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Roll it, fold it, twist it ... fila dough.

Thin, parchment-like sheets of fila dough can be folded, rolled, and twisted, with many variations. Shape to create these spectacular-looking containers, then fill to make appetizers or desserts.

Fila, fillo, filo, phyllo--the spelling varies--is sold fresh or frozen in many supermarkets and in Middle Eastern specialty food shops. It usually comes in 1-pound packages; depending on its thinness, there will be about 24 to 32 sheets per pound.

Fila Tulip Cheesecakes 8 sheets of fila dough, each about 11 by 17 inches (1/4 to 1/3 lb.) 1/4 cup (1/8 lb.) butter or margarine, melted Cheesecake filling (recipe follows) Strawberry sauce (recipe follows) About 6 rinsed and hulled strawberries and 1 firm-ripe kiwi fruit, peeled

Lay 1 fila sheet flat on a work surface and brush lightly with 1/2 teaspoon butter. Lay another sheet on top and brush with butter; repeat until you have 4 layers. Cover with plastic wrap to prevent drying.

Repeat these steps to make another stack with remaining fila. Cut one stack in half lengthwise; then cut each half-strip crosswise in thirds, making 6 squares. Repeat with other stack to make 12 squares.

Slide your fingers under each corner of a square and push up to cup the fila; lift and gently nest cupped fila in a buttered muffin cup (2-1/2-in. size). Take care not to tear fila, or "tulips" will not be leakproof. Repeat to shape each tulip.

Spoon 3 to 4 tablespoons cheesecake filling into the center of each tulip. Bake on the bottom rack of a 350 [deg.] oven until fila is golden brown, 15 to 18 minutes. With a slender spatula, lift tulips from muffin tins and serve, or let cool on racks.

If made ahead, set tulips side by side, cover airtight, and chill up to 3 days; to crisp and reheat, set on a 12-by 15-inch baking sheet and bake in a 350 [deg.] oven until warmed, about 10 minutes.

Spoon 2 to 3 tablespoons strawberry sauce on each dessert plate and set a tulip in sauce. Slice strawberries and kiwi, garnish tulips with fruit, and serve at once. Makes 12 tulips. Allow 1 or 2 per serving.

Cheesecake filling. Using a food processor or an electric mixer, smoothly whirl or beat 1 cup (8 oz.) cream cheese with 1/2 cup cream-style cottage cheese and 3 tablespoons sugar. Add 1 large egg and whirl or beat until smooth, then mix in 1/2 teaspoon vanilla and 1 teaspoon lemon juice. Use, or cover and chill up to 3 days. Makes 1-1/2 cups, enough to fill 12 tulips.

Strawberry sauce. In a food processor or blender, smoothly puree 3 to 4 cups sliced strawberries with 2 tablespoons almond-flavored liqueur. Serve or chill, covered, up to 2 days. Makes about 2-2/3 cups, enough for 12 tulips.

Fila Cameo Appetizers 18 sheets of fila dough, each about 11 by 17 inches (1/2 to 3/4 lb.) 1/2 cup (1/4 lb.) butter or margarine, melted Goat cheese filling (recipe follows)

Lay 1 fila sheet flat on a work surface; keep remaining dough covered tightly with plastic wrap to prevent drying.

Cut sheet in half crosswise. Lightly brush each piece with butter and fold in half to make a rectangle about 4 by 11 inches.

Brush rectangle lightly on top with butter. Lay a chopstick along the folded edge of one of the rectangles. Holding fila against chopstick, roll loosely but smoothly onto the chopstick to within 1/2 inch of opposite cut edge. Gently push both ends of fila on chopstick towards center until fila is gathered and about 3-1/2 inches long. Holding fila, gently pull stick from roll.

Curve gathered roll, free edge toward center, to make a circle, butting ends together. Set this cameo cup on a buttered baking sheet (you'll need two 12-by 15-inch sheets). Brush cup lightly with butter.

Repeat to make a total of 3 dozen cups.

Bake at 350 [deg.] until fila is light brown, about 15 minutes. (At this point, you can let fila cups cool on pan, then wrap and store at room temperature up to 4 days.)

Spoon 1 to 2 teaspoons goat cheese filling into center of each cup. Return to oven and bake until filling is warm, about 4 minutes. Let cool partially or completely on racks; serve. Makes 3 dozen. Allow 3 or 4 per person.

Goat cheese filling. In a blender or food processor, whirl until smoothly blended 1/2 cup (about 5 oz.) ripened goat cheese such as bucheron; 2 teaspoons dry white wine; 1/2 teaspoon rubbed sage; and 1 small clove garlic, chopped. Use, or cover and chill up to a week. Makes 1-1/8 cups.

