Some days, you do not feel like cooking up a storm, yet you still want something tasty and homemade. I have learned to keep frozen pastry dough as a pantry staple for such days.
Frozen puff pastry dough, phyllo sheets, and phyllo cups are readily available at grocery stores, and with the addition of just a few ingredients and a little finesse working with phyllo pastry sheets, you can create fabulous appetizers, desserts, and hearty main courses.
The Rueben sandwich has always been a favorite of mine, but it became even tastier rolled up in puff pastry and baked golden brown with Swiss cheese oozing out.
Over the years, I have made thousands of the spicy sausage and mustard phyllo triangles for parties, and once you figure out the kinks in the very thin sheets, you can put together 100 of them in an hour. Thawing the dough correctly is the key; moving it to the refrigerator to thaw, then to the counter to knock the chill off. Keeping the dough covered with a damp paper towel will keep it from drying out while you work quickly, brushing and layering each sheet, and folding the pastry around your filling.
Working with frozen puff pastry is much simpler, but cooking the dough at a high temperature and brushing it with an egg wash is most important to ensure the pastry puffs and the layers separate and the outside is shiny and golden. The honey pecan puffs do not require an egg wash since you are drizzling honey over the tops, which gives the little puffs a golden, caramel-like topping with a tender yet chewy bite.
These recipes are perfect appetizers for parties and get-togethers when you want something tasty and filling.
Keep these doughs and cups on hand and you will have the appetizer you were waiting for in a snap! Happy Spring, y’all!
Sausage and Spicy Mustard Phyllo Triangles
½ pound ground hot sausage
½ pound ground maple sausage
1 cup cream
½ cup spicy brown mustard or Dijon mustard
½ teaspoon ground nutmeg
1 roll phyllo pastry sheets (16 sheets)
1stick butter, melted
1 jar bacon jam or other spicy jam (optional)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a medium-size skillet, brown sausages over medium heat, stirring to break into crumbles. Drain on paper towels when completely cooked, squeezing out as much liquid as possible. Wipe skillet with a paper towel and return sausage to pan over medium heat. Add cream, mustard, and nutmeg, stirring to combine. Continue cooking until cream and mustard are absorbed and mixture holds together and mounds easily on a spoon. Remove pan from heat and cool. When ready to assemble, lay 1 dough sheet on a work surface. Brush with melted butter and repeat with 3 more sheets. Cut dough into 5 strips, placing a spoonful of sausage at top of each strip. Starting with the left corner fold over to form a triangle. Continue folding pastry in this fashion, as if folding a flag. Place triangles on baking sheet and continue process with remaining dough and sausage until all used. Brush triangles with melted butter and place pan in hot oven for 18 to 20 minutes or until golden brown. Transfer to a serving tray and serve with bacon jam or extra spicy mustard.
Yield: 20 pastries
Deviled Eggs in Phyllo Cups
This recipe makes it very simple to serve several variations of stuffed eggs without worrying about eggs slipping on your platter.
5 eggs, cooked and shells removed
¼ cup mayonnaise
1 teaspoon yellow mustard
1 teaspoon white vinegar
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon paprika
5 jalapeño-stuffed queen olives, minced
1 tablespoon fresh dill, minced
1 tablespoon sweet pickle relish
1 teaspoon horseradish sauce
1 tablespoon sundried tomatoes, patted dry and chopped
1 tablespoon fresh thyme leaves, chopped
1 tablespoon chopped fresh chives
15 frozen phyllo dough shells
Herbs for garnish
In the bowl of a food processor, place eggs, mayonnaise, mustard, salt, garlic powder, and paprika. Pulse until mixture is smooth. Check seasonings and divide between 3 bowls. In first bowl, add chopped olives and minced dill and mix well. Season with salt and freshly ground pepper. In second bowl, add pickle relish and horseradish sauce. Season with salt and freshly ground pepper. In third bowl, stir in sundried tomatoes, fresh thyme, and fresh chives. Stir well and season with salt and freshly ground pepper. Fill shells with 3 different fillings and garnish as desired with fresh herbs. Cover and refrigerate until ready to serve.
Yield: 15 stuffed pastry shells
Puff Pastry Pizza
1 sheet frozen puff pastry, thawed
½ cup buffalo sauce
1 cup cooked chicken, shredded
1 (1.25-ounce) can sliced black olives, drained
¼ red onion, thinly sliced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
2 cloves garlic, minced
1 teaspoon fennel seeds
Pinch red pepper flakes
1/3 cup ranch dressing
½ cup fresh grated mozzarella cheese
½ cup grated cheddar cheese
½ cup grated parmesan cheese
1 egg yolk whisked together with 2 tablespoons cream
Preheat oven to 400 degrees. Roll puff pastry on a floured board to form a 12 x 6 inch rectangle. Spray a 12-inch rectangular tart pan with cooking spray. Press dough into pan, crimping edges. Spread bottom of dough with buffalo sauce. Cover with shredded chicken, sliced olives, and red onions. In a small bowl mix parsley, basil, garlic, fennel seeds, and red pepper together. Sprinkle the mixture over the pizza. Drizzle ranch dressing over all and cover entire pizza with cheeses. Using a pastry brush, spread egg wash over pastry edges. Place pan in hot oven and bake for 10 to 15 minutes or until pastry is browned and pizza is bubbly. Sprinkle with additional herbs if desired. Slice and serve hot.
