How to make a phyllo pastry basket. Filo pastry baskets filled with red fish. Preparing the apple filling
I got this recipe from a magazine 7 days, where at the very end there is a page Julia Vysotskaya(actress, presenter of the television program " Eating at home ", wife of A. Konchalovsky). Julia's recipes are quite unique and for me they belong to the category " when there was Jerusalem artichoke lying around at home... "They abound not only with the names of exotic products, which (judging by the presentation of the author of the program " Eating at home ") should be in almost everyone's kitchen, but also the names of all sorts of clever kitchen gadgets. Well, if everything is in order with the appliances in my kitchen, then the set of products is always quite standard. And what am I reading in this recipe, which I finally brought to life?
Take the dough FILO. In principle, it was possible to stop there, but it somehow became a shame, because I really liked everything else written in the article for its commonality and simplicity. But FILO?... Googled it. I found an interesting recipe for making this very thin dough and realized that only an experienced cook could master this at home. Conclusion - you need to look for something ready! I Googled it. There are a couple of bakeries in Krasnodar where they sell this dough, but it is always available in the store "METRO " I called my husband: “If you want delicious homemade baked goods, buy FILO on the way home.” Needless to say, the purchase was carefully consulted over the phone, because the husband had never encountered such a curiosity before.
And here is my recipe, which is slightly different from the original one described in the magazine. For 6 baskets and 6 envelopes you need:
· Filo dough (Fillo manufacturer Bontier TM ) – ½ pack
· Egg – 6 pcs.
· Champignons (medium) – 7-9 pieces
· Onions – ½ pcs.
· Sour cream – 2 tbsp. spoons
· Chicken breast – 1-2 fillets (this is for everyone)
· Green onions – 5 feathers
· Hard cheese – 50 gr.
· Butter and olive oil
· Salt, ground pepper.
Step #1. The first step is to defrost the dough. Here you must strictly follow the instructions on the package, because the dough is extremely fragile. It should not be removed from the package for an hour to retain moisture. Then I cut the package in half and put the rest back in the refrigerator. You need to prepare a damp towel or gauze in advance and cover the unfolded dough to prevent it from drying out.
Step #2. Boil chicken breast in salted water. Cool and finely chop, adding chopped green onions to the cooled breast.
Step #3. Cut the onion, garlic clove and champignons into cubes and fry in olive oil with added butter. I always add sour cream to the mushrooms, then they become more tender. You can skip this step.
Step #4. We form baskets. Place a sheet of phyllo dough on a dry surface (I think the photo shows how transparent the sheets are).
Using a soft brush, brush the sheet with melted butter. Place another sheet of phyllo on top and brush with butter again. Cut the strips into squares and place them in baskets with the greased side. The edges of the dough should hang over slightly.
The temperature outside the window is getting lower and higher, and in the oven it’s getting higher. Goodbye, diet, the holidays are far away, and spring may not come at all - it’s summer right away. But who said that baking is necessarily a lot of calories? You can bake not only tasty and healthy, but also smart.
So, the highlight of the program is filo dough, thin as tissue paper. This is a Greek miracle that allowed Greek women to pose on the statue of Venus, Aphrodite and Hera all year round.
There is no recipe where you can't substitute phyllo dough for puff pastry. Filo strudel and salmon wrapped in this dough acquire an aristocratic and unique taste.
Don't try to make phyllo yourself - it won't work. You need to know how to work with phyllo dough, but once you get the hang of it, it will take you no more than 10 minutes.
So, take the dough out of the package, lay it out on a board and cover with a damp towel for 5 minutes.
Take the first layer of dough and spray olive oil on it. Cover with a second layer, spray oil again and so on - a maximum of 4 layers.
When the dough is prepared, the shape of the product and the filling are to your taste.
Next time we’ll talk about tasty and healthy fillings, but now let’s prepare my favorite and quick recipe.
Take three or four coated layers of phyllo dough and cut into squares with a side of 10-12 cm.
We turn the usual muffin tin over, grease the bulges with oil and press our squares onto them. All!
Bake in an oven preheated to 180 degrees for up to 10-15 minutes.
We get six beautiful baskets.
And then, as I wrote, it’s up to your taste. In the photo, the baskets contain sweet potato puree, yogurt and a little cinnamon. Enjoy!
Yes, 100 grams of phyllo dough contains 411 calories. Quite a lot. But one basket takes about 5 grams of dough, and no one forces you to eat 20 pieces in one sitting. Is it just beauty and aroma...
©Uriel Stern Culinary School. Filo dough baskets - recipe (text)
From the 300 Calorie series
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One second, but we know that hours of work are well spent!
Step 1: defrost the dough.
