Dough wraps up dinner and dessert
By E. Shan Correa
Special to the Star-Bulletin
Phyllo itself is low-calorie and contains no trans fats, saturated fats or cholesterol. This makes it a good substitute for puff pastries, ready-made pie crusts and canned refrigerated doughs.
Recipes such as The Vegetarian Greek Pizza below demonstrate phyllo's healthfulness.
But when butters and oils are added between layers -- as in baklava -- phyllo crosses into the danger zone.
Two suggestions may be helpful here: Try using less butter, basting every second or third layer, or substituting butter-flavored cooking spray for the real thing. Or, even better, indulge in fully fatted treats, but just eat fewer, or smaller, ones.
Shrimp with Prosciutto in Phyllo
24 medium shrimp, peeled and deveined
12 thin slices prosciutto, cut in half lengthwise
12 sheets phyllo dough, thawed
1/4 cup butter, melted
» Marinade:
5 tablespoons olive oil
2 tablespoons minced ginger
2 cloves minced garlic
2 teaspoons minced rosemary
2 teaspoons minced lemon thyme
5 tablespoons vodka
1/2 teaspoon pepper
Combine marinade ingredients. Add shrimp, toss to coat. Cover and refrigerate 3 hours.
Remove shrimp from marinade and wrap each in prosciutto.
Butter and layer 3 sheets of phyllo per shrimp. Cut into 1-inch-wide strips. Wrap dough around shrimp to form natural shape of shrimp. Brush outside with butter and refrigerate 1 hour.
Preheat oven to 350 degrees.
Place phyllo-wrapped shrimp on ungreased cookie sheet and bake 8 to 10 minutes or until golden brown. Makes 24.
Approximate Nutrient Analysis per fillo-wrapped shrimp: 100 calories, 6 g fat, 2 g saturated fat, 20 mg cholesterol, 200 mg sodium, 5 g carbohydrate, 0 g fiber, 0 g sugar, 4 g protein
Greek Pizza
1/4 cup olive oil
2 cups onions, chopped
3 cloves minced garlic
3 10-ounce packages frozen spinach, thawed and squeezed dry
1/2 cup chopped fresh basil
2 tablespoons chopped fresh oregano
2 tablespoons lemon juice
1 teaspoon pepper
4 cups shredded mozzarella cheese
3 medium tomatoes, sliced thin
1 cup breadcrumbs
2 cups Feta cheese, crumbled
» Crust:
40 sheets phyllo dough, thawed
1/2 cup butter, melted
For topping: In large skillet, heat oil over medium heat, add onions and garlic. Sauté 5 minutes or until onions are translucent. Add spinach and sauté until all excess moisture has evaporated. Add basil, oregano, lemon juice and pepper. Mix well. Cool slightly.
For crust: Preheat oven to 350 degrees. Grease a 9-by-13-inch baking sheet.
Lay each phyllo sheet on baking sheet and brush with butter, overlapping layers. Continue until pan is covered. Roll edges to form a crust. Brush top with butter.
Spread spinach mixture on top of crust. Top spinach with 1/2 of mozzarella. Dredge tomatoes in breadcrumbs and arrange on top of mozzarella. Top with remaining mozzarella and Feta cheese. Bake 25 to 30 minutes, until golden brown. Makes 12 slices.
Approximate Nutrient Analysis per slice serving: 500 calories, 30 g fat, 15 g saturated fat, 70 mg cholesterol, 1000 mg sodium, 50 g carbohydrate, 5 g fiber, 5 g sugar, 21 g protein
Cream-Phyllo Cones
3-1/2 cups sugar
1 cup cornstarch
2 quarts milk
12 egg yolks, lightly beaten
1 grated lemon peel
20 sheets phyllo dough, thawed
1/4 cup butter, melted
Whipped cream, sliced fruit and powdered sugar, for garnish
In top of double boiler, over hot water, mix sugar and cornstarch. Stir in milk, egg yolks and lemon peel. Cook about 25 minutes or until thickened, stirring frequently.
Pour into large bowl and cool completely. Whip cooled custard on high speed 1 minute.
Preheat oven to 350 degrees.
Prepare 20 phyllo cones (see graphic). Bake on ungreased cookie sheet 8 to 10 minutes or until golden brown. Cool.
Pipe filling into cones and garnish with whipped cream and fruit of your choice. Dust with powdered sugar. Makes 20 cones.
Nutritional information unavailable.
Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.