Saturday, August 7, 2010
I have always wanted to use phyllo dough for something. I remember watching my mom make spanakopita and marveling at how when used correctly simple flour and oil could create something so divinely flakey and delicate. Well the time has come for me to try my hand at it. I found a recipe from the cookbook "The Candle Cafe" and then changed it according to what was in my refrigerator.
First I thawed the phyllo for about 3 hours in the fridge. I assembled the filling during that time too. The filling consisted of baked tofu, baked sweet potato, crimini mushrooms and finely chopped basil from the garden. I preheated my oven to 350 and tried to work quickly because I know how delicate phyllo can be. I first folded the phyllo lengthwise and then brushed olive oil on it. Then I put the ingredients in the middle of the sheet - about 1/4 cup total. Then I pulled all corners of the sheet together to form a little pocket. I then baked them for about 19 minutes and TA DA...I've successfully used phyllo.
If my mom was alive she would be so proud! My little girl didn't care for them until I named then "fairy pockets" then she was on them like white on rice! Oh and of course we dipped them in Sues organics sauces-tahini and brewers feast! YUMMY!!!