Yield: 6 slices
Sundried Tomato Phyllo Cups
½ cup sundried tomatoes, drained, patted dry and chopped
½ cup pine nuts or toasted sunflower seeds
1 tablespoon fresh thyme leaves
1 tablespoon fresh chives
8 ounces cream cheese, room temperature
5 ounces Boursin cheese with garlic and fresh herbs, room temperature
1 teaspoon Kosher salt
1 teaspoon smoked paprika
1 teaspoon freshly ground pepper
1 teaspoon Cavender’s seasoning
24 frozen phyllo cups, thawed
½ cup grated parmesan cheese
Fresh thyme for garnish (optional)
Place all ingredients except phyllo shells and parmesan in bowl of a food processor. Pulse until mixture is smooth. Check seasonings and add more salt and pepper if needed. Heat oven to 350 degrees. Place phyllo shells on a parchment paper-lined baking sheet. Fill each cup with a spoonful of sundried tomato mixture. Sprinkle grated parmesan over each cup and place pan in oven. Bake for 15 to 20 minutes or until cheese is melted and slightly browned. Garnish with fresh thyme and extra chopped sundried tomatoes if desired.
Yield: 24 servings
Honey Pecan Puffs
1 sheet frozen puff pastry, thawed
1 cup brown sugar
1 teaspoon cinnamon
1 cup toasted pecans, chopped
½ cup butter, melted
¼ cup honey
Sparkling sugar (optional)
On a floured board, roll pastry out to form a rectangle. Mix brown sugar with cinnamon and spread over pastry. Sprinkle chopped pecans over brown sugar and cinnamon and drizzle with melted butter. Using a pastry scraper or spatula, begin rolling the dough into a long cylinder. Wrap dough in plastic wrap and chill for at least 30 minutes. When ready to bake, heat oven to 400 degrees. Remove dough from refrigerator and unwrap on a cutting board. Spray a mini-muffin tin with cooking spray. Slice rolled dough into 1-inch slices and place each slice in muffin tin. Drizzle honey over each piece and place in oven. Bake for 10 to 12 minutes or until golden. Sprinkle with sparkling sugar if desired.
Yield: 12 puffs
Classic Reuben Roll
1 egg yolk
¼ cup cream
1 sheet Pepperidge Farm puff pastry, thawed
½ cup brown or Dijon mustard
8 slices Swiss cheese
½ pound thinly sliced corned beef
½ cup sauerkraut, drained and pressed between paper towels
¼ cup caraway seeds
1 cup brown mustard or Thousand Island dressing for dipping (optional)
In a small bowl, whisk egg yolk and cream together; set aside. On a floured board, roll puff pastry out to form a 10 x 12 inch rectangle. Using a pastry brush, cover pastry with brown mustard. Layer Swiss cheese, corned beef, and sauerkraut over pastry. Using a pastry scraper or spatula, roll puff pastry into a cylinder. Brush egg wash mixture over entire roll. Wrap in plastic wrap and refrigerate for several hours. Heat oven to 400 degrees. Unwrap pastry and using a sharp knife, slice roll into 12 (1-inch) slices and place on a parchment paper-lined baking sheet. Sprinkle with caraway seeds and place in hot oven. Bake for 15 to 20 minutes or until pastries are golden brown. Serve hot with extra brown mustard or Thousand Island dressing.
Yield: 12 servings
Phyllo Butterflies with Sweet Mascarpone and Blackberry Sauce
1 sheet frozen puff pastry dough, thawed
1 egg yolk
¼ cup cream
8 ounces mascarpone cheese, room temperature
1/3 cup sifted powdered sugar
1 teaspoon vanilla
Blackberries (optional, for garnish)
1 cup whipped cream (optional, for topping)
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. On a floured board, roll puff pastry out. Using a butterfly cookie cutter or cutter of your choice, cut into 10 to 12 butterflies and place each on baking sheet. In a small bowl, whisk egg yolk and cream together. Using a pastry brush, brush each piece with egg wash mixture and sprinkle each piece with sparkling sugar. Place pan in hot oven and bake for 12 to 15 minutes or until golden brown. Remove from oven, and set aside. In a small bowl, whisk mascarpone cheese, sifted powdered sugar, and vanilla together until very smooth. Remove several tablespoons of sweetened mascarpone cheese to a separate bowl and add more powdered sugar to mixture to stiffen. Color with purple food coloring and place in a piping bag fitted with a small plain tip. Cut pastries in half and decorate top half with purple mixture. Divide sweetened cheese between bottom halves of pastry. Replace tops and set aside.
Blackberry sauce:
2 pints fresh blackberries
½ cup water
½ cup sugar
1 teaspoon vanilla
1 to 2 teaspoons Grand Marnier
In a medium-size saucepan over medium heat, add blackberries, water, and sugar. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes, stirring occasionally and breaking down berries. Remove from heat and pour through a sieve over a bowl. Using a wooden spoon or spatula, press berries and juice through the sieve, extracting as much liquid as possible. Remove sieve and seeds and discard. Whisk vanilla and liquor into sauce. When ready to serve, divide sauce between 10 dessert plates then top with a butterfly pastry. Top with extra blackberries and whipped cream if desired.
Yield: 10 servings