Hungarian phyllo dough is an ordinary unleavened dough that skilled chefs roll out until almost transparent or as thick as a sheet of paper. Of course, you can prepare it at home, but to do this you need to be an expert in cooking, so the easiest option is to buy this semi-finished flour product in the supermarket, but even with such dough you need to be able to handle it correctly! The package always contains 10 sheets of phyllo dough and first you should defrost it. But since all the sheets for preparing the baskets are not needed, we take out 3 sheets, carefully wrap them in plastic cling film and place them in the refrigerator for 12 – 24 hours until completely defrosted. Then transfer the almost melted dough to a cutting board and keep it at room temperature for at least 1 hour, otherwise it may break or tear during slicing. Behind 25 – 30 minutes Before using the dough, turn on and preheat the oven up to 170 degrees Celsius.Step 2: Prepare the dough for cutting.
Now pour a little olive oil into a small bowl; it does not have such a strong smell as vegetable oil and is ideal for baking baskets. Take 1 sheet of phyllo dough and lay it out lengthwise on a large cutting board. Dip a pastry brush in olive oil and grease the pastry sheet. 
Then place another sheet of phyllo dough on top of the greased surface and treat it with olive oil just like the first. This ingredient will give the finished flour products an incredibly beautiful blush during baking. Using the same method, prepare 3 sheets of phyllo dough. Step 3: Form phyllo dough baskets.
Afterwards, grease each cavity of the muffin tin with olive oil using the same baking brush. Then take a sharp round kitchen knife and cut the three sheets of dough folded together into 8
equal in size to a square. If desired, we form a flower out of them, slightly moving the dough squares in different directions, and place them in a form prepared for baking. Step 4: Bake phyllo dough baskets.
After all the baskets have been formed, check whether the oven has warmed up to the desired temperature, place the mold with the dough in it on the middle rack and bake the flour products 10 – 12 minutes or until golden brown. After the required time has passed, remove the pan with baskets from the oven, holding it with a kitchen towel, and place it on a cutting board. Let the baskets cool down a bit. Then carefully remove them from the cells of the mold using a fork, transfer the flour products to a metal wire rack, cool to room temperature, fill with sweet or spicy filling and serve. Step 5: Serve the phyllo dough baskets.
After baking, phyllo dough baskets are cooled to room temperature, filled with your favorite filling, placed on a large flat dish or tray and served as a dessert or appetizer. 
You can top this delicious dish with whatever your heart desires, such as fruits, fresh berries, steamed vegetables, fresh vegetable salad, spicy meat salads, jellies, hot chocolate, whipped cream and much more. Filo dough is very practical and will help you in difficult times, for example, when you urgently need a snack for a holiday table or some dessert for tea. Prepare and enjoy! Bon appetit! - – Wet fillings should be placed in baskets 1 – 2 minutes before serving.
- – Filo dough baskets can be baked in advance, for example 1 month before use. But the main thing to remember is that these flour products are afraid of moisture, so they must be stored in a hermetically sealed plastic container at room temperature.
- – To prevent it from drying out while working with the dough, it is advisable to cover the sheets that are waiting in turn with a damp, but not wet, kitchen towel or linen napkin.
- – For lubrication, instead of olive oil, you can use melted butter.
- – If you are preparing baskets for a sweet table. You can sprinkle the layers of dough with sugar, cinnamon or vanilla sugar. If you are preparing them for a spicy filling, then the layers of dough can be sprinkled with herbs, such as Italian or allspice.
- – Instead of a muffin tin, you can use muffin tins or disposable aluminum foil baskets intended for baking.
- – If you have defrosted all the phyllo dough, but for preparing any dish you only need a few sheets, immediately after you put aside the amount of dough you need, pack the rest and put it in the refrigerator, otherwise the dough will dry out and break.
Filo dough is widely used in Turkish, German, Austrian, Hungarian and American cooking. It produces such luxurious flour products as pies, pies, strudel and, of course, phyllo dough baskets that will exceed all your expectations and delight you with their incredibly pleasant taste
Ingredients:
Filo dough (stretched) 3 sheets 20 by 40 centimeters
Olive oil 2 - 3 tablespoons
Inventory:
Polyethylene cling film
Fridge
Cutting board - 2 pieces
Small bowl
Baker's brush
Muffin tin
Oven
Knife round
Kitchen towel
Fork
Mmetal grill
Tray
Making phyllo dough baskets:
Step 1: defrost the dough
Hungarian phyllo dough is an ordinary unleavened dough that skilled chefs roll out almost until transparent or as thick as a sheet of paper. Of course, you can prepare it at home, but to do this you need to be an expert in cooking, so the easiest option is to buy this semi-finished flour product in the supermarket, but even with such dough you need to be able to handle it correctly! The package always contains 10 sheets of phyllo dough and first you should defrost it. But since all the sheets are not needed for preparing the baskets, we take out 3 sheets, carefully wrap them in plastic cling film and put them in the refrigerator for 12 - 24 hours until completely defrosted. Then transfer the almost melted dough to a cutting board and keep it at room temperature for at least 1 hour, otherwise it may break or tear during slicing. 25 - 30 minutes before using the dough, turn on and preheat the oven to 170 degrees Celsius.
