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CHEVRE CHEESE & MUSHROOM PHYLLO SOUFFLES Ingredients
1 teaspoon olive oil
2 shallots, finely chopped
1 cup crimini mushrooms, cleaned and finely chopped
Cooking spray
20 sheets Athens® Fillo Dough (9”x14”), thawed
2 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup whole milk
2 eggs, separated, the whites at room temperature
2 tablespoons finely grated Parmesan cheese
2/3 cup crumbled Chevre (goat) cheese
In a medium sauté pan, heat 1 teaspoon oil over medium heat. Add shallots and mushrooms and sauté for 8 to 10 minutes, until mushrooms are tender. Remove from heat and let cool.
Lightly coat a 4” muffin pan with cooking spray. Layer 5 fillo sheets, lightly coating each with cooking spray. Cut two 5-inch circles from fillo. Place each layered fillo circle into muffin pan, pressing firmly against bottom and sides. Repeat layering and cutting of fillo 3 more times to make 8 soufflé shells.
Bake empty fillo shells in preheated 350ºF oven for 5 to 8 minutes or until golden brown. Let cool.
In a 2 quart saucepan melt butter over medium heat. Add the flour and whisk for 1 minute. Add the milk in a stream, whisking, and bring to a gentle boil. Lower heat and simmer for 2-3 minutes, until thick and smooth. Remove from heat and whisk in egg yolks, Parmesan and Chevre cheese.
In a small bowl, beat egg whites until stiff but not dry. Fold half of the egg whites into the cheese mixture, then gently fold in remaining whites.
Spoon about 1 tablespoon of the mushroom mixture into each fillo shell. Divide the cheese mixture evenly among the fillo shells.
Bake in preheated 350ºF oven for 15 to 20 minutes or until puffed and golden brown.
Serve immediately.
Makes 8 soufflés
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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