Hazelnut Napoleons with Lemon Curd and Berries

Ever since I made baked potato skins for my brother over a year ago, he has been asking me to make some sort of dessert using hazelnuts. When thinking of dessert and hazelnuts, naturally Nutella comes to mind but I wanted to make something that didn't necessarily involve chocolate. A week ago, while sitting in a waiting room, I was flipping through a magazine and came across a recipe for hazelnut napoleons spread with lemon curd and piled high with berries. I took note of the recipe and saved it for future use.

Little did I know that an opportunity to make it would come so quickly. During my parents' dinner party over the weekend I used phyllo dough to make spanakopita. I decided that since I already had the phyllo out I might as well use a few sheets to make the napoleons as well (though at a separate time as we already had two desserts that evening).

I made the lemon curd a few days later and assembled the napoleons one night for my mom, brother, and me to share. Although they looked nice with multiple layers they were a bit challenging to eat. Also, the flavor of the lemon curd was quite strong and overpowered the hazelnut. However my brother was still satisfied with his hazelnut craving because I made a second dessert as well. When making the hazelnut-sugar mixture I ended up with way too much. I decided to use the excess by sprinkling it over some store bought dough and rolling it into mini buns (kind of like cinnamon buns but with the hazelnut-sugar inside).

On a side note, I know that typically phyllo sheets are meant to be stuck together using melted butter however for the sake of convenience I usually use PAM as it is much easier and less messy. This time, I chose to actually make the spanakopita properly, as well as the napoleons, and used melted butter between the sheets. I have to admit the butter added a wonderful rich flavor and definitely improved the taste compared to previous times. I learned my lesson: sometimes convenience is good but if you have the time and energy, don't take shortcuts.

Hazelnut Napoleons with Lemon Curd and Berries

For the lemon curd:

• 1½ lemons, zested and juiced
• ½ cup sugar
• 2 large eggs
• ¼ cup unsalted butter, cut into pieces
• Pinch of salt

1. Combine the lemon zest with the sugar and mix well.
2. Whisk in the eggs, one at a time, then add the lemon juice and salt.
3. Heat the mixture over low heat for about 10 minutes, stirring constantly, or until it thickens.
4. Whisk in the butter until completely incorporated but do not let the mixture boil. Remove from the heat, cover and refrigerate until ready to use.

For the napoleons:

• 4 sheets phyllo
• ⅓ cup whole hazelnuts, skinned and toasted
• ½ cup sugar
• ½ tsp cinnamon
• ¼ cup unsalted butter, melted

1. In a food processor, blend the hazelnuts until fine, being careful not to turn into a paste.
2. Add the sugar and cinnamon and pulse a few times so as to mix everything together. 
3. Working quickly, and with unused sheets covered under parchment/wax paper and a damp paper towel, brush the first sheet of phyllo with the melted butter and sprinkle ⅓ of the hazelnut-sugar mixture. 
4. Repeat with the remaining layers, stacking on top of the first layer and pressing down lightly so they hold together.
5. Cut the stack into 12 rectangles and transfer to a parchment-lined baking sheet. Bake at 350 degrees Fahrenheit for 10 minutes, or until the phyllo becomes crisp and golden brown. Remove from the oven and allow the rectangles to finish cooling in the pan.

To assemble: Place a phyllo rectangle on a serving plate and spread some of the prepared lemon curd carefully over the surface, topping with some berries of your choosing. Repeat using two more phyllo rectangles to create a stacked napoleon.

Cheese Börek

This week we have family friends who have come to visit us from Washington, DC and in honor of their arrival we had one of our classic family get-togethers last night. I viewed the evening as a great way to test out some recipes including spiced poached peaches and an apple and cherry strudel. I also made this lovely cheese börek which I think was the most successful of the three dishes I produced. Börek, as I learned, comes in many different styles and shapes but the basic concept is to wrap cheese in phyllo dough and then bake it. The dish is Eastern European though in some places, such as Greece, it has been adapted into meat börek or spinach börek (also known as spanakopita). It is best served hot and straight from the oven, but I have to say it tasted pretty good after being in the fridge overnight and then reheated in the microwave this morning.