Fila Cones with Walnut Filling Heavy foil 4 sheets of fila dough, each about 11 by 17 inches (1/8 to 1/6 lb.) 2 tablespoons butter or margarine, melted Walnut filling (recipe follows) Wine sauce (recipe follows)

Cut 6 squares of heavy foil, 5 to 6 inches each. Roll each into a cone, leaving about a 2-inch opening at the wide end.

Lay 1 fila sheet on work surface; brush lightly with butter. Lay another sheet on top; brush with butter. Repeat until you have 4 layers, buttering each layer.

Cut stack in half lengthwise, then cut each strip crosswise into thirds to make 6 squares. Turn each stack of squares over and lightly butter top side.

Lay a foil cone diagonally across the center of a square; roll fila around cone. Lay on a buttered 12-by 15-inch baking sheet, with the pointed tip of the open end down. Repeat to shape all the fila cones. Bake in a 300 [deg.] oven until golden brown, 20 to 25 minutes.

At this point, you can let cones cool on foil, then wrap airtight and store at room temperature 3 or 4 days.

Slip foil from fila cones and spoon about 1/2 cup filling into each cone. Return to baking sheets and place in a 350 [deg.] oven until filling is hot, about 10 minutes.

Serve each cone on a salad or dinner plate; accompany each with 3 tablespoons wine sauce. Makes 6 first-course servings.

Walnut filling. In a 10- to 12-inch frying pan over medium-high heat, melt 2 tablespoons butter or margarine. Add 1 small onion, minced, and 1 clove-garlic, minced. Stir often until onion is soft. Add 1 pound finely chopped mushrooms, 1/3 cup dry white wine, I teaspoon rosemary, 1/4 teaspoon each dry thyme leaves and dry marjoram leaves. Cook, uncovered, until liquid evaporates and mushrooms are lightly browned; stir often.

Remove from heat and stir in 1 cup chopped walnuts, 1/2 cup grated parmesan cheese, 1/2 cup shredded mozzarella cheese, and salt and pepper to taste. Use, or cover and chill up to 2 days. Makes 3 cups filling, enough for 6 fila cones.

Wine sauce. In a 3- to 4-quart pan over high heat, boil 2 cups dry white wine with 1/3 cup finely chopped onion until reduced to 1 cup. Add 2 cups whipping cream and boil uncovered until reduced to 1-1/4 cups. Use hot, or cover and chill up to 4 days; reheat to use. Makes 1-1/4 cups.

Fila Dessert Bundles 12 sheets of fila dough, each about 11 by 17 inches (about 1/3 to 1/2 lb.) 1/2 cup (1/4 lb.) butter or margarine, melted 12 canned babas au rhum (about 1 jar or can, 1-lb. size) or French crullers in syrup (recipe follows) 2 tablespoons raisins, optional 12 pieces thin satin, or grosgrain ribbon, each about 5 inches long Foil

Lay 1 fila sheet flat on a work surface and brush with 1 teaspoon of the butter; keep remaining fila covered with plastic wrap to prevent drying. Cut buttered sheet in half crosswise and stack one strip on top of the other. Again cut crosswise.

Place 1 baba (or piece of doughnut) and 1/2 teaspoon raisins in center of each stack.

Lift fila up and around baba, gathering at the top; tie pastry shut with a piece of ribbon, making a loose knot, and trim ends. Set the package on a buttered 10- by 15-inch rimmed pan.

Repeat these steps to shape remaining 11 parchment packages. Place them slightly apart in pan. At this point you can cover with plastic wrap and chill up to 1 day.

Cut 12 squares of foil, 5 inches each. Loosely cup a square of foil over the ruffled top of each parchment package. Bake in a 350 [deg.] over for 10 minutes; remove foil caps and continue to bake until ruffles are golden, about 5 minutes longer. Transfer from pan gently, using a wide spatula. Serve hot or at room temperature from a platter; untie knot and eat with a fork. Makes 6 to 12 dessert servings.

French crullers in syrup. In a 1- to 2-quart pan, combine 1/4 cup sugar, 2 tablespoons water, and 1/4 teaspoon each grated orange peel and ground coriander. Bring to a boil on high heat and boil, stirring, until sugar is dissolved.

Remove from heat and add 1-1/2 tablespoons light or dark rum. Cut 3 French crullers (doughnuts made with choux paste--not yeast or cake doughnut) into quarters and place in a bowl. Pour rum syrup over doughnuts and mix gently. Use, or cover and chill up to 2 days.
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Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Nov 1, 1985
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