fillo. Sprinkle one tablespoon of chocolate and nuts over banana. Roll fillo around banana.
Brush with butter and place seam side down on ungreased cookie sheet. Bake bananas in preheated 350°F oven for 20 to 25 minutes or until golden brown. Serve with Sebayon Sauce (recipe below)
Yield: 6 rolls
CARAMEL SABAYON SAUCE
Ingredients
1/2 cup brown sugar
4 egg yolks
1 cup heavy cream
1 cup semisweet or bittersweet chocolate, melted
In top of double boiler, over hot water, mix sugar and egg yolks. Heat until hot to touch, stirring frequently. Remove from heat. Using mixer, whip at high speed until stiff and thick. In small bowl, lightly whip heavy cream and fold into sugar mixture. Spread sauce on plate. Place a few dime-sized drops of melted chocolate onto sauce. Run toothpick through sauce and melted chocolate to create an attractive design. Place fillo banana on sauce. Drizzle with melted chocolate.
ssively moist.
CHOCOLATE NAPOLEON
36 sheets Fillo Dough, (9 x 14) thawed
1/2 cup butter, melted
Cocoa powder for dusting
Powdered sugar for dusting
2 1/2 cups milk
1 teaspoon vanilla extract
1/2 teaspoon salt
5 egg yolks
3/4 cup sugar
1/3 cup flour
1/3 cup semisweet chocolate chips
Prepare 32 Napoleon diamonds according to directions for Napoleons and Garnishes . Dust with cocoa and powdered sugar before baking. Bake on greased cookie sheet in preheated 350ºF oven for 5 to 7 minutes or until golden brown.
In medium saucepan, bring 2 cups of milk, vanilla and salt to a boil.
In medium bowl, whisk egg yolks and sugar together. Add flour, whisk smooth and stir in remaining 1/2 cup milk. Whisk yolk mixture into hot milk, bring to a simmer and cook for 3 minutes, stirring constantly.
Remove from heat and mix in chocolate chips, allowing chocolate to melt completely. Cover with plastic wrap and cool to room temperature.
Assemble Napoleons with 4 layers of fillo diamonds and 3 layers of chocolate cream. For decoration, place paper doily over top fillo diamond, dust with additional cocoa and powdered sugar and remove doily. Serve with warm Chocolate Sauce (recipe below).
Yield: 8 Napoleons
CHOCOLATE SAUCE
Ingredients
1 cup heavy cream
1/3 cup semisweet chocolate chips
In small pan, bring cream to a simmer, remove from heat and stir in chocolate chips, allowing chocolate to melt completely.
CREAM FILLO CONES
Ingredients
3 1/2 cups sugar
1 cup corn starch
2 quarts milk
12 egg yolks, lightly beaten
1 grated lemon peel
20 sheets Fillo Dough (9" x 14"), thawed
1/4 cup butter, melted
Whipped cream for garnish
Sliced fruit for garnish
Powdered sugar to dust
In top of double boiler, over hot water, mix sugar and corn starch together. Stir in milk, egg yolks and lemon peel. Cook for about 25 minutes or until thickened. Stir frequently. Pour into large bowl and cool completely. With electric mixer, whip cooled custard on high speed for 1 minute.
Prepare 20 fillo cones according to directions for Cones and Tubes.
Bake on ungreased cookie sheet in preheated 350°F oven for about 8 to 10 minutes or until golden brown. Cool.
Pipe filling into cones and garnish with whipped cream and fruit of your choice. Dust with powdered sugar.
Yield: 20 cones
APPLE TARTS
3 1/2 cups (3 medium) Granny Smith apples, peeled, cored and sliced
3/4 cup golden raisins
1 tablespoon brandy
1/4 cup granulated sugar
1/4 cup apple juice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 teaspoons corn starch
1 teaspoon water
2 tablespoons apple brandy
10 sheets Fillo Dough (9" x 14"), thawed
3 tablespoons butter, melted
In medium saucepan, over medium heat, simmer apples, raisins, brandy, sugar, apple juice, cinnamon and vanilla for 8 to 10 minutes or until apples are tender and raisins are plump. In small bowl, dissolve corn starch in water and apple brandy, and stir into apple mixture while it is simmering to thicken. Remove from heat and allow to cool.
Prepare 12 fillo tart shells, 3" diameter, according to directions for Cups, Pie & Tart Shells.
Spoon 1 to 2 tablespoons of apple mixture into unbaked tart shells in greased muffin pans. Bake in 350ºF oven for 15 to 20 minutes or until golden brown.
Spoon Cinnamon Sabayon Sauce (recipe below), onto plate and set two tarts on sauce. Garnish with whipped cream if desired.
Yield: 12 tarts
CINNAMON SABAYON SAUCE
Ingredients
3/4 cup apple juice
6 egg yolks
1/3 cup sugar
Pinch of salt
1/4 cup apple brandy
1/2 teaspoon ground cinnamon
1 cup heavy cream
In top of double boiler, over hot water, combine apple juice, egg yolks, sugar, salt, brandy and cinnamon. Whip on low speed about 12 minutes until thick and creamy. Remove from heat and set in larger bowl of ice water. Continue to whip until cold. Whip the cream until it forms soft a peak, and fold into sauce.
