Category: Sweets – Other

This cinnamony treat is almost baklava, but with only a few easy ingredients, and a fraction of the work.  If using on a plat of mixed filo treats, cut the rolls into smaller pieces. Remember, there are approximately 24 sheets of dough in 1/2 a pound of filo – box is 1 pound.  Might as well double everything and freeze some.

Ingredients:

• 2 c ground walnuts, toasted
• 1/4 c sugar
• 2 tsp ground cinnamon
• 12 sheets frozen filo dough, thawed
• 1/2 c butter, melted  (1/4 pound)

Syrup:

• 1/2 c honey
• 1/2 c sugar
• 1/2 c water
• 1 Tab lemon juice

Directions:

1. Preheat oven to 350°.
2. Combine walnuts, sugar and cinnamon.
3. Place one sheet of filo dough on a 15×12-in. piece of waxed paper; brush with butter.  Don’t be too worried if it tears – rolling will cover it up.
4. Place a second filo sheet on top, brushing it with butter. (You can keep remaining filo covered with a damp towel to prevent it from drying out.)
5. Sprinkle with 1/4 cup walnut mixture.
6. Using waxed paper, roll up tightly jelly-roll style, starting with a long side, removing paper as you roll.
7. Slice roll into four smaller rolls; transfer rolls to a greased 13×9-in. baking dish.
8. Repeat with remaining filo dough and 1/4 cupfuls of walnut mixture.
9. Bake until light brown, 14-16 minutes.
10. Cool dish on a wire rack.
11. Meanwhile, in a small saucepan, combine all syrup ingredients.
12. Bring to a boil.
13. Reduce heat.
14. Simmer 5 minutes.
15. Cool 10 minutes.
16. Drizzle cinnamon rolls with syrup.
17. Sprinkle with remaining walnut mixture.

Servings:  24

Source: Taste of home

Looking for a little something special to share with friends or family? Try these crunchy treats. Remember, there are approximately 20 sheets of dough in each 1/2 pound of filo dough.  As long as you are at it, make more! They have a way of disappearing.  Multiply by 4 and you should be good to go.

Ingredients:

• 4 sheets phyllo dough
• 1/2 c butter, melted (1/4 lb)
• 1 tablespoon sugar
• 1/4 teaspoon ground cinnamon
• 2 ounces semisweet chocolate, finely chopped (more if you dip them as deep as you can and still hold on to them.)
• 1/2 teaspoon shortening
• 1/2 ounce white baking chocolate, melted

Directions:

1. Preheat oven to 425°.
2. Place one sheet of phyllo dough on a work surface.
3. Brush with butter.
4. Cover with a second sheet of phyllo.
5. Brush with butter. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.)
6. Cut phyllo lengthwise in half.
7. Cut each half crosswise into five rectangles (4-1/2×2-3/4 in.).
8. Tightly roll up rectangles jelly-roll style, starting with a long side.
9. Mix sugar and cinnamon.
10. Lightly brush sticks with butter.
11. Sprinkle with 1-1/2 teaspoons sugar mixture.
12. Place on an ungreased baking sheet.
13. Bake until lightly browned, 3-5 minutes.
14. Remove to a wire rack to cool.
15. Repeat with remaining ingredients.
16. In a microwave, melt semisweet chocolate and shortening.
17. Stir until smooth.
18. Dip one end of each phyllo stick in chocolate.
19. Allow extra to drip off.
20. Place on waxed paper.
21. Let stand until set.
22. Drizzle with white chocolate.

Serves:  Makes 20 rolls

Source:  Taste of Home

You know Bon Appetite – must be fancy!  You can use any dates (buy the  pitted for heaven’s sake) and any honey.  If you are putting these on a tray with other filo dough goodies, cut them into 2 inch pieces.  

Ingredients:

• 14 oz Medjool dates (about 1 1/2 cups), pitted
• 1/2 c walnuts, toasted
• 3 Tab plus 1/4 cup Greek honey or other honey
• 1 tsp finely grated orange peel
• 1/2 tsp cardamom seeds (from about 10 pods), finely ground in spice mill or in mortar with pestle (Really? Use 1/4 tsp of the already ground stuff!)
• 20  sheets fresh phyllo pastry or frozen, thawed (1/2 a package)
• 1/2 c (1 stick) unsalted butter, melted
• 1 c Greek whole-milk yogurt

Directions:

1. Combine dates, walnuts, 3 tablespoons honey, orange peel, and cardamom in processor.
2. Blend until paste forms.
3. Preheat oven to 375°.
4. Line rimmed baking sheet with parchment.
5. Cover phyllo stack with plastic wrap, then damp kitchen towel.
6. Remove 1 phyllo sheet from stack and place on work surface.
7. Brush with melted butter.
8. Top with second sheet.
9. Brush with butter.
10. Starting 1 inch from edge at short end of phyllo, spoon 3 tablespoons date mixture in dollops in row parallel to edge.
11. Mold date mixture into log, leaving 1/2-inch border at edges of phyllo.
12. Roll up date log in phyllo, enclosing filling and forming roll (filling will be exposed at ends).
13. Transfer to baking sheet; brush with butter.
14. Repeat with remaining phyllo, butter, and date mixture.
15. Bake until golden, about 23 minutes.
16. Cool on baking sheet.
17. Spoon yogurt into small bowl (or 10 individual bowls).
18. Drizzle remaining 1/4 cup honey over yogurt.
19. Place 1 phyllo roll on each plate. Serve with honey-yogurt for dipping.

