Type what you have

Ingredients

• ✓ phyllo dough
• spinach
• sour cream
• salt
• black pepper
• egg
• cheddar cheese
• swiss cheese
• butter
• turkey sausage
• parsley

Instructions

1. 1 Heat a skillet over medium-high heat. Saute spinach until liquid is evaporated, about 5 minutes; be careful not to scorch. Blend in sour cream. Season with salt and pepper.
2. 2 Mix eggs, Cheddar cheese, and Swiss cheese together in a bowl. Season with salt and pepper.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Unroll phyllo dough and cover with a damp cloth. Place 2 sheets in a 9x13-inch baking pan. Brush top layer with butter using a basting brush. Repeat process 2 more times for a total of 6 sheets of layered phyllo dough.
5. 5 Spread the spinach mixture over the dough. Top with 6 more sheets of dough, brushing every second layer with butter.
6. 6 Spread 1/2 the sausage evenly over the dough. Add 1/2 the egg and cheese mixture. Repeat layering and buttering 4 more sheets of dough. Top with remaining sausage and remaining egg and cheese mixture. Add the remaining dough; do not butter the very top layer.
7. 7 Cut breaklava into even squares using a sharp knife. Butter the top layer and sprinkle with parsley.
8. 8 Bake in the preheated oven until top layer is lightly browned and egg mixture is set, 35 to 45 minutes. Re-cut along the pre-cut lines.

By AngPayne

Ingredients

• ✓ phyllo dough
• ✓ phyllo dough
• bread crumb
• prosciutto
• spinach
• provolone cheese
• green onion
• banana pepper
• egg
• water

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Prepare a 10 inch springform pan with nonstick cooking spray. Layer 8 sheets of phyllo dough into the bottom and sides of the pan, allowing the phyllo to hang 1/4 inch over the sides. Sprinkle 1/3 of the bread crumbs evenly into the bottom of the pan. Layer with 1/3 each of the prosciutto, spinach, provolone, green onions, and banana peppers. Repeat twice more to form three layers. Lay the edges of the exposed phyllo over the torte, then layer the remaining 6 sheets of phyllo dough over the top. Tuck the edges of the phyllo dough into the sides of the pan. In a small cup, mix together the egg and water. Brush over the top of the pastry.
3. 3 Bake for 30 minutes, then cover loosely with aluminum foil. Continue baking until brown, about 45 minutes. Let stand 10 minutes before removing from pan and serving.

By AUTUMNHEARTS

Ingredients

• ✓ phyllo dough
• butter
• chocolate hazelnut spread

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place one sheet of phyllo dough on a work surface. Brush half the sheet with butter; fold sheet over.
3. 3 Spread about 1 tablespoon chocolate-hazelnut spread in a 1/2-inch strip 1 inch from the bottom and sides of the folded phyllo. Spread butter over remaining dough surface.
4. 4 Fold the sides of the phyllo dough over the ends of the chocolate layer, and roll into a cigar shape, starting from the bottom. Place on a baking sheet. Repeat with remaining phyllo, butter, and chocolate-hazelnut spread.
5. 5 Bake in the preheated oven until golden brown, about 10 minutes.

By ainsliek

Ingredients

• ✓ phyllo dough
• salmon
• basil pesto
• olive oil

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside.
2. 2 Pat the salmon fillets dry with paper towel and season with salt and pepper. Lay skin-side down on a cutting board or plate and top each fillet with a tablespoon of pesto, or more to taste, ensuring the entire top of the fillet is evenly covered. Set aside while you prepare the phyllo.
3. 3 Lay a sheet of phyllo flat on a work surface and brush with olive oil. Lay another sheet on top, brushing with oil. Repeat process for a total of four sheets, leaving the top of the last sheet dry.
4. 4 Place one of the prepared salmon fillets at the bottom of the stack of phyllo sheets with the pesto side facing up. Roll over once, so the skin side is facing up, then fold over the sides. Brush all over with oil.
5. 5 Continue rolling until the end of the phyllo, then place on the parchment-lined baking sheet with the pesto side facing up and brush the top with oil. Score the top 2 to 3 times to allow steam to release.
6. 6 Bake parcels in the preheated oven for 20 to 25 minutes, until the phyllo is golden brown. Remove from oven and let rest a minute or two before serving.

