HOW TO MAKE PHYLLO POUCHES AND PURSES

Phyllo Pouches:

 

Thaw one roll of fillo dough, following thawing instructions on package.

Preheat oven to 350ºF.

Unroll and cover the fillo pastry sheets with a damp towel or plastic wrap to prevent drying out.

Place one sheet of fillo on a cutting board and lightly coat with cooking spray. (Recipe or personal preference may substitute brushing with melted butter, olive oil or egg wash.) Layer and repeat with 3 more sheets.

Use a sharp knife to cut layered fillo into squares per the recipe.

 

phyllo pouches

Place prepared filling into the center of each square. Fillings should be chilled and not excessively moist. Excessive filling will be difficult to enclose with fillo.

  • 3″ squares yield 12 pouches: Use 1 teaspoon of filling.
  • 4½” squares yield 6 pouches: Use 2 tablespoons of filling.
  • 7” squares yield 2 pouches: Use ½ cup of filling.

Lightly brush outer edges of each square with water to help the fillo stick together.

 

phyllo pouches

Gather points of square and pinch together just above the filling to form a pouch.

Spray outside of pouch. Place at least 1″ apart on ungreased baking tray. Place filled phyllo pouches in freezer for 10 minutes before baking to set the shape of the pouches.

Reroll unused fillo sheets and follow storing instructions on package.

Bake small phyllo pouches about 12-15 minutes or until fillo is golden brown. Bake large pouches about 25-30 minutes.

 

 

PHYLLO PURSES:

Thaw one roll of fillo dough, following thawing instructions on package.

Preheat oven to 350ºF.

Unroll and cover the fillo pastry sheets with a damp towel or plastic wrap to prevent drying out.

Place one sheet of fillo on a cutting board and lightly coat with cooking spray. (Recipe or personal preference may substitute brushing with melted butter, olive oil or egg wash.) Layer and repeat with 3 more sheets.

Use a sharp knife to cut layered fillo into circles per the recipe.

 

phyllo purses

Place prepared filling into the center of each circle. Fillings should be chilled and not excessively moist. Excessive filling will be difficult to enclose with fillo.

  • 3″ diameter circles yield 12 pouches: Use 1 teaspoon of filling.
  • 4 ½” diameter circles yield 6 pouches: Use 2 tablespoons of filling.
  • 7” diameter circles yield 2 pouches: Use ½ cup of filling.

Lightly brush outer edges of each square with water to help the fillo stick together.

 

phyllo purses
Gather filled fillo circle just above the filling and tie with blanched scallion strips or other edible purse string. Fan top of purse.

Spray outside of purse. Place at least 1″ apart on ungreased baking pan. Place filled purses in freezer for 10 minutes before baking to set the shape of the phyllo purses.

Reroll unused fillo sheets and follow storing instructions on package.

Bake small purses about 12-15 minutes or until fillo is golden brown. Bake large phyllo purses about 25-30 minutes.

 

 

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