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
BAKLAVA
1 1/2 pounds walnuts, chopped
1/2 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
40 sheets Fillo Dough, thawed
1 cup butter, melted
Combine walnuts, sugar, cinnamon and cloves. Brush 12" x 16" baking pan with butter. Overlap 8 sheets on bottom of pan, buttering each sheet as you place in the pan, covering the bottom. Sprinkle with 1/3 of walnut mixture. Overlap 8 more buttered fillo sheets on top. Spread 1/3 additional walnut mixture over the fillo. Overlap with another 8 buttered fillo sheets and the remaining walnuts. Finish baklava by overlapping the remaining 16 sheets, buttering the sheets as you fit them in the pan. With sharp knife, score fillo into 1 1/2" diamonds or squares. Brush with remaining butter. Bake in preheated 350°F oven for 45 minutes to 1 hour or until golden brown. Cool slightly and pour warm syrup (recipe below) evenly over baklava. Cool completely, cut and serve.
Yield: 80 to 88 small pieces
SYRUP
2 cups sugar
2 cups water
1 cup honey
1 lemon peel
Bring all ingredients to a boil. Simmer for 10 minutes. Strain and cool slightly.
BAKLAVA CHEESECAKE
Ingredients
1 12-ounce package sugar cookies, finely crumbled
1/2 cup butter, softened
4 8-ounce packages cream cheese, softened
1 cup sugar
1/4 cup fresh lemon juice
1 teaspoon vanilla
4 eggs
1 cup walnuts, chopped
1/4 cup sugar
1/2 cup butter, cubed
1/2 teaspoon cinnamon
20 sheets Fillo Dough, thawed
1/4 cup butter, melted
To prepare crust, combine cookie crumbs and butter with fork. Press crumbs on bottom and up sides of 9" springform pan. To prepare cheesecake, in large bowl, beat cream cheese and sugar on high speed for about 10 minutes until fluffy. Add lemon juice, vanilla and eggs, one at a time. Beat until smooth. Pour into springform pan. To prepare baklava, combine walnuts, sugar, butter and cinnamon in bowl and mix until crumbly. To cut fillo sheets into 9" rounds, cut a pattern out of wax paper that is 9" round, and fold in half. Use this pattern to cut through 20 sheets of fillo. Overlap 7 sheets of fillo (using curved edges of fillo to fit along side of pan) to cover the cheesecake filling, buttering each sheet as you lay it into the pan. Sprinkle the remaining walnut mixture over the fillo. Place the remaining 6 fillo sheets over the nut mixture, buttering the sheets. Lightly score into 10 equal sections without cutting all the way to center or outer edge. Bake in preheated 325°F oven for 1 1/2 hours or until golden brown. To make syrup, combine the honey and water together and heat. Spoon warm syrup over cheesecake. Cool to room temperature. Refrigerate for 6 to 12 hours before slicing.
Yield: 10 servings
BANANA FILLO ROLLS WITH CARAMEL SABAYON SAUCE
Ingredients
18 sheets Fillo Dough (9" x 14"), thawed
1/4 cup butter, melted
3 bananas
3/4 cup white chocolate, grated
3/4 cup macadamia nuts, toasted and ground
Prepare 6 medium rolls according to directions for Rolls and Strudels , using 3 layers of fillo. Cut layered fillo in half widthwise. Cut ends from bananas and split them lengthwise. Place one banana half on each strip of layered fillo. Sprinkle one tablespoon of chocolate and nuts over banana. Roll fillo around banana.
Brush with butter and place seam side down on ungreased cookie sheet. Bake bananas in preheated 350°F oven for 20 to 25 minutes or until golden brown. Serve with Sebayon Sauce (recipe below)
Yield: 6 rolls
CARAMEL SABAYON SAUCE
Ingredients
1/2 cup brown sugar
4 egg yolks
1 cup heavy cream
1 cup semisweet or bittersweet chocolate, melted
In top of double boiler, over hot water, mix sugar and egg yolks. Heat until hot to touch, stirring frequently. Remove from heat. Using mixer, whip at high speed until stiff and thick. In small bowl, lightly whip heavy cream and fold into sugar mixture. Spread sauce on plate. Place a few dime-sized drops of melted chocolate onto sauce. Run toothpick through sauce and melted chocolate to create an attractive design. Place fillo banana on sauce. Drizzle with melted chocolate.
ssively moist.
CHOCOLATE NAPOLEON
36 sheets Fillo Dough, (9 x 14) thawed
1/2 cup butter, melted
Cocoa powder for dusting
Powdered sugar for dusting
2 1/2 cups milk
1 teaspoon vanilla extract
1/2 teaspoon salt
5 egg yolks
3/4 cup sugar
1/3 cup flour
1/3 cup semisweet chocolate chips
Prepare 32 Napoleon diamonds according to directions for Napoleons and Garnishes . Dust with cocoa and powdered sugar before baking. Bake on greased cookie sheet in preheated 350ºF oven for 5 to 7 minutes or until golden brown.
In medium saucepan, bring 2 cups of milk, vanilla and salt to a boil.
In medium bowl, whisk egg yolks and sugar together. Add flour, whisk smooth and stir in remaining 1/2 cup milk. Whisk yolk mixture into hot milk, bring to a simmer and cook for 3 minutes, stirring constantly.
Remove from heat and mix in chocolate chips, allowing chocolate to melt completely. Cover with plastic wrap and cool to room temperature.
Assemble Napoleons with 4 layers of fillo diamonds and 3 layers of chocolate cream. For decoration, place paper doily over top fillo diamond, dust with additional cocoa and powdered sugar and remove doily. Serve with warm Chocolate Sauce (recipe below).
