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CHEESE PHYLLO PIROSHKIS Ingredients
12 ounces cream cheese, softened
1-1/2 cups small curd cottage cheese
1 cup grated Parmesan cheese
2 eggs, beaten
5 sheets Athens or Apollo fillo dough
3 tablespoons butter Beat cheeses and eggs together with hand mixer at low speed just until blended.
Prepare 2 medium fillo rolls by following the directions for Rolls or Strudels on our Shapes & Uses page. Roll cheese mixture in fillo. Score into 3 equal slices.
Brush outside of rolls with butter and place seam side down on cookie sheet. Bake in preheated 350° F oven for 30 minutes or until golden brown. Slice and serve hot.
Serves 6
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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