Question:

How do I use phyllo dough?

6 Steps to sensational phyllo

** Make sure to completely thaw frozen phyllo dough before beginning to use it. It`s best to do this in the fridge overnight.

**Fillings need to be made ahead of time and completely cooled before you begin to fill the phyllo.

**Melt butter in the microwave and let cool. Milk solids that go to the bottom of the bowl are watery and should not be used.

**To keep phyllo from drying out while working with it, cover it with a clean, very very slightly damp kitchen towel.

**Brush the tops of the finished pastries with butter or cooking spray.

** If you're making the pastries/appetizers ahead and want to freeze them, place on parchment covered cookie sheets, flash freeze and then store in airtight containers in the freezer for up to 6 weeks.

Mushroom & Red Pepper Bites

Fresh mushrooms team up with roasted red pepper and rich cream cheese in these gourmet baked phyllo bites.

24 button mushrooms, stems removed
1 Oz pimentos, cut into 24 pieces
3 Oz cream cheese
24 tiny sprigs thyme
4 Sheets phyllo pastry
1 Small egg beaten

Preheat oven to 425 degrees. Fill mushrooms with pimento and cream cheese, top with thyme.
Cut pastry sheets into 48 squares. Brush with egg, stick sheets in pairs to create star shapes. Sit a mushroom in each, bring up sides of pastry and pinch in the center.

Bake for 3-5 mins, until pastry is crisp and just golden. Serve.

Blue Cheese & Vegetable Turnovers

2 tablespoons oil
1 pound fresh mushrooms -- finely chopped
1 medium onion -- diced
5 cloves garlic -- minced
2 leeks -- thinly sliced
1 large sweet red pepper -- julienned
1 teaspoon dried dill -- plus more for garnish
3/4 teaspoon salt
4 ounces blue cheese -- crumbled
1/4 cup fresh bread crumbs
1 pound phyllo dough -- thawed
1/2 cup butter -- melted

Preheat the oven to 375 degrees.

Heat the oil in a skillet over medium heat.
Saute the mushrooms,onion, garlic, leeks, red pepper,
and dill until the vegetables are tender and the liquid
has evaporated, 6 to 8 minutes.

Remove the pan from the heat, and stir in the salt,
cheese, and bread crumbs.

Lay out the sheet of phyllo dough on a work surface, and brush it with melted butter. Fold it in -- into thirds -- lengthwise.
Cut the dough in half, forming two rectangles.

Take each rectangle and fold as you would a box top, first one side towards center, then the other,
ending up with one long strip. Then cut short way, down center
to form strips.

Put 1 rounded tablespoon of filling in the bottom
left-hand corner of one of the phyllo strips. Fold the corner up to form a triangle, and continue to fold until the edges are closed (four times). Place the finished triangles on two baking sheets.

Repeat until you have used all the filling.

Brush the triangles with the remaining melted butter,
and sprinkle with dried dill.

Bake for 12 to 15 minutes, until crisp and browned on
the edges. Serve hot.

Chevre & Mushroom Phyllo Cups

Phyllo Cups

2 boxes frozen phyllo dough
2 pounds unsalted butter, melted
2 pounds button mushrooms, thinly sliced
3 cloves garlic, minced
1/2 pound cream cheese, at room temp
1 pound goat cheese (Chevre)
3 tablespoons fresh dill, minced
2 tablespoons fresh parsley, minced

1. Leave dough out at room temperature while preparing filling.

2. Saute mushrooms and garlic until moisture has evaporated. Let cool completely.

3. Mix in cheeses, dill, parsley, season to taste with salt & pepper.

4. Unroll phyllo and cover with a lightly moist towel. Butter 1 sheet of phyllo; top with another buttered sheet, then another..A total of three buttered sheets.

5. Cut the sheets into 24 squares; 6x4 and press each square into a mini muffin pan.

6. Fill each one with 1 tablespoon of the filling and refrigerate for 1/2 hour..

7. Bake at 350 degrees until brown.

Optional garnish: Fresh julienned roma tomato, 1 for each.

Yields: 75 phyllo cups