By Diana Moutsopoulos

Ingredients

• ✓ phyllo dough
• brie cheese
• raspberry jam
• butter
• honey
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Slice the brie into squares about ½ inch thick and 1 to 1 ½ inches wide.
3. 3 Roll out 1 sheet of phyllo dough vertically on a large work surface. Brush the bottom half of the dough with melted butter, then fold the top half over onto itself.
4. 4 Place 1 piece of cheese in the bottom center of the dough, about 2 inches from the edges. Spoon about 2 teaspoons raspberry jam onto the cheese. Brush melted butter around the rest of the dough.
5. 5 Fold in the bottom 2 inches of dough over the cheese, then fold in both sides. Brush more butter onto the remaining dough, then carefully roll the filling upwards until it is wrapped fully. Brush more butter on top and set into the air fryer tray. Set air fryer to 375 degrees F (190 degrees C).
6. 6 Air fry in batches to avoid overcrowding until golden-brown, 4 to 5 minutes.
7. 7 Garnish with a thin drizzle of honey and a pinch of flakey salt. Serve immediately.

By Annie Campbell

Ingredients

• ✓ phyllo dough
• salmon fillet
• butter
• salt
• black pepper
• dijon mustard

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cut the filets into log shaped pieces, about 2 inches wide by 5 inches long, keeping the filet portions separate. Take 2 sheets of phyllo dough, placing one on top of the other, and brush lightly with melted butter, covering the one side completely.
3. 3 Place a portion of salmon (6 ounces), on the edge, nearest you, of the phyllo dough. Sprinkle with salt and pepper to taste. Coat the portion of salmon with 1 tablespoon of Dijon mustard.
4. 4 Fold the phyllo dough, nearest you, over the salmon and make one complete wrap. Take the sides of the dough and fold them towards the center, and continue rolling up the dough. Brush all sides with butter, covering completely and place on a cookie sheet. Repeat steps for remaining portions of salmon.
5. 5 Bake in preheated oven for 20 minutes or until phyllo dough is golden brown.

By Heidi S

Ingredients

• ✓ phyllo dough
• butter
• olive oil
• egg white
• parmesan cheese
• black truffle salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cut 2 sheets of parchment paper to fit on a baking sheet. Combine melted butter and truffle oil in a small bowl.
2. 2 Place 1 sheet of parchment on a flat work surface. Gently place 1 sheet of phyllo dough on top. Brush lightly with the butter mixture right up to the edges, being careful not to tear the sheet. Place another sheet of phyllo on top. Press down to remove any air pockets, and brush with butter. Repeat 3 more times. Brush the 5th and last sheet with egg white instead of butter. Sprinkle with 1/2 of the Parmesan cheese, truffle salt, and pepper.
3. 3 Cut the phyllo into 40 squares, or into the shape of your choice, using a pizza cutter. Slide the whole parchment sheet onto the baking sheet.
4. 4 Bake in the preheated oven until lightly browned, 6 to 8 minutes. Keep a close eye on them, as they tend to brown quickly. Remove parchment sheet from baking sheet and let cool.
5. 5 Repeat process with remaining ingredients. Let crackers cool and serve immediately, or store at room temperature in a sealed container.

By France Cevallos

Ingredients

• ✓ phyllo dough
• yukon gold potato
• butter
• onion
• chicken bouillon
• salt
• pepper
• butter

Instructions

1. 1 Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
2. 2 While the potatoes are boiling, heat 1/4 cup butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent.
3. 3 In a large bowl, mash the potatoes until smooth. Mix in onion and butter mixture, crumbled bouillon, and salt and pepper to taste.
4. 4 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
5. 5 Layer 3 sheets of phyllo dough one on top of the other, and cut this triple-layered sheet in half. Drop one spoonful of potato mixture into each phyllo piece. Roll dough around mixture, tucking ends under. Repeat this step with remaining sheets of phyllo dough to make 12 knishes. Brush with remaining 1/4 cup butter, and place on baking sheet.
6. 6 Bake in a preheated oven 30 to 40 minutes, or until golden brown.

