Does anyone have any good desert recipes using phyllo dough?

looking for anything specific?? I've got tons!!!

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!

check this website out. It should help you a lot

Puff Pastry - Search Results

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