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Julie Bove[_2_]

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

Thanks!