baklava), keep them covered with a dampened paper towel. And once you have opened a package of it, use it within a few days, otherwise it becomes dehydrated and becomes very fragile. What you have probably deduced is that phyllo dough, while tasty, is a fragile medium to work with, but if you treat it well, it will treat your taste buds well.
Ricotta Mushroom Phyllo Bites
Recipe by Caroline
Pictures by Caroline
Prep time: 10 minutes
Cook time: 12-14 minutes
3/4 cup finely chopped white mushrooms, roughly 3 large mushrooms
3/4 cup ricotta cheese
2 tablespoons Parmesan cheese
1 1/2 tablespoons freshly chopped parsley
dash of salt
4 sheets frozen phyllo dough, thawed
1 tablespoon unsalted butter, melted
**not an ingredient, but you will need a 12-count mini muffin tin
- Preheat oven to 375 degrees F.
- In a bowl combine chopped mushrooms, ricotta cheese, Parmesan cheese, parsley and a dash of salt. Mix thoroughly and set aside.
- To prepare phyllo cups. Lay a sheet of phyllo dough out on a piece of waxed paper. Brush the dough with the melted butter. Place another sheet of dough on top and brush with more butter. Repeat with remaining dough.
- Using a sharp knife, trim off the uneven edges, and then cut into 12 uniform square pieces. Using your thumb, gently press each piece of dough into a mini-muffin cup. As you press the dough in, fold the corners into each other to form a cup.
- Spoon the cheese filling into the cups. Bake for 12 to 14 minutes until the pastry is golden on the tips. Remove from oven and let cool for 5 minutes. Using a small spoon, remove the phyllo cups from the pan. Serve warm (or cool, but they are better warm).