Cheese Börek
Note: The dry curds and sour cream can be substituted with cottage cheese and ricotta.

• 1 package phyllo dough (18 sheets), thawed
• 2 cups dry curds
• 2 cups sour cream
• 3 cups feta cheese, crumbled
• 2 eggs
• 1/3 cup fresh parsley, finely chopped
• 1/3 cup fresh dill, finely chopped
• Pepper
• 2 tbsp sesame seeds
• 2 tbsp unsalted butter, melted

1. Combine the dry curds, sour cream, feta cheese, eggs, parsley, dill, and some fresh pepper. Mix well until homogenous and set aside.
2. Using two sheets at a time, spray the bottom phyllo sheet with PAM and then lay second sheet on top. Keep remaining sheets covered with wax or parchment paper and a damp (but not dripping) paper towel on top. 
3. Spread the filling into a thick log shape along the short side of the phyllo, keeping about 1/2" on each end free of any filling.
4. Carefully bring the bottom of the phyllo over the filling and proceed to roll into a tight log. Don't press too hard so that filling does not come out the ends but make the roll tight enough so that no air is trapped inside.
5. Lay the roll, seam side down, into a 9" x 13" baking pan and press tightly against the side. I lined my pan with parchment paper so that I could easily remove the börek but it can also be generously greased with butter and served straight from the pan.
6. Repeat the process with the remaining phyllo sheets and filling and continue to lay the rolls side by side in the pan until all full. The rolls should be tightly pressed against one another.
7. Carefully spread the melted butter over the surface of the rolls and sprinkle with sesame seeds.
8. Bake for 45-50 minutes at 350 degrees Fahrenheit or until the dough turns golden brown. Cool for about 10 minutes in the pan before slicing and serving.

Ice Cream Phyllo Cups

In addition to making the polka dot cheesecake for my birthday, I also made these cute little ice cream filled phyllo cups. My reason for making them was in large part due to the fact that I was using phyllo for an appetizer and had extra sheets leftover. I knew these cups would be quick to make and would lend themselves to an elegant yet simple dessert.

The dessert is really quite simple: a phyllo cup filled with one scoop of ice cream and then topped with a warm berry sauce. The beauty of this dessert is that it requires virtually no effort, the components can be prepared ahead of time, and the flavors can be interchanged and added to. For example, my brother chose to top his phyllo cup with some peanuts for an added crunch. Also, one could add some chocolate shavings or use a different flavor of ice cream or fruit. Truly the possibilities are endless and I find that very fun and exciting!

Ice Cream Phyllo Cups

• 1 package phyllo dough, thawed
• Ice cream (I used vanilla)
• 2 cups fruit, fresh or frozen
• 1 tbsp sugar
• Optional: nuts, chocolate, any toppings

To make the cups:

1. Using three to four sheets at a time (depending on how thick you want the cup) spray each sheet of phyllo dough with PAM and then lay them on top of each other.
2. Cut each sheet into 12 squares and press into metal tart shells. Let the edges hang out for a more elegant look. Lightly spray the tops again with PAM.
3. Bake the phyllo cups at 400 degrees Fahrenheit for 4 minutes, or until edges become golden.

To make the sauce:

1. Combine the fruit and sugar in a small saucepan and heat until the fruit becomes soft.
2. Depending on the type of fruit, and your preferences, you can either puree the fruit into a uniform sauce or mash it lightly or even leave it as is. I used strawberries and chose to mash it, therefore leaving some chunks. Perhaps if I had used blueberries or some other small berry I would leave it alone.

To assemble:

1. Cool the phyllo cups completely before assembling.
2. Scoop one scoop of ice cream into the center of each cup.
3. Drizzle warm fruit sauce over top and add any additional toppings you desire.

Baklava

After making my southwest style spring rolls last week, I had some phyllo sheets left over and decided to make baklava. Unfortunately I had only six sheets left but I cut each sheet in half so that I could create more layers. After tasting the finished product, I wished that I had more sheets because the baklava did not have enough crunch...but that will have to wait until next time.