Yield: 8 Napoleons
CHOCOLATE SAUCE
Ingredients
1 cup heavy cream
1/3 cup semisweet chocolate chips
In small pan, bring cream to a simmer, remove from heat and stir in chocolate chips, allowing chocolate to melt completely.
CREAM FILLO CONES
Ingredients
3 1/2 cups sugar
1 cup corn starch
2 quarts milk
12 egg yolks, lightly beaten
1 grated lemon peel
20 sheets Fillo Dough (9" x 14"), thawed
1/4 cup butter, melted
Whipped cream for garnish
Sliced fruit for garnish
Powdered sugar to dust
In top of double boiler, over hot water, mix sugar and corn starch together. Stir in milk, egg yolks and lemon peel. Cook for about 25 minutes or until thickened. Stir frequently. Pour into large bowl and cool completely. With electric mixer, whip cooled custard on high speed for 1 minute.
Prepare 20 fillo cones according to directions for Cones and Tubes.
Bake on ungreased cookie sheet in preheated 350°F oven for about 8 to 10 minutes or until golden brown. Cool.
Pipe filling into cones and garnish with whipped cream and fruit of your choice. Dust with powdered sugar.
Yield: 20 cones
Mama Mangia
Super Moderator
CUSTARD FILLED FILLO
(GALATOBOUREKO) This is a traditional Greek favorite--try it and you?ll see why!
Ingredients
8 cups milk
6 eggs
1 1/4 cups uncooked farina (Cream of Wheat)
2 cups sugar
1 teaspoon vanilla extract
Pinch of salt
20 sheets Fillo Dough (9" x 14"), thawed
1/4 cup butter, melted
In large saucepan, over medium heat, scald milk.
In large bowl, lightly beat eggs. Add farina, sugar, vanilla and salt to beaten eggs and slowly pour in hot milk, a little at a time, stirring constantly.
Pour everything into saucepan used to heat milk and cook over low heat until thick, stirring constantly to prevent sticking and burning. Cool to room temperature.
In 9" x 13" ungreased oven-proof pan, layer 10 fillo sheets according to pie shell directions for Cups, Pie & Tart Shells . Add farina mixture and top with 10 fillo sheets. Score fillo into 12 sections and bake in preheated 350ºF oven for 45 minutes or until golden brown. Slowly pour syrup (recipe below) over baked galatoboureko so it is absorbed. Serve at room temperature.
Yield: 12 portions
SYRUP
Ingredients
2 cups water
2 cups sugar
In large saucepan, over medium heat, bring sugar and water to a boil, reduce heat and simmer for 20 minutes.
FRESH FIG & PEAR FILLO STRUDELS
Ingredients
3 cups diced fresh figs
3 cups diced firm but ripe pears, peeled and cored
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 cup chopped almonds
20 sheets Fillo Dough (9?x14?), thawed
1/4 cup butter, melted
Powdered sugar to dust
In a medium bowl, combine figs, pears, sugar, and cinnamon mixing lightly. On a lightly greased baking sheet place figs and pears in a single layer. Roast in preheated 350ºF oven for 20 minutes, or until tender. Place in a medium bowl and stir in almonds. Let mixture cool.
Layer 5 fillo sheets, brushing each with melted butter. Cut the width of layered fillo in half. Evenly divide the filling into 8 portions. Layer 5 fillo sheets, brushing each with melted butter. Place filling at one end of fillo leaving 1" from end and 1/2" from each side free of any filling. Fold fillo up over the filling to form a roll. Fold side edges in to enclose. Roll up to the end of fillo. Brush strudel with butter. Repeat seven times to make 8 strudels.
Bake seam side down, 1" apart, on ungreased cookie sheet or baking pan in preheated 350ºF oven for 20 to 25 minutes or until golden brown. Dust with powdered sugar.
Serve warm or at room temperature.
Makes 8 medium strudels
MASCARPONE AND RAISIN STRUDEL
Ingredients
1/2 cup sugar
1/2 cup butter
4 eggs, separated
1 1/2 cups mascarpone cheese
1/2 cup ricotta cheese
1 vanilla bean, scraped and split in half lengthwise
1/4 cup dark raisins
1/2 grated orange peel
1/2 grated lemon peel
1/4 cup flour
40 sheets Fillo Dough (9" x 14"), thawed
1/2 cup butter, melted
1/2 cup almonds, ground
Vanilla sauce or ice cream, for topping
Powdered sugar to dust
In large bowl, whip 2 tablespoons of sugar with butter at high speed for 5 minutes. Add egg yolks one at a time, beating after each yolk. Gently stir in cheeses. Fold in vanilla scrapings, raisins, lemon and orange peels.
In grease-free, medium bowl, with clean beaters, whip egg whites on high speed until foamy. Gradually add remaining sugar and beat until stiff peaks form. Carefully fold into cheese mixture. Carefully fold in flour. Refrigerate for 30 minutes.
To prepare rolls, use 10 sheets of fillo per roll, sprinkling ground almonds between layers. Place 1/4 cup of filling on the bottom edge of the wide end of the sheets. Roll up and place seam side down in a buttered pan. Butter top of the roll. Repeat process to make a total of 4 rolls.
Bake in preheated 350ºF oven for 10 minutes or until golden brown.
Prepare Egg Custard (recipe below). Pour custard over strudels and bake for an additional 30 to 40 minutes. Studels will absorb custard. Cool for 5 minutes after removing from oven. Dust with powdered sugar, cut strudels and serve with your favorite vanilla sauce or a scoop of vanilla ice cream.
