Banana Cream Turnover
December 23, 2009 | by DianaI’ve been trying to experiment with phyllo dough (fillo) but it’s not easy for me to work with. I feel as though I’m sprinting through the process in order to keep the filo from drying out. The results however make it a worthwhile treat. The more you do it, the easier it gets and the better the results. I tried banana and peanut butter, but it came out heavy. The bananas and cream are less heavy and taste very good, but whatever you do let it cool for a while before serving as it will burn your tongue if you don’t. ( Yes, we know this from experience).
Ingredients:
- 3 bananas
- 1 small carton (5.3)oz greek yogurt with honey
- 1 tsp nutmeg
- 1 tsp cinnamon
- 2 tbs butter
- 1/2 cup hazelnuts
- 1 tbs cornstarch
- 9 …
Savory Squash Fillo Bake
November 13, 2009 | by DianaI’ve been given the opportunity to sample some different types of organic (love it) fillo sheets from the Fillo Factory. When I’m shopping I first see if there is a quality product in the organic section. I’m thrilled that I can find fillo dough frozen that’s organic too. I used the organic spelt fillo dough for this recipe with some squash I bought at the farm stand. I’m not an expert with fillo dough. I use it and follow the rules about keeping them moist as best I can, but sometimes they fall apart. My fake out is to tear strips of fillo dough and layer them across the top nice and neat. My family loved eating the crunchy top and peeling it apart. I thought it was funny the way they pulled apart the layers.
The Fillo Factory Fillo Sheets should be defrosted and placed flat, covered with a damp towel to keep from drying out.
I used:
2 yellow acorn squash
2 delicata squash
