Nikita This week's challenge was Phyllo (Filo) which is incredibly versatile. I couldn't decide if I wanted to make dinner or a dessert. When that happens, just do both. Dinner = Egyptian Goulash. To be honest, I probably won't make this again because the leftovers were chewy from the soaked and reheated phyllo dough. I've made Spanokopita in the past (Greek Spinach Pie) and the flavor far outweighed the Egyptian Goulash not to mention the phyllo was crispier on the greek pie. BUT....I'm happy we tried it. Wait for tomorrow's Sunday Bakery to see how phyllo was used in our dessert! Amy Georgia So I found out the challenge this week was phyllo. I'm like. Cool. I'll find a sweet recipe, buy my phyllo (because who has time to make it?), put it together and call it yum. Found this recipe and just knew I wanted to make it. It looked so amazing and the flavorings for the halvah sounded interesting. The husband goes to the store. Zero phyllo. So I ask how about puff pastry? No puff pastry. What on earth is going on? Did a real quick run to a different grocery store this morning and all they had was phyllo shells. Not quite what I was needing, but phyllo none the less. Here's the final result. Not as visually appealing, but the flavor was just as interesting as I suspected. I mean the combo of tahini, honey and whipped topping. Interesting? Right? I ate two and probably could've eaten more. But the hubs is at work and wanted him to try them too. Try it and let me know what you think. Cammy Phyllo! Since I couldn't decide on sweet or savory, I made both! First, I went with Key Lime Mousse Cups. These were yummy just following the recipe though I didn't have raspberries or lime for garnish so I used blueberries. They complimented the lime well. Then Georgia started talking about the chocolate dipped key lime pie she had in Florida. Yes, I melted some dark chocolate chips and just spooned a little bit over some that I had frozen. Key lime and chocolate -- can't go wrong! Then there was the savory. I couldn't leave well enough along when I made the phyllo wrapped asparagus. I added a layer of prosciutto on the phyllo before adding the asparagus and rolling them all up. The prosciutto was a tad bit too salty, but overall, it still tasted pretty good. Jen Amanda Several different ways to use phyllo. Dinner and dessert. All oh so yummy.
Until next week Nikita, Amy, Georgia, Cammy, Jen and Mandy Oh.. Make sure you swing back by tomorrow. Nikita and Cammy both baked up something yummy. Fun fact. On our call this morning we got to watch Nikita finish up hers.
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