Easy Phyllo dough desserts...
Here are a couple easy to make fillo dough desserts I made for Eid ul Fitr this past weekend. Since fillo (Phillo) dough is widely used in the Middle East to make pastries, you can find it pre cut into small squares. The sheets I used were 5x5 inches which was the perfect size for making these lovely desserts. I wasn't really in the mood to spend my holiday in the kitchen so the creme and chocolate used to stuff these pastries are really simple to make. You don't really need a recipe in fact just by looking at the pictures you can pretty much figure out how these are made.
Fillo dough cut into 5x5 squares.
1 cup butter (melted and cooled)
Creme stuffing of your choice
Chocolate ganache or nutella spread.
Creme horns metal cones
4 wooden spoons (soaked in water for 10 minutes and wrapped in foil)
Using a pastry brush butter each sheet of fillo before placing one on top of the other. If you're making fillo cups, you will need 3 sheets of fillo. Fillo flutes are best when made with only 2 sheets of fillo but 3 sheets works just fine. Wrap your sheets around the wooden (foiled) spoon leaving at least one inch of fillo from the tip of the spoon, if you wrap the sheets in the center of the spoon it will be hard to slide it off without breaking. Make sure to butter your spoons, muffin pan, and metal cones before wrapping or molding your fillo sheets. When making the cones use 3 sheets of fillo and wrap around the cone, brush the edge with butter and bake edge side down. Bake pastries for approximately 10 to 15 minutes or until golden in color. Allow them to cool completely on a wire rack before stuffing.
Cream and chocolate used in my recipes.
1 cup semisweet chocolate chips
1/2 cup heavy creme
1/2 cup powder sugar
Place your chocolate chips in a small glass bowl. Heat your cream until it reaches a soft boiling point. Add the cream to your chocolate and mix until melted. Add your powder sugar and whisk to combine. Spoon your chocolate cream into a piping bag and "carefully" fill your flutes until you can see the chocolate cream from both ends of the flute.
1 cup heavy cream
2 tablespoons powder sugar
1 can honey flavored Arabic qashta
2 tablespoons pistachio halvah (for garnish)
candied bitter orange peel for garnish
In a medium bowl whisk your cream until soft peaks form, add the powder sugar and whisk until stiff peaks form. Fold in your qashta until well combined. Cool completely before filling your cones or cups with cream.