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Posts Tagged ‘filo’

Phyllo-licious… (can you handle this?)

September 5th, 2009

I suck at following recipes. Of course, I love food and eating, but you won’t find me sharing many how-to’s. The fact that I’m doing so here is an indication of just how easy (and worthy of sharing!) this treat is.

See, I went to my parents’ for dinner the other night, and saw these on the counter:

‘Whazzat???’, you ask? Why, it’s a box of phyllo cups! After a tasty dinner, I put together dessert with these cups, vanilla ice cream, strawberries, and sliced almonds. Like zees:

I’ve also seen people fill these cups with lots of other things, sweet or savoury — mushrooms and cheese, crab salad, cheesecake filling, spinach and feta, chocolate mousse and fresh fruit… whatever turns your crank; the cup holds it together, makes it look cute, and adds a crispy element.

The über-easy recipe for the cups goes like this:

  • get a box of phyllo pastry (it’s a similar shape to a roll of plastic wrap, and comes in multiple sheets); make sure it’s properly defrosted (if frozen, leave in fridge for at least 24 hours
  • melt a few tablespoons of melted butter, and grab a food brush
  • pre-heat the oven to 350°F
  • roll out the sheets of phyllo and use food scissors or a pizza cutter to cut sheets in rows/columns into relatively similar-sized rectangles (the brand we use usually cuts into 6) — bigger than the mouth of a muffin cup
  • place a single rectangle over a muffin cup and brush butter over the whole thing, using the brush to push it into the cup and line it; place a second rectangle at a slightly different angle over the same cup, and repeat; do this with a third layer too. The different-angled pieces create the fun crown-like edges at the top of each cup. Fill all the muffin cups until you run out of pastry.
  • bake until golden brown, about 10-12 minutes
  • fill with whatever you feel like, and enjoy!

You can use those mini muffin cup sheets, but would obviously need to cut smaller rectangles… and if you use the huge muffin cup sheets, then I’d suggest adding another layer or two for stability.

If only all baking were this easy…! Got any fillings to suggest?

general rambling , , , , , ,

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