Step 2: prepare the dough for cutting
Now pour a little olive oil into a small bowl; it does not have such a strong smell as vegetable oil and is ideal for baking baskets. Take 1 sheet of phyllo dough and lay it out lengthwise on a large cutting board. Dip a pastry brush in olive oil and grease the pastry sheet.
Then place another sheet of phyllo dough on top of the greased surface and treat it with olive oil just like the first. This ingredient will give the finished flour products an incredibly beautiful blush during baking. Using the same method, prepare 3 sheets of phyllo dough.
Step 3: Form phyllo dough baskets
Afterwards, grease each cavity of the muffin tin with olive oil using the same baking brush. Then take a sharp round kitchen knife and cut the three sheets of dough folded together into 8 equal-sized squares. If desired, we form a flower out of them, slightly moving the dough squares in different directions, and place them in a form prepared for baking.
Step 4: Bake the phyllo dough baskets
After all the baskets have been formed, check whether the oven has warmed up to the desired temperature, place the mold with the dough in it on the middle rack and bake the flour products for 10 - 12 minutes or until golden brown. After the required time has passed, remove the pan with baskets from the oven, holding it with a kitchen towel, and place it on a cutting board. Let the baskets cool down a bit. Then carefully remove them from the cells of the mold using a fork, transfer the flour products to a metal wire rack, cool to room temperature, fill with sweet or spicy filling and serve.
Step 5: Serve the phyllo dough baskets
After baking, phyllo dough baskets are cooled to room temperature, filled with your favorite filling, placed on a large flat dish or tray and served as a dessert or appetizer.
You can top this delicious dish with whatever your heart desires, such as fruits, fresh berries, steamed vegetables, fresh vegetable salad, spicy meat salads, jellies, hot chocolate, whipped cream and much more. Filo dough is very practical and will help you in difficult times, for example, when you urgently need a snack for a holiday table or some dessert for tea. Prepare and enjoy!
Bon appetit!
Wet fillings should be placed in baskets 1 - 2 minutes before serving.
Filo dough baskets can be baked in advance, for example 1 month in advance. But the main thing to remember is that these flour products are afraid of moisture, so they must be stored in a hermetically sealed plastic container at room temperature.
To prevent it from drying out while working with the dough, it is advisable to cover the sheets that are waiting in turn with a damp, but not wet, kitchen towel or linen napkin.
You can use melted butter instead of olive oil for lubrication.
If you are preparing baskets for a sweet table. You can sprinkle the layers of dough with sugar, cinnamon or vanilla sugar. If you are preparing them for a spicy filling, then the layers of dough can be sprinkled with herbs, such as Italian or allspice.
Instead of a muffin tin, you can use muffin tins or disposable aluminum foil baskets designed for baking.
If you have defrosted all the phyllo dough, but only need a few sheets to prepare a dish, immediately after you have set aside the amount of dough you need, pack the rest and put it in the refrigerator, otherwise the dough will dry out and break.
Filo dough baskets
Lately, phyllo dough baskets have been a must-have at any holiday buffet for which I prepare appetizers. They look very elegant, are suitable for a variety of fillings and have a pleasant light and crispy structure.
Today I will show you how to make universal baskets from phyllo dough, which you can fill with any filling to your taste - savory (salads, pates, mousses, etc.) or sweet (curd cheese, creams, berries).
Now I’ll share a few tips that will make your work easier and perhaps answer some of your questions.
About the dough
Filo dough is a little finicky and in hot weather like now it dries out instantly. Therefore, work with one layer of dough, and cover the rest with a damp towel or wrap and put in the refrigerator, removing new sheets as needed.
About the molds
You can use any available molds for tartlets, cupcakes, pancakes, and muffins. You can simply spread the dough on a baking sheet in several layers and bake flat bases.
About using eggs
When I baked these baskets for the first time, I noticed that many recipes do not use an egg to hold the layers together. Such baskets easily break and fall apart into separate layers after baking (I checked:), so I strongly advise brushing each layer of dough with beaten egg to firmly adhere and hold the filling. If you are baking a small number of baskets (like me, 12 pieces), one or two quail eggs will be enough :).
About the number of layers
I always prepare baskets from 3-4 layers of dough; it seems to me that this is optimal for small products.
About baking
I recommend baking the baskets at a temperature of 170-180 C (classic heating) for 9-12 minutes or until golden brown and crispy. Watch them carefully, they cook very quickly!
About storage
These baskets can be easily prepared on the eve of the holiday and stored overnight at room temperature in a container. They have never become damp for me and have retained their presentation. But I still recommend filling it just before serving.
So, let's get ready!
INGREDIENTS:
- phyllo dough
- butter
- egg (quail, chicken)
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