Baked paté as good as it gets! Serve warm as a nutritious light meal with mashed potato and steamed vegetables or snack-style, either warm or cold, with favourite pickles or pickled vegetables, sweet chilli sauce and olives. Be sure to also try Carolié’s Chicken Liver Pâté With Bacon & Port.
Phyllo pastry is such a versatile ingredient. It can be used for everything from snacks and appetizers to main dishes and impressive desserts! Phyllo pastry is made with flour, water and a small amount of oil or white vinegar. Phyllo-based pastries are made by layering many sheets of phyllo pastry brushed with olive oil or melted butter. The pastry is then filled, shaped and baked. The crisp texture of baked phyllo pastries is achieved by the extreme thinness of the dough and by brushing each sheet lightly with melted butter before using it. The butter helps keep the sheets from sticking together while the recipe bakes and produces separate fragile sheets of pastry.
Phyllo pastry is readily available and has the advantage that it adds contrasting crispness to fillings, yet is much lower in kilojoules than other pastries. Turkey or luxury fish turn this into festive fare. A superb light meal or second meat course. Two filling options, both equally tasty and suitable, are included. Serve with crisp salad or colourful steamed vegetables.
Notes
During the festive season this pie can fill many gaps on the menu. The fillings given below may be adjusted by using leftover turkey or ham instead of the chicken and luxury fish such as pink salmon or even crayfish to replace the white fish.
Phyllo Pastry
8 sheets phyllo pastry
¼ cup (60 ml) melted butter
Filling Options (see below)
Seafood Filling
250 g boneless, skinless white fish, diced
30 ml butter
15 ml lemon juice
60 ml cake flour
250 ml milk
125 ml grated tasty cheese (Edam or Cheddar)
15 ml chopped spring onion
pinch dried dill or mixed herbs
250 g additional seafood, very coarsely chopped, such as cooked cleaned prawns, drained canned mussels or blanched frozen marinara mix
Chicken & Mushroom Filling
30 ml butter
250 g white mushrooms, sliced
1 clove garlic, crushed
1 onion, chopped
2.5 ml mixed dried herbs
125 ml standard grade flour
125 ml milk
30 ml cream or sour cream or yoghurt
250 ml cooked chicken, shredded or finely diced
salt and freshly ground black pepper
Recipe by Carolié de Koster.
Kataifi (ka-ta-e-fee), also known as shredded wheat dessert, Kataifi, along with the more well known Baklava, is one of the most popular and delicious Greek Desserts. It is made with a special type of pastry called kataifi or kadaifi. The pastry is like angel hair pasta and when rolled up resembles shredded wheat. A delectable nutty centre is rolled inside crisp, thread like strands of pastry, baked, then soaked in a sweet syrup. Like many Greek dessert recipes a sweet syrup is poured over the cooked sweets, which keep them from drying out and preserves them. Some traditional Greek recipes use only almonds, but a mixture of walnuts, pistachios and almonds – even pecan nuts and pine nuts could also be used.
Kataifi should be treated in the same way as phyllo pastry with regards to thawing and storing.
450 g Kataifi pastry, thawed overnight
225 g butter, melted
Filling
50 g walnuts, finely chopped
50 g pistachios, finely chopped
50 g flaked almonds, finely chopped
125 ml sugar
5 ml ground cinnamon
1 ml ground cloves
1 egg white, lightly beaten
Syrup
180 ml honey
500 ml sugar
625 ml water
1 cinnamon stick
rind of 1 lemon
juice of 1 lemon
These cigars will be popular with young and old! The recipe can easily be doubled to ensure that there is enough.
Filling
75 g/75 ml butter
115 g/250 ml dark chocolate, broken into smaller pieces
115 g/250 ml ground almonds
200 g/250 ml chopped dates
75 g/160 ml icing sugar
10 ml rose water
2.5 ml ground cinnamon
Pastry
14 – 16 sheets phyllo pastry (40 cm x 30 cm)
200 g butter or margarine, melted
20 – 24 pastries.
Recipe by Carolié de Koster.
Apart from the typical sheets, one also gets phyllo pastry which has been shredded to resemble vermicelli and which is called Kataifi. Kataifi is not readily available, but may be found in specialised shops or bought from Greek confectioners.
Be sure to also try the recipe for authentic Kataifi.