By Cathy Johnston

Ingredients

• ✓ phyllo dough
• butter
• halibut fillet
• salt
• pepper
• dill
• lemon juice
• whipping cream
• green onion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half.
3. 3 Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet. Place on a baking sheet, and lightly brush with butter. Repeat with remaining fillet.
4. 4 Bake in a preheated oven until pastry is puffed and golden brown, about 12 to 15 minutes.
5. 5 Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium, and stir in cream. Simmer until cream thickens somewhat. Stir in green onions, and season with salt and pepper. Serve halibut on a pool of sauce.

By JAYDA

Ingredients

• ✓ phyllo dough
• milk
• farina
• honey
• egg
• apricot
• walnut
• candied orange peel
• orange extract
• butter

Instructions

1. 1 Bring milk to a boil in a small saucepan over medium heat; whisk in farina. Reduce heat to low, whisking vigorously until smooth, thick, and mixture detaches from bottom of the pan, about 3 minutes. Cool, about 15 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
3. 3 Whisk honey and egg into cooled farina until smooth; stir in apricots, walnuts, orange peel, and orange extract until combined.
4. 4 Work with 1 phyllo sheet at a time, cover the rest with a tea towel so they won't dry out. Cut phyllo sheet in half crosswise with scissors. Place each phyllo piece in a muffin cup; gently press down so it sits on the bottom and fills the cup. Repeat with remaining phyllo sheets.
5. 5 Divide farina filling among muffin cups. Pinch phyllo tops together with your fingertips to seal. Drizzle tops with melted butter.
6. 6 Bake in the preheated oven until tops start to brown, about 15 minutes. Loosen pastries out of the muffin cups using a dinner knife; transfer to a baking sheet. Continue baking until evenly browned, 10 to 15 minutes more.
7. 7 Serve lukewarm or at room temperature.

By nch

Ingredients

• ✓ phyllo dough
• ghee
• clarified butter
• granulated sugar
• cinnamon
• salt
• milk
• heavy cream
• egg
• vanilla extract
• powdered sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Brush 1 tablespoon butter in bottom and up sides of a 9 1/2-inch deep dish pie plate.
2. 2 Combine sugar, cinnamon, and salt in a small bowl.
3. 3 Place 1 sheet of phyllo dough on a cutting board or clean work surface; brush butter over 1 side. Carefully scrunch up phyllo by pushing the short sides towards another to create a rope.
4. 4 Loosely wrap into a coil and place in the center of the prepared baking dish. Repeat with remaining phyllo sheets and butter, placing and forming around the center coil to form a concentric circle, packing them in tightly.
5. 5 Sprinkle 2 tablespoons of the spiced sugar mixture on top.
6. 6 Bake in the preheated oven until golden, about 25 minutes. Remove from oven and reduce oven temperature to 325 degrees F (165 degrees C).
7. 7 While phyllo bakes, heat milk and cream in a small saucepan over medium heat until it just begins to boil. Remove from heat.
8. 8 Whisk together eggs, vanilla, and remaining spiced sugar mixture in a bowl; gradually add hot milk, whisking constantly, until combined. Immediately pour spiced milk over phyllo in the baking dish and return to the oven.
9. 9 Bake until custard is just set, 20 to 25 minutes. Dust with powdered sugar. Serve warm or at room temperature. Recipe developed by Laura Kanya

By Diana Moutsopoulos

Ingredients

• ✓ phyllo dough
• mixed vegetable
• egg
• olive oil
• garlic
• feta cheese
• butter
• salt
• pepper
• dill weed
• onion powder

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish with olive oil.
2. 2 Place vegetables in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes; drain.
3. 3 Meanwhile, in a large bowl combine egg, 1 tablespoon olive oil, garlic, feta cheese and melted butter. Stir in salt, pepper, dill and onion powder. Fold steamed vegetables into egg mixture.
4. 4 Lay 4 sheets phyllo dough in the prepared dish and brush with olive oil. Lay 4 more sheets of dough in the dish, so that the edges overlap in the pan but most of the dough extends beyond the sides of the dish.
5. 5 Spoon vegetable mixture into dish and fold dough across the top. Brush with olive oil.
6. 6 Bake in preheated oven for 30 to 35 minutes.