Despite missing the crunch, I felt that the actual filling was quite delicious and I was pleased with it. I know that a common problem with many baklava recipes is that they are too sweet. In fact, that is often the reason why I avoid eating baklava and why my mom was skeptical when I told her of my intentions to bake it. However I resolved the problem by cutting the sugar from the filling all together and instead putting it only in the syrup. By limiting the sugar to the syrup alone, I was able to reduce the sweetness of the baklava while still holding true to its flavor.

Unfortunately my desire to blog this recipe and take pictures of the intermediate steps had an effect on the overall appearance of the baklava. In between working with the dough and the camera I kept having to clean my hands and stand on chairs for a bird's eye view. By the time I was able to cut the baklava and put it in the oven the phyllo sheets on top had dried out, making them hard. Each time I made a cut the phyllo cracked and created many little pieces. I don't regret taking the pictures, but I wish I had a second set of hands there to do it so that I could focus on the recipe itself. Still, it all worked out in the end because the finished product tasted good.

Baklava
Note: This recipe is slightly different than my own because it incorporates the amount of phyllo sheets I wish I had, rather than what I actually used.

• 1 package phyllo dough, thawed
• 3 cups walnuts
• 1 cup raisins
• 1 cup dried apricots, roughly chopped
• 1 orange, zested
• 2 tsp cinnamon
• 1 cup water
• 1 cup sugar
• 1/2 cup honey

1. Prepare the filling by combining the walnuts, raisins, dried apricots, orange zest, and cinnamon in a food processor. Mix it on high speed until all of the pieces are small and uniform in size.
2. Working quickly, and with unused sheets covered under parchment/wax paper and a damp paper towel,  layer 6-7 phyllo sheets into a greased 9" x 13" pan with the edges hanging over. To help the sheets stick together use cooking spray between each layer.
3. Spray the top layer with cooking spray and sprinkle about 1/4-1/3 of the filling over the dough. 
4. Sprinkle some water over the filling and then layer a couple of phyllo sheets on top. Continue to sprinkle filling and layer sheets until the filling runs out.
5. Fold the overhanging sides over the last layer of filling and then cover the top with another 3-4 layers of phyllo. Trim the edges and then cut the baklava into diamond pieces by making diagonal and lengthwise cuts. Make sure to cut through the entire stack of filling and dough in each cut. Spray the top with cooking spray.
6. Bake at 350 degrees Fahrenheit for 30-35 minutes, or until the top is golden brown. 
7. While the baklava is baking, bring the water, sugar, and honey to a boil and then simmer for 5-7 minutes. Cool the syrup and then pour directly over the hot baklava as soon as it comes out of the oven.

Southwest Style Spring Rolls

Phyllo dough is really great. I know that its picky to work with, and you definitely have to work quickly, but overall I think its benefits outweigh the negatives. First of all, there are a variety of things you can make with phyllo. You can roll it, fold it, layer it...really the possibilities are endless. Also, because the phyllo sheets have no flavor you can pair them with anything you like, sweet or savory. Lastly, the sophisticated look of the phyllo makes for great appetizers and desserts.

I had been wanting to make some sort of "roll" out of the phyllo we had sitting in our freezer for quite sometime. I decided to take one of my salad recipes and turn it into a filling. The result was delicious and required less effort than I had anticipated. Once I got the rolling technique down, it was smooth sailing and I managed to make all of the spring rolls within half an hour...picture time included.

Unfortunately, the one hang up with phyllo is the speed it requires. As soon as phyllo sheets are exposed to the air they start to dry out and tear rather than retain their flexibility. In order to avoid the tearing and to speed up the process, I spray my phyllo sheets with PAM rather than brush on melted butter. I'm sure the melted butter makes the phyllo flakier, but frankly I don't have the patience to work with it and my waistline is also more satisfied with the PAM. After such a pleasant experience with the phyllo I'm sure that I'm going to start using it more.

Southwest Style Spring Rolls
Note: I didn't measure out exact quantities of all the spices, they can be adjusted to taste. My filling was enough for 14 large spring rolls, but the rolls could also be made in a smaller size if the phyllo is cut appropriately. 

