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BAKED PHYLLO WONTONS Ingredients
3 tablespoons olive oil
1 clove garlic, minced
1/4 cup scallions, finely chopped
3/4 lb lean ground pork
2 teaspoons low sodium soy sauce
1/4 teaspoon crushed red pepper
Salt and pepper to taste
2 tablespoons water chestnuts, finely chopped
1/4 cup fresh cilantro, finely chopped
Cooking Spray
20 sheets Athens® Fillo Dough (9”x14”), thawed In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add garlic, scallions, and pork. Brown pork completely and stir to a fine crumble. Season with soy sauce, crushed red pepper and salt and pepper. Stir in water chestnuts and cilantro. Remove from skillet and drain in a colander. Let cool.
Layer 4 phyllo sheets, spraying each with cooking spray. Cut twelve, 3-inch squares from phyllo stack. Place about 2 teaspoons of filling in center of square. Brush phyllo from edge of filling to each point of square lightly with water. Gather points of square and pinch together just above filling. Repeat process 4 times to make 60 pouches.
Place filled pouches at least 1" apart on ungreased cookie sheet or baking pan.
Bake in preheated 350ºF oven for about 12 to 15 minutes or until golden brown.
Serve warm
Yield: 60 small pouches
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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