filo-dough

3

3 Ways To Use Filo Dough!!!

1) Filo Dough Pizza!

     Layer Filo Dough onto a pizza pan, glazing with melted Earth Balance/Parsley mix between each layer (about 15). Top with marinara sauce, add all your favorite toppings (we did broccoli, olives, garlic, onions, jalepenos, red peppers, crumbled Field Roast Vegan Sausage and a bit of Daiya cheese). Bake at 350 for ~30min or till crust is crispy.

2) Mini Quiches

     We used this recipe: http://www.food.com/recipe/you-pick-the-veggies-vegan-quiche-463990   and did broccoli and green onions for the veggies. We used a cupcake pan with filo dough crust (~5 layers) and topped with a bit of cayenne pepper. As a side, we made roasted zucchini and potatoes, heavy on the garlic! The quiche itself wasn’t as firm as a traditional quiche but tasted amazing! Delish!

3) Berry Tart

   Because we’re dessert monsters and because we had to use the remaining filo dough before it dried out, we created a berry tart off the top of our heads. We layered the dough in a cupcake pan using a brown sugar, cinnamon, drop of vanilla, and melted Earth Balance glaze. (Do about 10 layers and glaze between each layer). Then add a few cranberries, more layers, then top with an apple filling: Peel and cube an apple, add a spoonful of brown sugar, a pinch of cinnamon, and a bit of agave. Let sit for 5 minutes. Blend some frozen strawberries, juice of half a meyer lemon, and a pinch of basil. Pour this atop the apples and voila! Bake at 350 for ~30min. You won’t regret this one!

Moroccan Filo Crescents


1 Vidalia onion, diced
4 cloves garlic, minced
2 red bell peppers, diced
1 tbsp organic olive oil
6 criminal mushrooms, diced
1 tsp cumin
2 tsp curry powder
2 tsp fresh rosemary, minced
¼ tsp cayenne pepper
1 cup tomato puree
2 tbsp tamari sauce
6 ounces firm tofu, cut into 1-inch cubes
2 cups packed fresh spinach, chopped   
2 tbsp fresh mint leaves, choppedSea salt to taste
½ cup slivered almonds, toasted
2 tbsp Sucanat
1 tbsp cinnamon
1 package filo dough
¼ cup vegetable oil
2 cups basmati rice, cooked

Method

  1. In a large skillet, sauté the onion, garlic, and peppers in olive oil until softened.
  2. Add the mushrooms, cumin, curry, rosemary, and cayenne pepper.
  3. Stir in tomato puree and tamari. Simmer for about 10 minutes.
  4. Remove from the heat and stir in tofu, spinach, and mint. Add salt.
  5. At the same time blend almonds, Sucanat, and cinnamon into a fine meal.
  6. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  7. Place two sheets of filo dough on top of the parchment paper.
  8. Brush filo with oil and add a thin layer of almond mixture. Repeat the process until 6 sheets have been used.
  9. Cut the filo stack into 2 rough square stacks. Place ½ cup of rice at the nearest end of filo. Top with one cup of filling.
  10. Fold the farthest end of the filo over so that the edges meet.
  11. Repeat with second filo square.
  12. Bake for 10 minutes.