Phyllo Pastry Crust
250 g phyllo pastry (7 to 8 sheets)
60 g butter, melted
Nut & Kataifi Filling
125 g kataifi
100 g walnuts and/or almonds, coarsely chopped
60 ml sugar
5 ml ground cinnamon
60 g butter, melted
Syrup
200 ml sugar
200 ml water15 ml lemon juice
15 ml brandy or rosewater
1 cinnamon stick or 2 ml allspice
3 whole cloves
Recipe by Carolié de Koster for the Art Of Cooking Recipe Book p. 798.
The creamy seafood filling in a crispy crust makes a wonderful pie which is equally good as a main course with vegetables or salad or in smaller portions as an elegant first course, garnished with a spoonful of tomato-flavoured cream and a sprig of dill or parsley.
Filling
1 medium onion, chopped
75 g butter
250 g mushrooms, sliced
100 ml cake flour
500 ml milk
2.5 ml chicken stock powder
1 ml dried thyme
2.5 ml mixed dried herbs
250 ml cream
3 large eggs
1 x 200 g tin mussels, rinsed, drained and chopped
250 g prawns, cooked and peeled
30 ml parsley, finely chopped
2.5 ml salt
freshly ground black pepper
Phyllo pastry crust
10 sheets of phyllo pastry
75 g melted butter
Tomato cream sauce
125 ml cream
15 ml tomato sauce
few drops Tabasco sauce
sprigs of parsley
6 servings as a main meal or 12 as a first course.
Variation
Select seafood according to preference and availability. Any canned or cooked fish or combinations of the two can be used to replace the mussels and prawns. Tuna, salmon or marinara mix will make a good pie.
Recipe by Carolié de Koster from the Art Of Cooking recipe book p. 777.
Most decorative to serve for any special breakfast, as a health breakfast or even a dessert. The phyllo squares may be made days in advance and stored in airtight containers.
Fruit
Select fresh fruit or make combinations with fresh and canned fruit, e.g. strawberries, mixed berries kiwis, mangoes, litchis, pineapple, melon, spanspek, guavas, kiwi fruit, gooseberries, paw-paw or banana – as preferred or available. Wash, peel and cut into neat portions. The kind of yoghurt used depends on taste and the sweetness of the fruit used.
Yoghurt
± 500 ml plain or flavoured yoghurt or combined
Phyllo Squares
4 sheets phyllo pastry
± 50 g/50 ml melted butter
icing sugar
nuts and / or muesli
Four sheets of phyllo pastry will make 32 double layered squares sufficient for at least 10 stacks.
Recipe by Carolié de Koster from the Art Of Cooking recipe book – p. 795.
Asparagus is starting to come into season now. Surrounded by light and crisp Parmesan flavoured phyllo pastry makes it superb! Prepare this do-ahead snack but bake shortly before serving, as is or as as part of a meal, accompanied by the lemon dip.
12 asparagus spears, depending on size
6 sheets phyllo pastry
±1/3 cup (100 ml) melted butter or half butter and half oil
1/2 cup (125 ml) finely grated Parmesan cheese
garlic and herb seasoning and ground black pepper
Lemon dip
1/4 cup (60 ml) mayonnaise
1/4 cup (60 ml) plain yoghurt
1 tbsp (15 ml) lemon juice
a clove garlic, chopped (optional)
6 servings.
Recipe by Carolié de Koster.
A true gourmet dessert which combines the elegance and sophistication of phyllo pastry with the goodness of fresh fruit. The filled phyllo pastry rolls may be fitted into a round cake tin to form a most decorative twist or placed onto baking trays to make 2 small or one large strudel.
Phyllo Pastry
6 sheets phyllo pastry
± 100 ml butter
Chocolate & Nut Mixture
50g/125 ml coarsely chopped pecan nuts
50 ml dried breadcrumbs
30 ml sugar
2,5 ml ground cinnamon
Pear Filling
500 g firm, ripe pears
60 ml sour cream
30 ml sugar
2,5 ml ground cinnamon
Raspberry or BlueBerry Sauce
500 g frozen or fresh unsweetened raspberries/blueberries
200 ml white sugar
100 ml water
or
1 x 410 g tin blueberries / raspberries in syrup
10 ml cornflour
30 ml water
30 ml black raspberry liqueur e.g. Chambord or suitable liqueur e.g.Kirsch (optional)
To Serve & Garnish
icing sugar to dust
mint leaves and tiny flowers
8 generous servings.
Recipe by Carolié de Koster from Art Of Cooking p. 793.
