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THAI SUMMER PHYLLO CUPS  Ingredients
1 1/2 cups packaged shredded cabbage and carrot mix (coleslaw mix)
1 1/2 cups mixed baby greens
1/3 cup fresh bean sprouts
1/3 cup red radish, finely diced
1/3 cup green onions, finely sliced
1/3 cup cucumber, peeled, seeded, and finely diced
3 tablespoons fresh basil, minced
1/3 cup rice wine vinegar
3 tablespoons canola oil
3 tablespoons honey
3/4 teaspoon crushed red pepper flakes
2 tablespoons butter
2 tablespoons olive oil 20 sheets Athens® Fillo Dough (9”x14”), thawed
Cilantro leaves for garnish In a large bowl combine cabbage, baby greens, bean sprouts, radishes, green onions, cucumbers and basil mixing lightly. In a small bowl, whisk together vinegar, canola oil, honey and red pepper flakes. Drizzle dressing over vegetables and toss to coat evenly. Chill 1 hour.
In a small saucepan, melt butter with olive oil. Layer 5 fillo sheets, brushing each with the butter-oil mixture. Cut six 4-inch circles from layered fillo. Lightly brush 3” muffin pan with butter-oil mixture. Place circle into the muffin pan. Carefully push fillo into cup, pressing firmly against bottom and sides. Repeat process 3 times to make 24 tarts.
Bake fillo cups in a preheated 350ºF oven for 8 - 10 minutes or until golden. Cool 5 minutes and remove from pan.
Spoon 3 tablespoons of vegetable mixture into each fillo tart. Garnish with cilantro leaves. Serve chilled.
Yield: 24 tarts
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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