• 1 package phyllo dough, thawed
• 1 14 oz. (398 mL) can corn kernels
• 1 19 oz. (540 mL) can black beans
• 1 large bell pepper (preferably red), chopped finely
• 1/2 bunch cilantro 
• 2-3 tbsp cumin 
• Salt and pepper to taste

1. Combine all of the ingredients except for the dough in a large bowl. Adjust the spices to your taste (I personally love cumin so I put a lot). 
2. Cover the filling and let sit in the fridge for a couple of hours. I would recommend leaving it in the fridge for as long as possible because the longer it sits, the more the flavor seeps into the filling.
3. Using two sheets at a time, spray the bottom phyllo sheet with PAM and then lay second sheet on top. Keep remaining sheets covered with wax or parchment paper and a damp (but not dripping) paper towel on top. 
4. To make large spring rolls, cut the two glued phyllo sheets in half lengthwise and place filling near the bottom but not too close to the sides. Make sure to leave enough dough exposed on the bottom to cover the filling. For the smaller spring rolls, cut the dough into thirds.
5. Fold in the bottom flap and then the sides. Spray the exposed dough with PAM and then roll from the bottom up, making sure to keep the sides tucked in. 
6. Place the rolls, seam side down, on a baking tray and spray the tops with PAM; this will help it brown in the oven.
7. Bake at 400 degrees Fahrenheit for 15 minutes, or until the phyllo turns a golden brown. 

I suggest eating the spring rolls fresh out of the oven, while they're nice and crispy, alongside some salsa or guacamole as a dipping sauce.

Spanakopita Triangles

Last Sunday it was my brother's birthday and we had the whole family over for dinner to celebrate. Along with making dessert in the form of a cheesecake and those delicious Blueberry and Nectarine Cream Cheese Braids, I also made several of the appetizers for the evening's festivities. After previously making the Sun Dried Tomato Wonton Cups and seeing how popular they were, I decided to make them again but this time using phyllo sheets instead of wonton wrappers.

Last time, some people felt that the wonton wrappers were a little too crunchy and the corners were too sharp to eat comfortably. This time, I stacked four phyllo sheets on top of one another, using Pam between each sheet to make sure they stuck together, and then cut the rectangle into 12 squares. I then proceeded exactly the same way I did last time, first by seasoning the phyllo squares, baking them in the tart forms, and then filling them. The result turned out much more to people's liking because the phyllo squares were crisp but were not as difficult to eat as they sort of melted in your mouth once you took a bite.

After I made the revised appetizer, I still had extra phyllo sheets left over and decided to try to make a second appetizer with them. Previously I had intended on making a braided pesto bread, but I ran out of time to make the dough. However, I still had all of the ingredients for the pesto and thought to make a filling of it instead. I carefully read on the box from the phyllo sheets how to properly fold it into triangles and decided it didn't look too difficult. The truth of the matter is that it was actually one of the easiest, hassle-free appetizers I have ever made. I will definitely be repeating the process with new fillings and different shapes. Overall, this experience has taught me that phyllo dough is actually a very versatile ingredient and extremely easy to work with so long as you have a bottle of Pam on hand, as well as a little imagination.

Spanakopita Triangles
Makes 28 triangles

• Pesto recipe from Pesto Pinwheels
• 1 box Phyllo dough, thawed

1. Place one sheet of phyllo on a flat surface and spray with Pam or some other cooking spray. Alternatively, you can melt some butter and brush it on but I find the Pam to be much easier.
2. Place another sheet of phyllo directly on top any use your hands to press down evenly across.
3. While working with the phyllo, place a damp paper towel over the unused sheets to keep them from drying out.
4. Cut the two stuck together phyllo sheets into four rectangular strips. 
5. Place one tablespoon of filling at the bottom of a strip and then fold the bottom right hand corner over.
6. Next, fold over the bottom left hand corner, and then fold the bottom over to the top. Continue to fold in a back and forth manner until the whole strip is used up and a triangle is formed. 
7. Place the triangle with the folded side down on a greased cookie sheet. Spray the tops with cooking spray or brush with melted butter and bake for 15 to 18 minutes at 375 Fahrenheit.