Phyllo pastry lends itself to be rolled around a savoury or sweet filling and shaped into decorative crackers. Strips of blanched spring onion or chives will make neat bows for baked savoury crackers. The crackers can also be made with a sweet filling, e.g. Apple & Cranberry (picture below).
Vegetable Crackers
Filling
30 g butter
250 ml coarsely grated carrot
250 ml coarsely chopped leek, OR 1/2 onion and 1/2 spring onion
250 ml sliced mushrooms
125 ml chopped celery1 ml salt
pinch white pepper
pinch mixed dried herbs
Filo Pastry
3 – 6 sheets filo pastry (see note below)
± 50 g melted butter
To Finish
12 chives or strips of spring onion
Yields 6 crackers.
For delicate crackers, use a single layer of pastry for each cracker (3 sheets) or for more substantial crackers, use a folded sheet of pastry or double layer of pastry for each (6 sheets).
Recipe by Carolié de Koster from Art Of Cooking. There is a whole chapter on Phyllo pastry which includes hints for shaping and baking phyllo pastry, a variety of sweet and savoury recipes, etc.(page 761 to 800).
Crispy phyllo baskets are filled with Thai-spiced chicken, tossed in a peanut dressing and mixed with noodles. Prepare ingredients several hours before but fry and assemble close to serving time. The salad baskets are garnished with crisp and colourful salad ingredients to compliment the filling.
Seasoning mix for chicken
2 tsp (10 ml) ground coriander
1 tsp (5 ml) salt
½ tsp (2.5 ml) garlic and herb seasoning
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) dried lemon grass or 1 tsp (5ml) finely chopped fresh
¼ tsp (1 ml) ground ginger
½ tsp (2.5 ml) ground black pepper
¼ tsp (1 ml) cayenne pepper or chilli powder
Dressing
¼ cup (60 ml) olive or sunflower oil or ½ of each
¼ cup (60 ml) white balsamic vinegar or white wine vinegar
2 Tbsp (30 ml) lemon juice
1 tsp (5 ml) salt
good pinch white pepper
1 tsp (5 ml) prepared mustard
2 tsp (10 ml) brown sugar or honey
2 tsp (10 ml) soy sauce
¼ cup (60 ml) peanut butter (smooth or crunchy)
1 tsp (5 ml) crushed or chopped garlic (1 clove)
Noodles
2 cups (500 ml) water
1 tsp (5 ml) salt
1 tsp (5 ml) oil
¼ cup (60 ml) small noodle shapes or vermicelli
a little extra vegetable oil
Chicken
500 g chicken breast fillets
2 Tbsp (30 ml) vegetable oil (see ingredients above)
To serve
12 jumbo muffin tin size phyllo baskets (see recipe below)
mixed varieties of lettuce
sprigs of mixed greenery such as coriander, parsley or celery or chives
Additional garnish to select from
finely julienne cut fresh pineapple
shredded baby cabbage
red and green capsicum cut into strips
fine strips of celery
carrot curls or fine strips
diagonally snipped spring onion
bean sprouts
± ½ cup (125 ml) chopped cashews, peanuts, mixed or pecan nuts
Sufficient salad for 12 jumbo muffin tin sized phyllo pastry baskets.
Phyllo Pastry Baskets
Light and flaky pastry cases are made perfectly in jumbo muffin tins or ramekin dishes to support and mould the pastry while baking. Made with 4 squares they will be firm enough to the salad. For 12 x jumbo muffin tin size pastry cases, each made with four squares, you will need 48 squares. From 6 sheets of filo pastry, cut as explained below, you will get 6 x 9 squares = 54 – sufficient squares for 12 muffin cups and a few extra..)
6 sheets filo pastry
125 ml g butter, melted
Note
Recipe by Carolié de Koster. There is a whole chapter on Phyllo pastry in the Art Of Cooking recipe book which includes hints for shaping and baking phyllo pastry, a variety of sweet and savoury recipes, etc.(page 761 to 800).
An all in one breakfast and most versatile, more than classic New Zealand favourite! This pie can be made in different shapes and sizes and enjoyed for breakfast fresh from the oven! It is made and enjoyed at home and served in coffee shops but can also be eaten cold for picnics or added to lunchboxes as a treat.