Yield: 4 large strudels
EGG CUSTARD
Ingredients
2 tablespoons sugar
2 eggs, lightly beaten
1 cup milk
In small bowl, whisk together sugar, eggs and milk.
PASSION FRUIT NAPOLEON
Ingredients
1 cup passion fruit purée (or 2/3 cup orange juice concentrate mixed with 1/3 cup water)
2 eggs
5 egg yolks
1 cup sugar
1 tablespoon finely grated orange peel
1/4 cup unsalted butter, cut into 1/2" cubes
18 sheets Fillo Dough (9" x 14"), thawed
1/4 cup butter, melted
2 kiwis, peeled and sliced 1/4" rounds
2 bananas, sliced 1/4" on diagonal
Powdered sugar to dust
Raspberries and mint leaves for garnish
In top of double boiler, over hot water, whisk passion fruit purée, eggs, yolks, sugar and orange peel together. Stir mixture until thickened, for about 25 minutes. Remove from heat and stir in butter.
Prepare 18 fillo Napoleon circles. Layer 6 sheets of fillo and stack, buttering each sheet. Using a 4" round fluted pastry cutter, cut circles from the fillo stacks. Place the circles on greased baking sheet and cover with wax paper. Place another baking sheet on top. This will prevent the fillo from curling up. Bake in preheated 350ºF oven for 5 to 7 minutes or until golden brown. Cool.
Place banana slice on fillo round, and pipe passion fruit cream on top using a pastry bag. Top with another fillo round and kiwi slices, more passion fruit cream and finally with a third fillo round. Dust with powdered sugar. Garnish with mint and berries.
Yield: 6 Napoleons
PEARS WRAPPED IN FILLO
Ingredients
1/2 cup golden raisins
1/2 cup chopped, dried apricots
1/4 cup Amaretto, warmed
6 medium Bartlett pears
Juice from 1 lemon
2 cups water
3 ounces cream cheese, softened
1 tablespoon brown sugar
1/4 cup almonds, sliced and toasted
12 sheets Fillo Dough (9" x 14"), thawed
1/4 cup butter, melted
Amaretto-flavored whipped cream, raspberry and/or chocolate sauce
In small bowl, combine raisins, apricots and Amaretto. Let stand for 20 minutes.
Peel pears. Using melon baller, scoop core of pear out from bottom. Trim pear so bottom is flat. Leave stem intact. Mix lemon juice and water. Place pears in lemon water to prevent browning.
In medium bowl, combine cream cheese, sugar and almonds. Fold in raisin mixture. Remove pears from lemon water. Fill each pear core with almond/raisin mixture.
Stack 4 fillo sheets together, buttering each sheet, and cut into 6 squares, 4 " each. Place a pear on each and gather sides up around pear. Take 4 more sheets and butter each sheet into a stack. Cut into 1" strips. Starting at top of pear, wrap these fillo strips around pear, overlapping slightly. Brush with butter and place on lightly greased cookie sheet.
Bake in preheated 350ºF oven for 25 to 30 minutes or until golden brown. Garnish pear with Amaretto-flavored whipped cream, raspberry, and/or chocolate sauce.
Yield: 6 pears
PECAN PIE
Ingredients
1/2 cup butter, melted
4 eggs
3/4 cups sugar
1 cup light corn syrup
2 teaspoons vanilla
1/2 teaspoon cider vinegar
2 cups pecans, chopped
20 sheets Fillo Dough (9" x 14"), thawed
1/4 cup butter, melted
2 tablespoons sugar
12 whole pecans
Powdered sugar to dust
Whipped cream for garnish
In large mixing bowl, combine butter, eggs, sugar, corn syrup, vanilla and vinegar, mixing well. Stir in pecans. Set aside.
To prepare fillo crust, use a 9" tart pan. Cut a 9" circle out of wax paper and use it as a pattern to cut through 17 sheets of fillo. Cut through all the layers of the 17 sheets of fillo. Overlap the sheets in the pan, buttering the sheets as you fit them into the pan. Pour filling over the sheets. Take the remaining 3 sheets of fillo, brush lightly with butter, and cut small triangles to use to decorate the top of the pie.
Bake in preheated 350ºF oven for 50 to 60 minutes until golden brown. After pie cools, garnish with powdered sugar and whipped cream.
Yield: 12 servings
(GALATOBOUREKO) This is a traditional Greek favorite--try it and you?ll see why!
Ingredients
8 cups milk
6 eggs
1 1/4 cups uncooked farina (Cream of Wheat)
2 cups sugar
1 teaspoon vanilla extract
Pinch of salt
20 sheets Fillo Dough (9" x 14"), thawed
1/4 cup butter, melted
In large saucepan, over medium heat, scald milk.
In large bowl, lightly beat eggs. Add farina, sugar, vanilla and salt to beaten eggs and slowly pour in hot milk, a little at a time, stirring constantly.
Pour everything into saucepan used to heat milk and cook over low heat until thick, stirring constantly to prevent sticking and burning. Cool to room temperature.
In 9" x 13" ungreased oven-proof pan, layer 10 fillo sheets according to pie shell directions for Cups, Pie & Tart Shells . Add farina mixture and top with 10 fillo sheets. Score fillo into 12 sections and bake in preheated 350ºF oven for 45 minutes or until golden brown. Slowly pour syrup (recipe below) over baked galatoboureko so it is absorbed. Serve at room temperature.