Serves:  10

Source:   Bon Appetit

 

 

 

A twist on classic baklava, this recipe adds semisweet chocolate to the nut filling and drizzles even more on top.  Phyllo (filo) dough is not as tricky as it seems.  Works really well to have two people to do this – one to layer and one to brush.  Buy a soft 2 inch paint brush to speed things up. (Run it through the dishwasher first – duh!)

Ingredients:

• 1 lb slivered almonds (4 cups)
• 1 c semisweet chocolate chips
• 3/4 c sugar
• 2 Tab grated orange zest
• 1-1/2 c butter, melted
• 1 package (16 ounces)frozen phyllo dough, thawed (Should be approximately 40 sheets.  It is ok if the top set is short one or two.)

Syrup

• 1-1/4 c orange juice
• 3/4 c sugar
• 1/2 c honey
• 2 Tab lemon juice

Drizzle:

• 2 oz semisweet chocolate, chopped + Add New Category
• 3 Tab water

Directions:

1. Preheat oven to 325°.
2. Place almonds and chocolate chips in a food processor; pulse until finely chopped.
3. In a large bowl, combine almond mixture, sugar and orange zest.
4. Brush a 15x10x1-in. baking pan with some of the butter.
5. Unroll phyllo dough.
6. Layer 10 sheets of phyllo in prepared pan, brushing each with butter. Keep remaining phyllo covered with a damp towel to prevent it from drying out.
7. Sprinkle with a third of the almond mixture.
8. Repeat 10 layers plus filling twice, brushing each sheet with butter.
9. Top with remaining phyllo sheets, brushing each with butter.
10. Cut into 1-in. diamonds.
11. Bake until golden brown, 50-60 minutes.
12. Meanwhile, in a saucepan, combine syrup ingredients.
13. Bring to a boil.
14. Reduce heat.
15. Simmer, uncovered, 20 minutes.
16. In a small heavy saucepan, heat chocolate and water over very low heat until melted and smooth, stirring constantly.
17. Pour syrup over warm baklava.
18. Drizzle with chocolate mixture.
19. Cool completely in pan on a wire rack.
20. Refrigerate, covered, several hours or overnight.
21. You may have to re cut the diamonds.
22. Serve at room temperature.

Serves:  6 dz pieces

Source:  Taste of Home

Use this to fill little chocolate cups, or frost a lemon cake, or dip strawberries and angel cake chunks in.  Yummmm!

Ingredients:

• 2-3 C powdered sugar
• 2 Tab sour cream
• 1/4 tsp salt
• 2 Tab lemon juice
• Lemon zest

Directions:

1. Place the sour cream in a mixing bowl with 2 cups of the powdered sugar.
2. Mix and add salt and lemon juice.
3. Add more powdered sugar until icing is desired consistency.

Serves:    ?

Source:  A Bountiful Kitchen

This is for a deep 12 inch cast iron Dutch oven. Amounts are approximate, use whatever size cake mix and pie filling you have, easily double the recipe for bigger crowds.  It is not a crime to line your Dutch oven!  Foil or purchased.  Some people Mix the cake mix with Sprite or Ginger Ale to make a stiff dough.  Don’t tell anyone but this ill work in a pan in the oven.

Ingredients:

• 1 (18 1/4 ounce) box yellow cake mix or 1 (18 1/4 ounce) box white cake mix
• 1/2 c butter
• 2 (21 oz) cans fruit pie filling
• cinnamon, to taste
• 25 charcoal, briquettes (at least)

Directions:

1. Place Dutch oven over approximately 15 charcoal briquettes or over coals on a flat spot in the fire ring.
2. Empty pie filling into Dutch oven.
3. Spread dry cake mix on top of pie filling and spread evenly.
4. Sprinkle with cinnamon to taste.
5. Cut butter or margarine into even sized pieces and arrange on top.
6. Put lid on Dutch oven.
7. Arrange 10 hot charcoal briquettes in a checkerboard pattern on top or scatter hot coals over lid.
8. Bake until done (this could be anywhere from 10 to 45 minutes depending on how hot your fire/coals are).

Serves: 8

Source:  Genius Kitchen – Recipe by MommyMakes