By Anne Buchanan

Ingredients

• ✓ phyllo dough
• sugar
• stevia
• cornstarch
• nutmeg
• salt
• egg yolk
• milk
• butter
• rum
• sugar
• stevia
• butter
• heavy cream
• nutmeg

Instructions

1. 1 In a medium bowl, stir together sugar, stevia, cornstarch, nutmeg, and salt. Add yolks and stir until smooth.
2. 2 In a medium saucepan, bring milk to a simmer. Slowly whisk about half the milk into the yolk mixture, then whisk yolk mixture into remaining milk in saucepan. Place back on heat and cook, stirring constantly, just until thickened. Strain through a fine sieve into a medium bowl and stir in butter and rum.
3. 3 Press a piece of plastic wrap directly on surface of pastry cream and refrigerate until well chilled, at least 2 hours.
4. 4 Preheat oven to 400 degrees F.
5. 5 In a small bowl, stir together sugar and stevia. Lay out phyllo dough in a stack on a flat surface and cover with a dry kitchen towel, then a damp kitchen towel.
6. 6 Place 1 sheet of phyllo in front of you, brush lightly with butter, and sprinkle lightly with sugar-stevia mixture. Place another phyllo sheet on top and brush with butter and sprinkle with sugar-stevia mixture. Repeat this layering until there are 8 layers of phyllo, then brush top layer with butter and sprinkle with sugar-stevia mixture.
7. 7 Cut phyllo lengthwise in half to make 2 long rectangles. Cut rectangles crosswise every 2 inches. Transfer as many of the rectangles as possible to a large baking sheet, leaving a little space between them. Nest another baking sheet of the same size on top so the phyllo rectangles are pressed between the baking sheets.
8. 8 Bake until browned and crisp, 12 to 16 minutes. Transfer to a rack to cool completely and repeat with any remaining phyllo rectangles, baking and cooling them completely.
9. 9 In a medium bowl, beat cream until stiffly whipped. Stir pastry cream just until smooth, then fold in whipped cream.
10. 10 To assemble, lay 1/3 of the phyllo rectangles on a countertop in front of you. Spread a layer of pastry cream over each rectangle, then top with another phyllo rectangle. Spread another layer of pastry cream over phyllo, then top with a final phyllo rectangle. There should be 3 phyllo layers and 2 pastry cream layers.
11. 11 Dust each Napoleon with a little grated nutmeg and serve immediately.

By In The Raw

Ingredients

• ✓ phyllo dough
• butter
• egg white
• everything bagel seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cut 2 sheets of parchment paper to fit on a baking sheet.
2. 2 Place 1 sheet of parchment on a flat work surface. Gently place 1 sheet of phyllo dough on top. Brush lightly with butter right up to the edges, being careful not to tear the sheet. Place another sheet of phyllo on top. Press down to remove any air pockets, and brush with butter. Repeat 3 more times. On the 5th sheet, brush with egg white instead of butter. Sprinkle with 1/2 of the bagel seasoning.
3. 3 Cut the phyllo into 40 squares, or into the shape of your choice, using a pizza cutter. Slide the whole parchment sheet onto the baking sheet.
4. 4 Bake in the preheated oven until lightly browned, 6 to 8 minutes. Keep a close eye on them, as they tend to brown quickly. Remove parchment sheet from baking sheet and let cool.
5. 5 Repeat process with remaining ingredients. Let cool and serve immediately, or store at room temperature in a sealed container.

By France Cevallos

Ingredients

• ✓ phyllo dough
• feta cheese
• egg
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
2. 2 Mix feta cheese and eggs together in a bowl for the filling.
3. 3 Lay one sheet of phyllo on a work surface and brush liberally with olive oil. Top with another sheet and brush again with oil. Repeat for a total of four sheets, but do not brush the top of the fourth sheet. Transfer the stack of oiled sheets to one of the prepared cake pans. Drape over the bottom of the pan, trying not to be too perfect about it; you want some folds and wrinkles in the phyllo.
4. 4 Spread 1/2 of the filling over the phyllo in an even layer. Fold the overhanging phyllo over the filling, again letting natural folds and wrinkles occur. Loosely lay one sheet of phyllo over the top, brush with oil, and use the oiled brush to pat down the sides all around the circumference of the cake pan.
5. 5 Repeat Steps 3 and 4 with remaining phyllo, oil, and filling to assemble the second pie.
6. 6 Bake both pies in the preheated oven until the tops are a deep golden brown, 45 to 55 minutes. Let cool slightly before slicing. Serve warm or at room temperature.

