|
OYSTERS ORIGAMI FOR TWO  Grand Prize Winner - Make it Fabulous with Fillo Recipe Contest Ingredients
12 Sheets Athens® Fillo Dough (9" x 14"), thawed
10 ounce jar medium to extra small Oysters, drained
1 tablespoon olive oil + 2 tablespoons olive oil, for brushing fillo
2 tablespoons shallots, finely chopped
3/4 cup mushrooms, finely chopped
1 clove garlic, minced
1/2 tablespoon butter
1/2 tablespoon flour
1/4 cup milk
2 tablespoon white wine
1/4 teaspoon sea salt
Pinch of pepper
1/4 teaspoon hot sauce
1/2 cup Parmesan, grated
2 slices bacon, cooked and crumbled
2 green onions, chopped In a large non stick skillet, heat 1 tablespoon olive oil. Add shallots, mushrooms & garlic. Saute stirring often, for about 6 minutes or until the shallots and mushrooms start to brown. Add butter.
When the butter has melted add flour, stirring with a whisk for about 1 minute. Add milk, white wine, hot sauce and salt & pepper. Set aside to cool.
When cool add, Parmesan cheese, bacon crumbles and green onion. Set aside.
Lay oysters out onto paper towels to dry as much as possible. When dried, divide them into 4 servings. You may have to cut one or more oysters to equally distribute.
Lay out a sheet of fillo dough on a dry work surface and lightly brush with olive oil. To prevent edges from cracking, brush edges first then move into center. Lay second sheet on top and brush. Place 3rd sheet on top but DO NOT OIL. Place one of the four servings of oysters about 1 1/2 inches from the bottom of the short side of the fillo. On top of the oysters place 1/4 cup of the cooled filling mixture. Gently pulling up the bottom part of the fillo, up over the filling, start rolling. Roll and fold in sides as you roll to the end of the fillo strip. Place the rolls seam side down on a cookie sheet. Repeat this process until you have a total of 4 rolls.
Using a sharp paring knife, carve ever so slightly an "X" (2-inch by 2-inch). Gently pull back the middle parts of the "X" going about 1 or 2 layers into the roll. This will expose, some of the filling and will let steam escape. Bake in preheated 350ºF oven for 22 to 25 minutes or until the fillo is golden brown. Let the rolls set for 10 minutes or so before serving.
Serve with cocktail sauce, hot sauce or taco sauce. A green salad is a nice complement to the dish.
Yield: 2 servings
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.
|
|