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SPICY CHICKEN PHYLLO ROLLS Ingredients
1 cup chicken broth
1 bottle Mexican beer
1 pound skinless, boneless chicken breasts
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 cups onion, cut into 1/2-inch dice
1 teaspoon curry powder
1 teaspoon cumin, ground
1/2 teaspoon cayenne pepper
1/2 cup sour cream (or plain yogurt)
1/4 cup raisins
1 tablespoon dark brown sugar
Salt and pepper to taste
2 tablespoons unsalted butter
20 sheets Athens® Fillo Dough (9”x14”), thawed In a medium skillet, bring broth and beer to a boil. Add chicken breasts, then lower heat and simmer, for 7 minutes. Remove from heat and
let cool. Dice chicken into 1/2-inch cubes.
In another medium skillet, heat 1 tablespoon oil over medium heat. Add garlic,
onions, curry, coriander, and
cayenne pepper, and cook for 5 minutes or until onions are tender. Remove from heat
and let cool.
In a large bowl, combine chicken, onion mixture, sour cream, raisins, brown sugar, and salt and pepper to taste.
In a small saucepan over medium heat, melt the butter with 2 tablespoons oil. Layer 5 phyllo sheets, brushing each with the butter–oil mixture.
Cut the width of layered phyllo into 4 strips. Place about 2 tablespoons of filling at one end of phyllo strip, leaving 1" from end and 1/2" from each
side free of any filling. Fold phyllo up over the filling to form a roll. Fold side edges in to enclose the sides. Roll up to the end of phyllo strip. Brush
outside of roll with butter–oil mixture. Repeat process three times to make16 rolls.
Bake seam side down, at least 1" apart, on ungreased cookie sheet or baking pan in preheated 350ºF oven for
10 to 15 minutes or until golden brown. Serve warm or at room temperature.
Yield: 16 small rolls
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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