By Diana Moutsopoulos

Ingredients

• ✓ phyllo dough
• butter
• ricotta cheese
• white sugar
• egg
• orange zest
• vanilla extract
• nutmeg
• raspberry
• confectioners' sugar

Instructions

1. 1 Drain ricotta cheese in a sieve for 20 minutes; set aside.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Spray 6 3-inch loose-bottomed tart pans with nonfat cooking spray.
3. 3 Leave phyllo sheets in a stack and use a ruler to trace 6 5-inch squares onto top sheet (3 squares across and 2 squares down). Using a sharp knife, cut along traced lines, through all 5 sheets of dough. Immediately line each tart pan with 5 sheets of dough, lightly brushing melted butter or margarine between each layer. Trim edges of dough.
4. 4 In a medium mixing bowl, combine ricotta, sugar, egg, orange rind, vanilla extract, and nutmeg. Beat with electric mixer until smooth. Pour an equal amount of mixture into each tart pan.
5. 5 Bake in preheated oven for 25 minutes, until golden brown. Cool tarts slightly, then arrange raspberries on top. To serve, remove tarts from pans and sprinkle with confectioners' sugar.

By Violet

Ingredients

• ✓ phyllo dough
• shallot
• garlic
• white pepper
• vermouth
• brie cheese
• butter

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Stir the shallot, garlic, white pepper, and vermouth together in a small bowl; set aside. Cut the rind off the top of the brie cheese, leaving a 1/4-inch lip around the edge. Place the brie cheese onto a baking sheet, and spoon the shallot mixture over top. Fold the phyllo sheets in half to make square pieces. Wrap the brie with the phyllo squares, tucking the edges underneath of the brie cheese. Trim the corners if needed to avoid tucking too much pastry underneath. You want complete enclosure, but without too much overlap. Brush the top with melted butter to make the pastry brown in the oven.
3. 3 Bake in the preheated oven until the phyllo has turned golden brown and the brie cheese is very soft, about 20 minutes. Serve warm.

By Merrittorious

Ingredients

• ✓ phyllo dough
• olive oil
• onion
• spinach
• salt
• feta cheese
• cottage cheese
• egg
• butter

Instructions

1. 1 Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt. Stir in feta cheese, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough.
4. 4 Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.

By Kathleen

Ingredients

• ✓ phyllo dough
• sweet apple
• raisin
• currant
• cinnamon
• white sugar
• brown bread
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a bowl, combine apples, raisins, currants, cinnamon, sugar and bread crumbs. Stir well.
3. 3 Spread several sheets of pastry generously with melted butter and lay them on atop the other on a baking sheet. Spread the fruit mixture evenly over the top sheet, then roll the sheets up to form a log shape. Brush with melted butter again.
4. 4 Bake in preheated oven 30 minutes, until pastry is golden brown and fruit is tender.

By Heather

Ingredients

• ✓ phyllo dough
• strawberry
• cottage cheese
• cream cheese
• sugar
• egg yolk
• egg
• vanilla extract
• lemon zest
• butter
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13x2-inch baking pan.
2. 2 Drain strawberries and reserve juice in a bowl. Chop into pieces and add any remaining juice to the bowl.
3. 3 Combine cottage cheese, cream cheese, 1/2 cup sugar, egg yolks, whole egg, vanilla extract, and lemon zest in a bowl. Blend together using an electric mixer on medium speed. Stir in the drained strawberries.
4. 4 Place phyllo dough sheets between dampened towels to keep moist.
5. 5 Place 1 phyllo sheet on the prepared pan. Brush with melted butter. Repeat until 1/2 of the sheets are left.
6. 6 Spoon the strawberry-cheese mixture over the top layer of phyllo; spread evenly. Layer the remaining phyllo sheets on top, brushing each with butter.
7. 7 Bake in the preheated oven until golden brown, about 1 hour.
8. 8 Combine 1/2 cup reserved strawberry juice, remaining 1/2 cup sugar, and lemon juice in a saucepan over medium heat. Cook into a thick syrup, about 5 minutes.
9. 9 Spoon hot syrup evenly over the baked baklava. Let cool before cutting into pieces.