Pastry
4 sheets phyllo pastry
50 ml melted butter or margarine
Filling
250 g rindless bacon, cut into 2 – 3 cm strips
1 medium onion, halved cut into thin strips
12 whole eggs (small eggs are best for individual pies)
250 m cream or evaporated milk
125 ml hot milk (speeds up cooking)4 additional eggs
5 ml salt
2.5 ml black pepper
2 spring onions, finely snipped
125 ml grated Cheddar cheese
Garnish
greenery such as rocket and or fresh basil and baby tomatoes
12 pies
The basic savoury minced beef recipe has many delicious uses, from patties for home-made hamburgers, to meatballs or meat loaf.
500 g lean beef mince
1 slice of white bread, processed or 50 ml wholewheat flour
50 ml milk
5 ml salt
2,5 ml barbeque spice
2,5 ml paprika (not peri-peri)
5 ml mustard powder
2,5 ml mixed dried herbs
5 ml baking powder
1 large egg
10 ml tomato sauce
10 ml chutney
125 ml onion, finely chopped
4 to 6 servings
Hamburger Patties
Makes 6 –12 patties depending on the size
Meatballs
Phyllo “Buns”
2 sheets phyllo pastry, defrosted overnight
50 g butter, melted
Hamburger Ingredients
lettuce, torn
2 tomatoes, sliced
cooked hamburger patties
salad dressing, e.g. blue cheese, greek, italian
Recipe by Carolié de Koster.
One of the most popular Greek confections which may be made as a large tart to cut into slices or as individual rolls filled with the thick semolina custard.
Custard filling
1,25 litres milk (5 x 250 ml)
175 g / 250 ml semolina or quick cooking wheat porridge (Tasty wheat)
6 large eggs, well beaten
pinch salt
5 ml finely grated lemon rind (optional)
50 gbutter or margarine
200 ml sugar
7,5 ml vanilla essence
Phyllo pastry crust
12 sheets phyllo pastry for the large pie to make slices or
±16 sheets phyllo pastry for rolls
±125 ml melted butter or margarine
Syrup
300 g / 375 ml sugar
375 ml water
30 ml lemon juice
1 cinnamon stick
± 16 servings, depending on size.
Nut-filled layers of filo pastry, flavoured with spices and drenched with a fragrant syrup is one of the most irresistible sweet treats. This adapted recipe is not overly sweet or spicy. Make baklava at least two hours or up to a day before serving to allow the syrup to work it’s way through all the layers.
Nut filling
300 g nuts (see Note below)
125ml sugar
10 ml ground cinnamon
5 ml mixed spice
Filo pastry
1 x 500g pack filo pastry
125 g melted butter
Syrup
375 ml sugar
375ml water
1 cinnamon stick
4 cloves
30 ml lemon juice
45 ml honey
15 ml brandy or rose water
15 ml sherry (optional but good)
Serves 24 – 30 portions, depending on size.
Notes
Recipe by Carolié de Koster for the Art Of Cooking Recipe Book p. 787.
Fill these light and crisp pastry cases with a mixture of small chunks of Mozzarella cheese (± 200 g) mixed with the same quantity of halved baby tomatoes, torn or shredded fresh basil leaves, a drizzle of favourite salad dressing and a dash of salt and ground black pepper.
Prep time 20 minutes
Cook time 5 minutes
Note: The pastry cases may be made well in advance and stored in an airtight container until required. Fill with the mixed Caprese style salad filling shortly before serving.
3 sheets phyllo pastry
75 ml melted butter or margarine
Makes 16 x 3 layered pastry cases.
Recipe by Carolié de Koster. See page 767 of the Art Of Cooking recipe book or instructions on how to make smooth-edged pastry cases.
The components for this dessert are “fused” into breathtaking fantasies! Make it a day or two in advance and assemble shortly before serving.
Preparation time: 1 hour (can be done in advance!)
Cooking time: 30 minutes
Phyllo squares
4 sheets phyllo pastry (will make 64 small squares)
125 ml (1/2 cup / ± 100 g) melted butter
Poached meringue
3 cups (750 ml) milk
3 egg whites
pinch cream of tartar (optional to stabilise the meringue)
1/3 cup (75 ml) sugar
Custard
3 large egg yolks
2 whole large eggs
75 ml sugar
50 ml cornflour
pinch salt
75 ml milk
5 ml vanilla essence
1 ml almond essence (optional)
Caramel and nut syrup
30 ml oil
250 ml/100 g flaked almonds, toasted
125 ml sugar
75 ml water
15 ml honey or syrup
2,5 ml vanilla essence
To assemble and serve
125 – 250 ml cream, whipped
125 – 250 ml flaked almonds, toasted
10 servings.
Recipe by Carolié de Koster from the Art of Cooking Recipe book p. 795.
