On Tuesday, December 4, 2012 2:10:39 AM UTC-8, Julie Bove wrote:
> I found some whole wheat Phyllo dough at PCC Market. I didn't even know
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> such a thing existed! So now... What to make with it?
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>
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> In the old days I might have made Baklava. I love the stuff! But I can't
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> have butter now and really shouldn't have sugar either. I have also made
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> various filled pastries. And little nests which I filled with an apple pie
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> type filling. I am thinking I might go with those. Daughter has been on a
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> baked apple kick. I bake the slices with cinnamon, a little salt, a little
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> Nucoa and some brown sugar Splenda. Yes, I know there is actual sugar in
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> that but I only use a small amount.
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>
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> Something savory would be nice as well, but not sure what. I have tried
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> Spanokopita in the past and although I liked the idea of it, I didn't like
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> the end result. I do remember making something with a black olive filling
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> in it but I don't have that recipe any more. I made some things to take to
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> a potluck at work and this woman who hates olives was wolfing them down.
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> She thought the filling was mushroom! Ha! I wish I could remember what was
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> in those because they really were good.
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>
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> So... What do you do with your Phyllo?

Beef Wellington
Piroshki/meat pies/empanadas
Pizza/calzoni?
Bake as is and then serve instead of bread with caviar, smoked fish, good salami. Use sour cream, creme freche, mascarpone, whipped butter, or cream cheese.
Napoleon pastry, baklava
In all pastries and cakes instead of/along with regular dough