By nguimond

Ingredients

• ✓ phyllo dough
• pecan
• dark chocolate
• white sugar
• cinnamon
• butter
• orange juice
• honey
• water
• white sugar
• lemon juice
• semisweet chocolate
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 10x14-inch baking pan with butter.
2. 2 Mix pecans, dark chocolate, 3/4 cup sugar, and cinnamon in a bowl.
3. 3 Trim phyllo dough to fit prepared baking pan. Layer 8 sheets of phyllo dough in prepared baking pan, brushing each sheet with melted butter; sprinkle with 2 cups pecan mixture. Spread butter on 4 more sheets of phyllo and layer over pecans; sprinkle with 2 more cups pecans. Repeat layers with 4 more sheets of phyllo and remaining pecans. Pour any leftover butter over baklava.
4. 4 Cut through the top few layers of phyllo lengthwise, leaving bottom layer intact, to create 4 long rows. Make evenly-spaced zigzag cuts along each row to create 48 small triangles, again leaving bottom layer of phyllo intact.
5. 5 Bake in the preheated oven until phyllo dough is golden brown and flaky, about 1 hour; immediately finish cutting through to bottom layer of baklava.
6. 6 Bring orange juice, honey, water, 1/2 cup sugar, and lemon juice to a boil in a saucepan; reduce heat to medium and simmer until thickened, about 20 minutes. Pour sauce over baklava.
7. 7 Melt remaining 2 ounces semisweet chocolate and 1 teaspoon butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
8. 8 Drizzle chocolate over baklava. Cover and refrigerate until ready to serve.

By Robin C

Ingredients

• ✓ phyllo dough
• feta cheese
• sour cream
• cottage cheese
• cream cheese
• egg
• milk
• vegetable oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly.
2. 2 Mix feta cheese, sour cream, cottage cheese, cream cheese, and eggs together in a bowl. Whisk milk and oil together in a small bowl.
3. 3 Brush milk-oil mixture over 3 sheets of phyllo dough and stack together. Place some of the cheese mixture in a straight line on one end of the dough. Roll up tightly to form a spiral shape. Transfer spiral to the baking sheet. Repeat with remaining milk-oil mixture, phyllo dough, and cheese mixture.
4. 4 Bake burek in the preheated oven until golden brown, about 40 minutes.

By An Ko

Ingredients

• ✓ phyllo dough
• butter
• gianduja chocolate
• unsweetened chocolate
• mascarpone cheese
• white sugar
• egg yolk
• hazelnut liqueur
• egg white

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C.) Butter a 9 inch springform pan. Lay one sheet of phyllo dough in the pan. Tuck it into the pan and let the edges overhang the rim. Brush with butter and layer a second sheet of phyllo. Butter this sheet. Continue until you have used all four sheets of phyllo. End with butter. Use as little butter as possible. Cover the phyllo-filled pan with a damp cloth.
2. 2 In the top of a double boiler, heat gianduia chocolate and unsweetened chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
3. 3 In a large bowl, beat the mascarpone cheese until smooth. When no lumps remain, begin to beat in the sugar a little at a time. Beat in the egg yolks one at a time incorporating each yolk completely before adding the next. Finally beat in the melted and cooled chocolates and the liqueur.
4. 4 Beat the egg whites until they just get stiff. Do not over beat. Fold 1/3 of the egg whites into the cheese mixture, then quickly fold in the remaining whites until no streaks remain. Be careful not to deflate the whites as much as possible. Pour the filling into the phyllo-lined pan. Tuck the edges of the phyllo into the pan making a bit of a rim.
5. 5 Bake in the preheated oven for 45 to 60 minutes, or until filling is set. It will still seem a little loose in the center. When the cake appears done, turn off the oven, prop open the oven door with a wooden spoon and let the cake remain in the oven for another hour. Then place the cake in the refrigerator until completely chilled.