Yield: 12 portions
SYRUP
Ingredients
2 cups water
2 cups sugar
In large saucepan, over medium heat, bring sugar and water to a boil, reduce heat and simmer for 20 minutes.
FRESH FIG & PEAR FILLO STRUDELS
Ingredients
3 cups diced fresh figs
3 cups diced firm but ripe pears, peeled and cored
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 cup chopped almonds
20 sheets Fillo Dough (9?x14?), thawed
1/4 cup butter, melted
Powdered sugar to dust
In a medium bowl, combine figs, pears, sugar, and cinnamon mixing lightly. On a lightly greased baking sheet place figs and pears in a single layer. Roast in preheated 350ºF oven for 20 minutes, or until tender. Place in a medium bowl and stir in almonds. Let mixture cool.
Layer 5 fillo sheets, brushing each with melted butter. Cut the width of layered fillo in half. Evenly divide the filling into 8 portions. Layer 5 fillo sheets, brushing each with melted butter. Place filling at one end of fillo leaving 1" from end and 1/2" from each side free of any filling. Fold fillo up over the filling to form a roll. Fold side edges in to enclose. Roll up to the end of fillo. Brush strudel with butter. Repeat seven times to make 8 strudels.
Bake seam side down, 1" apart, on ungreased cookie sheet or baking pan in preheated 350ºF oven for 20 to 25 minutes or until golden brown. Dust with powdered sugar.
Serve warm or at room temperature.
Makes 8 medium strudels
MASCARPONE AND RAISIN STRUDEL
Ingredients
1/2 cup sugar
1/2 cup butter
4 eggs, separated
1 1/2 cups mascarpone cheese
1/2 cup ricotta cheese
1 vanilla bean, scraped and split in half lengthwise
1/4 cup dark raisins
1/2 grated orange peel
1/2 grated lemon peel
1/4 cup flour
40 sheets Fillo Dough (9" x 14"), thawed
1/2 cup butter, melted
1/2 cup almonds, ground
Vanilla sauce or ice cream, for topping
Powdered sugar to dust
In large bowl, whip 2 tablespoons of sugar with butter at high speed for 5 minutes. Add egg yolks one at a time, beating after each yolk. Gently stir in cheeses. Fold in vanilla scrapings, raisins, lemon and orange peels.
In grease-free, medium bowl, with clean beaters, whip egg whites on high speed until foamy. Gradually add remaining sugar and beat until stiff peaks form. Carefully fold into cheese mixture. Carefully fold in flour. Refrigerate for 30 minutes.
To prepare rolls, use 10 sheets of fillo per roll, sprinkling ground almonds between layers. Place 1/4 cup of filling on the bottom edge of the wide end of the sheets. Roll up and place seam side down in a buttered pan. Butter top of the roll. Repeat process to make a total of 4 rolls.
Bake in preheated 350ºF oven for 10 minutes or until golden brown.
Prepare Egg Custard (recipe below). Pour custard over strudels and bake for an additional 30 to 40 minutes. Studels will absorb custard. Cool for 5 minutes after removing from oven. Dust with powdered sugar, cut strudels and serve with your favorite vanilla sauce or a scoop of vanilla ice cream.
Yield: 4 large strudels
EGG CUSTARD
Ingredients
2 tablespoons sugar
2 eggs, lightly beaten
1 cup milk
In small bowl, whisk together sugar, eggs and milk.
PASSION FRUIT NAPOLEON
Ingredients
1 cup passion fruit purée (or 2/3 cup orange juice concentrate mixed with 1/3 cup water)
2 eggs
5 egg yolks
1 cup sugar
1 tablespoon finely grated orange peel
1/4 cup unsalted butter, cut into 1/2" cubes
18 sheets Fillo Dough (9" x 14"), thawed
1/4 cup butter, melted
2 kiwis, peeled and sliced 1/4" rounds
2 bananas, sliced 1/4" on diagonal
Powdered sugar to dust
Raspberries and mint leaves for garnish
In top of double boiler, over hot water, whisk passion fruit purée, eggs, yolks, sugar and orange peel together. Stir mixture until thickened, for about 25 minutes. Remove from heat and stir in butter.
Prepare 18 fillo Napoleon circles. Layer 6 sheets of fillo and stack, buttering each sheet. Using a 4" round fluted pastry cutter, cut circles from the fillo stacks. Place the circles on greased baking sheet and cover with wax paper. Place another baking sheet on top. This will prevent the fillo from curling up. Bake in preheated 350ºF oven for 5 to 7 minutes or until golden brown. Cool.
Place banana slice on fillo round, and pipe passion fruit cream on top using a pastry bag. Top with another fillo round and kiwi slices, more passion fruit cream and finally with a third fillo round. Dust with powdered sugar. Garnish with mint and berries.
Yield: 6 Napoleons
PEARS WRAPPED IN FILLO
Ingredients
1/2 cup golden raisins
1/2 cup chopped, dried apricots
1/4 cup Amaretto, warmed
6 medium Bartlett pears
Juice from 1 lemon
2 cups water
3 ounces cream cheese, softened
1 tablespoon brown sugar
1/4 cup almonds, sliced and toasted
12 sheets Fillo Dough (9" x 14"), thawed
1/4 cup butter, melted
Amaretto-flavored whipped cream, raspberry and/or chocolate sauce
In small bowl, combine raisins, apricots and Amaretto. Let stand for 20 minutes.
