Cheese Filled Filo Puffs
1/2 C ricotta cheese
8 oz feta cheese, crumbled
6 oz mozzarella cheese, shredded
2 garlic cloves, minced
1/3 C chopped Italian parsley
1 egg, beaten
salt and pepper to taste
9 sheets frozen filo dough, thawed
1/3 C butter, melted
In a large bowl combine the cheeses, garlic, parsley, egg, salt and pepper. After thoroughly washing your hands, combine all ingredients completely. Preheat your oven to 350 and lightly oil 2 baking sheets. Roll Filo out into one flat stack and cut lengthwise into thirds. Brush dough lightly with butter and work with one strip at a time. Place one tablespoon of the filling about one inch up from the bottom of the strip and bring the corner up over it. Continue in the same motion (folding corner over corner) until you reach the top of the strip, tuck under and place on a baking sheet. Continue until all filling/dough is used up and brush all of the tops with butter. Bake until edges are golden brown (about 20 minutes) and allow to cool slightly before serving.
*When working with Filo, keep the dough you are not working directly with covered with a damp towel to prevent drying.
1/2 C ricotta cheese
8 oz feta cheese, crumbled
6 oz mozzarella cheese, shredded
2 garlic cloves, minced
1/3 C chopped Italian parsley
1 egg, beaten
salt and pepper to taste
9 sheets frozen filo dough, thawed
1/3 C butter, melted
In a large bowl combine the cheeses, garlic, parsley, egg, salt and pepper. After thoroughly washing your hands, combine all ingredients completely. Preheat your oven to 350 and lightly oil 2 baking sheets. Roll Filo out into one flat stack and cut lengthwise into thirds. Brush dough lightly with butter and work with one strip at a time. Place one tablespoon of the filling about one inch up from the bottom of the strip and bring the corner up over it. Continue in the same motion (folding corner over corner) until you reach the top of the strip, tuck under and place on a baking sheet. Continue until all filling/dough is used up and brush all of the tops with butter. Bake until edges are golden brown (about 20 minutes) and allow to cool slightly before serving.
*When working with Filo, keep the dough you are not working directly with covered with a damp towel to prevent drying.
These puffs look delicious. I bet that they tasted wonderful too. So sorry I had to miss the get together. I have enjoyed getting to know Josh through his book. I think my daughter will be fine. Thank you for thinking of us and for your prayers on our behalf.
ReplyDeleteThese were delicious. I'm going to keep them in mind next time I need to make an appetizer. It's always fun to spend an evening with you and our group of foodies.
ReplyDeleteThese look so delicate and light! can't wait to try them. :-)
ReplyDeleteI absolutely love making and eating things in filo and your filling is fabulous! Love the combo of cheeses. Sounds so delicious! How many could I eat with a good book in the other hand?
ReplyDeleteI do wish I could have been there to try these in person. They look wonderful. And I so missed hearing everyone's comments about Josh's book!
ReplyDelete