By SMQ1404

Ingredients

• ✓ phyllo dough
• onion
• garlic
• olive oil
• mushroom
• spinach
• egg
• ricotta cheese
• parmesan cheese
• sour cream
• bread crumb
• parsley
• butter
• sesame seed

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Saute onion and garlic in oil in large saucepan until onion is translucent. Add mushrooms and spinach and continue cooking until mushrooms have released their juices and spinach has wilted. Continue cooking until liquid has evaporated. Remove from heat.
3. 3 Beat eggs slightly in large bowl. Add ricotta and parmesan, sour cream, bread crumbs and parsley to eggs. Drain excess liquid from vegetables, then add to cheese mixture. Stir until well blended.
4. 4 Brush some of melted butter on large baking sheet. Count out 6 phyllo leaves and carefully lift them up and lay flat on buttered baking sheet.
5. 5 Spread filling over middle of leaves, leaving a 3 inch border all around. Brush edges with butter.
6. 6 On top of the filling, lay down 2 leaves of phyllo at a time, brushing top leaf with butter each time. After 4 pairs, fold corners of all phyllo leaves up over filling, and brush with butter.
7. 7 Lay down 2 more pairs of leaves, buttering top leaf of each pair. Tuck edges under torta, corners first, then sides. Sprinkle top with sesame or poppy seeds.
8. 8 Bake at 375 degrees F (190 degrees C) for 50 minutes or until filling is set and phyllo is crisp and golden. Allow to rest 10 minutes before slicing.

By Christine L

Ingredients

• ✓ phyllo dough
• ricotta cheese
• mozzarella cheese
• white sugar
• butter
• sugar
• water
• lemon juice
• rose water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Prepare kanafa: Finely chop frozen, shredded phyllo dough using a food processor until the strands are about the size of a grain of rice. Pour into a large mixing bowl.
3. 3 Mix together ricotta, mozzarella, and sugar in a separate bowl.
4. 4 Place butter in a large, microwave-safe liquid measuring cup or bowl with a spout. Heat in a microwave until completely melted, and let it sit for several minutes until a thick white foam has formed on top. Clarify butter by using a spoon to skim off the foam.
5. 5 Carefully pour butter into the bowl of phyllo dough. Avoid pouring in the white milk solids at the bottom of the clarified butter. Use your hands to mix butter and dough together. Make sure butter is absorbed by taking handfuls of the dough and rubbing it between your palms.
6. 6 Evenly spread buttered phyllo dough into a 9x13-inch pan and firmly press it into the bottom and edges. Spread cheese mixture onto the dough, avoiding the edges of the pan.
7. 7 Bake in the preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 30 to 35 minutes.
8. 8 While the kanafa is baking, prepare the syrup: Combine 1 cup sugar and water in a small saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and stir in lemon juice. Simmer, stirring constantly, until the sugar is dissolved and the mixture is thickened, 5 to 7 minutes. Be careful not to let the mixture turn golden and caramelize. Remove from heat and add rose water; set aside.
9. 9 Remove kanafa from the oven. Place a large platter or baking sheet over the baking dish. Using oven mitts, carefully invert the baking dish onto the platter so phyllo is on top. Pour syrup over kanafa. Cut into pieces and serve while hot.

By Noura

Ingredients

• ✓ phyllo dough
• butter
• nut
• cinnamon
• water
• sugar
• honey
• vanilla extract

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13-inch pan.
2. 2 Chop nuts; toss with cinnamon in a bowl. Set aside.
3. 3 Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, thoroughly brush with butter using a pastry brush. Repeat until you have 8 sheets layered.
4. 4 Sprinkle 2 to 3 tablespoons cinnamon-nut mixture on top; layer with two sheets of dough, brush with melted butter, and top with more cinnamon-nut mixture. Continue layering in this way until nut mixture is used up, finishing with a final layer of phyllo about 6 to 8 sheets deep.
5. 5 Cut into diamond or square shapes all the way to the bottom of the pan using a sharp knife. You may cut into 4 long rows then make diagonal cuts. Bake until baklava is golden and crisp, about 50 minutes.
6. 6 Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add honey and vanilla; simmer for about 20 minutes.
7. 7 Remove baklava from the oven; immediately spoon sauce over top. Cool.
8. 8 Once completely cooled, serve baklava in cupcake papers to make it easier to handle.
9. 9 Enjoy!