Peel pears. Using melon baller, scoop core of pear out from bottom. Trim pear so bottom is flat. Leave stem intact. Mix lemon juice and water. Place pears in lemon water to prevent browning.
In medium bowl, combine cream cheese, sugar and almonds. Fold in raisin mixture. Remove pears from lemon water. Fill each pear core with almond/raisin mixture.
Stack 4 fillo sheets together, buttering each sheet, and cut into 6 squares, 4 " each. Place a pear on each and gather sides up around pear. Take 4 more sheets and butter each sheet into a stack. Cut into 1" strips. Starting at top of pear, wrap these fillo strips around pear, overlapping slightly. Brush with butter and place on lightly greased cookie sheet.
Bake in preheated 350ºF oven for 25 to 30 minutes or until golden brown. Garnish pear with Amaretto-flavored whipped cream, raspberry, and/or chocolate sauce.
Yield: 6 pears
PECAN PIE
Ingredients
1/2 cup butter, melted
4 eggs
3/4 cups sugar
1 cup light corn syrup
2 teaspoons vanilla
1/2 teaspoon cider vinegar
2 cups pecans, chopped
20 sheets Fillo Dough (9" x 14"), thawed
1/4 cup butter, melted
2 tablespoons sugar
12 whole pecans
Powdered sugar to dust
Whipped cream for garnish
In large mixing bowl, combine butter, eggs, sugar, corn syrup, vanilla and vinegar, mixing well. Stir in pecans. Set aside.
To prepare fillo crust, use a 9" tart pan. Cut a 9" circle out of wax paper and use it as a pattern to cut through 17 sheets of fillo. Cut through all the layers of the 17 sheets of fillo. Overlap the sheets in the pan, buttering the sheets as you fit them into the pan. Pour filling over the sheets. Take the remaining 3 sheets of fillo, brush lightly with butter, and cut small triangles to use to decorate the top of the pie.
Bake in preheated 350ºF oven for 50 to 60 minutes until golden brown. After pie cools, garnish with powdered sugar and whipped cream.
Yield: 12 servings
Mama Mangia
Super Moderator
RASPBERRY TART
[Recipe Photo]
Ingredients
1/2 cup almonds, ground
3 tablespoons sugar
20 sheets Fillo Dough, thawed
1/2 cup butter
1/2 cup almond paste
2 eggs, lightly beaten
2 teaspoons flour
1 1/2 pints raspberries
1/2 cup raspberry jelly, heated to a liquid
In small bowl, combine almonds and sugar. Set aside. In medium bowl, combine 1/4 cup butter, almond paste, eggs and flour. Using an electric mixer, beat at high speed until smooth, for about 5 minutes. Use a 9" springform pan. Take a piece of waxed paper and cut a circle 10" round to use as a pattern. Fold the pattern in half and use this as a guide to cut through 20 fillo sheets. Cover the fillo with plastic wrap until ready to use. Melt the remaining 1/4 cup of butter and butter pan bottom. Overlap the sheets of fillo (using curved edges of fillo to fit along sides of pan), covering the bottom and sides of the pan. Sprinkle the almond and sugar mixture over each sheet as you layer them. Use all 20 sheets. Pour the almond paste and butter mixture over the top layer of fillo. Bake in preheated 350ºF oven for 15 to 20 minutes or until golden brown. Remove tart from oven and arrange raspberries on filling. Brush with heated jelly. Serve warm or chilled with ice cream or whipped cream.
Yield: 8 servings
[Recipe Photo]
Ingredients
1/2 cup almonds, ground
3 tablespoons sugar
20 sheets Fillo Dough, thawed
1/2 cup butter
1/2 cup almond paste
2 eggs, lightly beaten
2 teaspoons flour
1 1/2 pints raspberries
1/2 cup raspberry jelly, heated to a liquid
In small bowl, combine almonds and sugar. Set aside. In medium bowl, combine 1/4 cup butter, almond paste, eggs and flour. Using an electric mixer, beat at high speed until smooth, for about 5 minutes. Use a 9" springform pan. Take a piece of waxed paper and cut a circle 10" round to use as a pattern. Fold the pattern in half and use this as a guide to cut through 20 fillo sheets. Cover the fillo with plastic wrap until ready to use. Melt the remaining 1/4 cup of butter and butter pan bottom. Overlap the sheets of fillo (using curved edges of fillo to fit along sides of pan), covering the bottom and sides of the pan. Sprinkle the almond and sugar mixture over each sheet as you layer them. Use all 20 sheets. Pour the almond paste and butter mixture over the top layer of fillo. Bake in preheated 350ºF oven for 15 to 20 minutes or until golden brown. Remove tart from oven and arrange raspberries on filling. Brush with heated jelly. Serve warm or chilled with ice cream or whipped cream.
Yield: 8 servings
L
loubear
Guest
thank you!
Well Mama all I can say is yuuuuuuuuuuuuuuuuuuuuuuuuuuumy, I guess I better get started. I will have to go out and get a lot more because one of these recipes just would not be enough. Thank you so much for your help. Now if somebody could send a little rain and cool us off a little bit maybe my husband will let me turn the oven on again.
Well Mama all I can say is yuuuuuuuuuuuuuuuuuuuuuuuuuuumy, I guess I better get started. I will have to go out and get a lot more because one of these recipes just would not be enough. Thank you so much for your help. Now if somebody could send a little rain and cool us off a little bit maybe my husband will let me turn the oven on again.
