Archive for October, 2012

Apple Strudel – A small batch

4-6 sheets phyllo dough, thawed
3 apples, cored, peeled, and chopped
1/4 cup nuts, finely chopped (optional)
1/4 cup raisins or dried cranberries (optional)
1 tablespoon Minute tapioca, uncooked
1 tablespoon butter
1/4 cup granulated sugar (and a bit more for sprinkling between the layers of dough)
1 teaspoon ground cinnamon
splash of lemon juice
cooking spray

Preheat oven to 350° F

Toss apples, tapioca, lemon juice, nuts, dried fruit, 1/4 cup sugar, and cinnamon in a large bowl

Seems that some frozen phyllo dough comes cut into half sheets now. Overlap two sheets as shown, to make one full sheet.

Place one sheet of phyllo on a flat surface, spray with cooking spray, and sprinkle lightly with sugar
repeat by stacking the rest of the phyllo sheets on top of the previous sheet

Spoon the apple mixture along the long edge of stacked phyllo, leaving a 2-inch border all the way around
dot mixture with small pieces of butter
fold 2 edges of phyllo over to cover 2 inches of apple mixture on each end
then roll from the other end, loosely, jellyroll style
place strudel, seam side down, on a baking sheet lined with parchment, silicon pad, or coated with cooking spray
spray the outside with cooking spray

Bake for 45-50 minutes or until golden brown
cool for at least a half an hour before serving

Dust with powdered sugar to make it pretty before serving.

I strongly recommend that the strudel be made only a short time before serving. It has a tendency to get a soggy if it sits around.


October 18, 2012 at 1:16 pm 1 comment

Spanakopita – A small batch

I make individual pies, instead of one larger pie, for ease of serving.

aka Greek Spinach Pie

6 sheets phyllo dough
1 package frozen chopped spinach, thawed
1 egg
4 ounces feta cheese, crumbled
1/4 cup parmesan, grated
1 small onion, chopped
1 clove garlic, minced
handful fresh parsley, chopped
handful fresh dill, chopped
salt and pepper
oil for sautéing and brushing (or use cooking spray)

Defrost spinach and squeeze out the liquid using a kitchen towel

Sauté the onions, garlic, dill, and parsley
add to the spinach
let cool

Add egg and cheeses, mix well
season to taste

Place 1 sheet of dough onto a flat surface
brush with oil (or use cooking spray)
fold dough into thirds
add approximately 1/3 cup of spinach mixture and fold like a flag as pictured

Place on a baking sheet
brush with more oil

Bake at 350° F for 45-50 minutes or until golden brown

For smaller portion, fold the phyllo into fourths and use 1/4 cup of filling

October 15, 2012 at 4:46 pm Leave a comment

Mushroom Pasta Sauce – A small batch

Continue Reading October 14, 2012 at 2:00 pm 2 comments

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