By Donna

Ingredients

• ✓ phyllo dough
• nut
• cinnamon
• butter
• sugar
• water
• honey
• vanilla extract
• lemon zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
2. 2 Toss together nuts and cinnamon. Unroll phyllo and cut the whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
3. 3 Place 2 sheets of phyllo in the bottom of the prepared dish. Brush generously with some of the melted butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo.
4. 4 Using a sharp knife, cut baklava into 4 long rows, then diagonally 9 times to make 36 diamond shapes. Be sure to cut all the way through to the bottom of the layers.
5. 5 Bake in the preheated oven until golden brown and crisp, about 50 minutes.
6. 6 While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla, and lemon zest; reduce heat and simmer 20 minutes.
7. 7 Remove baklava from the oven and immediately spoon syrup over it. Let cool completely before serving. Store uncovered.

By Arvilla

Ingredients

• ✓ phyllo dough
• walnut
• white sugar
• cinnamon
• margarine
• vegetable oil
• sugar
• water
• lemon juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Cut phyllo dough to size of pan, and place half the sheets in the bottom of the pan. Grind walnuts with 1/2 cup sugar and cinnamon in food processor or blender. Spread ground walnut mixture evenly over phyllo. lace remaining phyllo sheets on top of walnut mixture.
3. 3 Melt margarine with oil in small saucepan over low heat or in microwave. Brush over top layer of phyllo. Cut top layers of phyllo into diamond shapes with a sharp knife.
4. 4 Bake in preheated oven on center rack until golden brown, about 30 minutes.
5. 5 While baklava is baking, make the syrup: Combine 3 1/2 cups sugar, water and lemon juice in large saucepan over medium-high heat. Bring to a boil, then remove from heat. Let cool slightly.
6. 6 Remove baklava from oven and pour syrup over hot pastry. Cool completely before serving.

By ESHEEN

Ingredients

• ✓ phyllo dough
• ground chicken
• shallot
• marsala wine
• paprika
• cumin
• garlic powder
• red pepper flake
• parsley
• butter
• chicken broth
• heavy cream
• sour cream
• paprika
• salt
• cayenne pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 In a medium bowl, mix together the ground chicken, shallots, wine, paprika, cumin, garlic powder, and red pepper flakes.
3. 3 Lay out one phyllo sheet on a clean surface, and brush with a light layer of melted butter. Place another sheet on top. Form a 1/2 inch thick strip of the chicken mixture along the long side of the sheets of dough. Roll up like a long cigar, dabbing the end of the dough with a little butter to seal. Cut into 3 inch sections to make cigars. You should get 3 cigars per roll. Place the cigars in a baking dish, and repeat the process with the remaining dough and filling.
4. 4 Bake for 18 minutes in the preheated oven, or until the rolls are deep golden brown and crispy.
5. 5 While the cigars are baking, whisk together the cream, sour cream, paprika, salt, and cayenne pepper in a small saucepan over medium heat. Cook and stir just until the sauce is hot. Do not boil. Remove from heat and serve as a dipping sauce for the cigars.

By Sabrina Bingham

Ingredients

• ✓ phyllo dough
• pork sausage
• spinach
• green onion
• red pepper flake
• ricotta cheese
• feta cheese
• salt
• black pepper
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Cook and stir sausage in a large skillet over medium-high heat, breaking it apart with a spatula, until cooked through, 5 to 7 minutes. Reduce heat to medium. Add spinach, green onions, and pepper flakes; cook until spinach is thawed, 3 to 5 minutes.
3. 3 Off heat, stir in ricotta and feta cheeses; season with salt and black pepper.
4. 4 Unwrap phyllo dough; cover with a damp towel to keep from drying out.
5. 5 Place 1 phyllo sheet, working with 1 sheet at a time and keeping remaining sheets covered, on a flat work surface; brush ½ of sheet with melted butter. Fold sheet in half lengthwise; place ¼ to ½ cup sausage filling in top-left corner. Fold bottom-left corner over filling into a triangle shape. Continue folding edge over edge to end of dough, and a triangle is formed. Place triangle on the prepared baking sheet. Repeat with remaining phyllo sheets, melted butter, and sausage filling.
6. 6 Brush triangles with melted butter.
7. 7 Bake in the preheated oven until golden brown, about 25 minutes.

By Wanderzest