Mama Mangia
Super Moderator
loubear - you are welcomed!
You know my "library" is open!
Rain??? I've been dancing around doing a rain dance - Texas got flooded. Then I didi a snow dance (I was desperate - can you tell??) and that ended up on the other side of the world. So I decided to do the rain dance again - but this time with my clothes on(only kiddin' I don't do those things - my God the Universe would bust a gut!) so let me know ifyou get any!!!
Meanwhile -
(am I ever done??? cripe - does a woman ever shut up???? this one don't! LOL)
here's more:
Blueberry Bird's Nest Strudel
1 pound frozen phyllo dough (defrosted in refrigerator)
1 cup unsalted butter, melted
1 cup sugar
1 cup water
6 cups blueberries, rinsed and drained dry
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
¼ teaspoon nutmeg
Confectioners' sugar, for dusting
Whipping cream or whipped topping
Combine sugar, water and cornstarch in a saucepan, cooking over low heat, stirring constantly until the mixture begins to thicken. While stirring well, add half of the blueberries.
When this mixture become very thick, add the lemon juice, 2 tablespoons of butter and nutmeg. Continue cooking over low heat until the butter melts.
Remove from heat and add the other half of the blueberries. Set this aside.
Butter a 13- by 9-inch glass baking dish and preheat the oven to 350 degrees. Remove phyllo from the plastic wrapper, leaving it in a tight roll. Cut the dough in ¼-inch slices.
Separate rolls into loose shreds. Place one half of the phyllo in a large bowl. Gradually and lightly drizzle half of the melted butter over the shreds. With your hands, toss to coat.
Place coated phyllo dough in bottom of the baking pan. Spread all of the cooled blueberry mixture over the phyllo.
In a bowl, butter the remaining half of the phyllo dough, tossing with your hands to coat the dough. Place this over the layer of blueberries, covering completely. Cover loosely with aluminum foil and bake for 30 minutes.
Remove the foil and continue baking until the phyllo is crispy, 25 to 30 more minutes.
Remove the strudel from the oven and cool. To serve, dust lightly with confectioners' sugar or top with whipped cream or whipped topping. Serve warm or at room temperature.
Blueberry Purse
1 box phyllo dough
4 cups fresh blueberries (or frozen)
6 tablespoons white sugar
2 tablespoons cornstarch
1 teaspoon grated lemon zest
2 teaspoons lemon juice
1 teaspoon almond extract
Melted butter to brush onto phyllo dough
Thaw phyllo according to package directions. Rinse and drain berries. In a large mixing bowl, stir together sugar, cornstarch and zest. Stir in berries gently. Mix until well-combined. Sprinkle with lemon juice and extract and stir well.
To assemble: line one 9-inch pie plate with a sheet of phyllo. Add blueberry mixture. Brush overhanging phyllo with butter and fold over berries to form a package. Line a second pie plate with second sheet of phyllo. Invert berry package from first pie plate into second plate. Brush overhang with butter again and fold over package. Continue in this manner until 6 sheets of phyllo dough are used.
Preheat oven to 350. Spray cookie sheet with nonstick cooking spray. Make a large rectangle on cookie sheet using 4 phyllo sheets. Overlap sheets so each overlaps in the middle and each sheet makes up one of the four corners of the rectangle. Brush all over with butter.
Flip berry package onto center of rectangle and gather up dough by the corners and twist a ruffled topknot in the center. Bake 30 minutes and serve with confectioners' sugar.
You know my "library" is open!
Rain??? I've been dancing around doing a rain dance - Texas got flooded. Then I didi a snow dance (I was desperate - can you tell??) and that ended up on the other side of the world. So I decided to do the rain dance again - but this time with my clothes on(only kiddin' I don't do those things - my God the Universe would bust a gut!) so let me know ifyou get any!!!
Meanwhile -
(am I ever done??? cripe - does a woman ever shut up???? this one don't! LOL)
here's more:
Blueberry Bird's Nest Strudel
1 pound frozen phyllo dough (defrosted in refrigerator)
1 cup unsalted butter, melted
1 cup sugar
1 cup water
6 cups blueberries, rinsed and drained dry
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
¼ teaspoon nutmeg
Confectioners' sugar, for dusting
Whipping cream or whipped topping
Combine sugar, water and cornstarch in a saucepan, cooking over low heat, stirring constantly until the mixture begins to thicken. While stirring well, add half of the blueberries.
When this mixture become very thick, add the lemon juice, 2 tablespoons of butter and nutmeg. Continue cooking over low heat until the butter melts.
Remove from heat and add the other half of the blueberries. Set this aside.
Butter a 13- by 9-inch glass baking dish and preheat the oven to 350 degrees. Remove phyllo from the plastic wrapper, leaving it in a tight roll. Cut the dough in ¼-inch slices.
Separate rolls into loose shreds. Place one half of the phyllo in a large bowl. Gradually and lightly drizzle half of the melted butter over the shreds. With your hands, toss to coat.
Place coated phyllo dough in bottom of the baking pan. Spread all of the cooled blueberry mixture over the phyllo.
In a bowl, butter the remaining half of the phyllo dough, tossing with your hands to coat the dough. Place this over the layer of blueberries, covering completely. Cover loosely with aluminum foil and bake for 30 minutes.
Remove the foil and continue baking until the phyllo is crispy, 25 to 30 more minutes.
Remove the strudel from the oven and cool. To serve, dust lightly with confectioners' sugar or top with whipped cream or whipped topping. Serve warm or at room temperature.
Blueberry Purse
1 box phyllo dough
4 cups fresh blueberries (or frozen)
6 tablespoons white sugar
2 tablespoons cornstarch
1 teaspoon grated lemon zest
2 teaspoons lemon juice
1 teaspoon almond extract
Melted butter to brush onto phyllo dough
Thaw phyllo according to package directions. Rinse and drain berries. In a large mixing bowl, stir together sugar, cornstarch and zest. Stir in berries gently. Mix until well-combined. Sprinkle with lemon juice and extract and stir well.
To assemble: line one 9-inch pie plate with a sheet of phyllo. Add blueberry mixture. Brush overhanging phyllo with butter and fold over berries to form a package. Line a second pie plate with second sheet of phyllo. Invert berry package from first pie plate into second plate. Brush overhang with butter again and fold over package. Continue in this manner until 6 sheets of phyllo dough are used.
Preheat oven to 350. Spray cookie sheet with nonstick cooking spray. Make a large rectangle on cookie sheet using 4 phyllo sheets. Overlap sheets so each overlaps in the middle and each sheet makes up one of the four corners of the rectangle. Brush all over with butter.
Flip berry package onto center of rectangle and gather up dough by the corners and twist a ruffled topknot in the center. Bake 30 minutes and serve with confectioners' sugar.
Cook Chatty Cathy
New member
Love these phyllo dough recipes!!!
Dearest MamaM,
I hold you in highest esteem and am amazed by the many recipes you have, are you looking to add to your household? I can be adopted for free and already have my shots.
I actually have phyllo in the freezer awaiting my Christmas delights! I have one question, are there any short cuts you can take with the phyllo that will speed things along? I do not want to adversley affect the taste or outcome, but I feel it takes for ever brushing the butter on each sheet, plus that is so fattening. Could I try spray butter? You know that stuff in a can like pam? Just wondering...if you have any tricks you can share?
Thank you, CCCathy
P.S. I would love to eat at your house! I just figure I'd have to watch out for those Italian men throwing their stuff around when they don't like something Just Kidding!
Dearest MamaM,
I hold you in highest esteem and am amazed by the many recipes you have, are you looking to add to your household? I can be adopted for free and already have my shots
. I actually have phyllo in the freezer awaiting my Christmas delights! I have one question, are there any short cuts you can take with the phyllo that will speed things along? I do not want to adversley affect the taste or outcome, but I feel it takes for ever brushing the butter on each sheet, plus that is so fattening. Could I try spray butter? You know that stuff in a can like pam? Just wondering...if you have any tricks you can share?
Thank you, CCCathy
P.S. I would love to eat at your house! I just figure I'd have to watch out for those Italian men throwing their stuff around when they don't like something
Just Kidding!
Mama Mangia
Super Moderator
Hey Cathy - condiser yourself adopted! I have so much to share and I need someone to pass it all on to! LOL
I know what you mean about the melted butter thing - but I won't compromise the flavor. I've never tried spritzing with Fabio's delight (I can't stand him!) but I did try it on popcorn once - then I threw out my popcorn and the spritz. Sometimes I am just to set in my ways. For brushing - get yourself one of those WIDE paint brushes (maybe like the ones for wallpaper paste?? LOL now that would be one swipe!) I know that the cute little pastry brush sometimes can drive you crazy. But just think of it this way - look at all the love you are putting into each stroke! Ok, Ok - I'll stop!
But do remember that real butter is better foryou than margarine! IF that's any help.
I am not a fan of pam - I use it once a year if I have to. I feel it leaves an aftertaste.
I'll set an extra plate for you at the table - you are more than welcomed to come!
I know what you mean about the melted butter thing - but I won't compromise the flavor. I've never tried spritzing with Fabio's delight (I can't stand him!) but I did try it on popcorn once - then I threw out my popcorn and the spritz. Sometimes I am just to set in my ways. For brushing - get yourself one of those WIDE paint brushes (maybe like the ones for wallpaper paste?? LOL now that would be one swipe!) I know that the cute little pastry brush sometimes can drive you crazy. But just think of it this way - look at all the love you are putting into each stroke! Ok, Ok - I'll stop!
But do remember that real butter is better foryou than margarine! IF that's any help.
I am not a fan of pam - I use it once a year if I have to. I feel it leaves an aftertaste.
I'll set an extra plate for you at the table - you are more than welcomed to come!
Cook Chatty Cathy
New member
Hi MamaM,
I got the answer I was afraid I would get, but getting a wider paint brush is a nifty idea! You are right about the love (labor) that goes into it...just gotta focus on that aspect of it!
I have printed off so many of your recipes I am going to have to get a 3 ring binder just for Mama's recipes alone!
I sure stumbled upon the right forum for me! I have never belonged to a forum and think I'll be around for a long time until my computer breaks
Have A Great Day, CCCathy
I got the answer I was afraid I would get, but getting a wider paint brush is a nifty idea! You are right about the love (labor) that goes into it...just gotta focus on that aspect of it!
I have printed off so many of your recipes I am going to have to get a 3 ring binder just for Mama's recipes alone!
I sure stumbled upon the right forum for me! I have never belonged to a forum and think I'll be around for a long time until my computer breaks
Have A Great Day, CCCathy
Mama Mangia
Super Moderator
Thank you for the wonderful compliment!
Enjoy the recipes!
I've got zillions more to share!
Enjoy the recipes!
I've got zillions more to share!