Athens Foods Ham and Herbed Cheese Phyllo Shells Athens Foods
How to make ham and cheese puffed pastries: Step 1. Preheat the oven to 400F/200C. Step 2. I had round pastry sheets this time, so it was effortless. I used 12 pieces of dough. If you buy puff pastry sheets, then cut the puff pastry sheet into equal squares. Step 3.
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Repeat with the other phyllo strip. Repeat with the process with remaining phyllo, working with two phyllo sheets at-a-time. You should end up with 16 phyllo dough meat rolls lined up nicely in your large baking sheet. Place the phyllo rolls in the 400 degree F oven. Bake for 15 minutes. Remove from oven.
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Step 3. In a small bowl, toss ham with mustard; divide among each cup. Sprinkle with half of the cheese. Crack an egg into each cup; top with remaining cheese and the green onions. Sprinkle with pepper. Step 4. Bake in preheated 350°F (180°C) oven until eggs are set and pastry is golden brown, 16 to 20 minutes. appetizer.
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Add eggs to pan; cook and stir until almost set. Stir in ham and the cheese sauce; heat through. Remove from heat. Preheat oven to 375°. Place 1 sheet phyllo dough on a work surface. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Brush with melted butter; sprinkle with 2 teaspoons bread crumbs.
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Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan. Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet.
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Preheat oven to 350 degrees F. In a large bowl stir together the cream cheese, Mexican cheese, ham and green onion. Add the phyllo shells to a baking sheet. Fill each one with the cream cheese mixture. Bake 7-10 minutes, once the cheese is melted and heated through and the phyllo shells are golden in color.
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Preheat oven to 400 degrees F. while the ham and cheese pinwheels roll is firming up. Cut the roll up with a sharp knife into ¼-1/2 inch thick slices. Place the pinwheel slices on a parchment lined baking sheet. Bake the pinwheels for 18-22 minutes until golden brown at edges.
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Cut phyllo dough sheets (30 sheets) in half. Take 15 half-sheets and spread each sheet with melted butter, stacking as you butter. On top of buttered sheets, place 1/4 of the ham, 1/4 of the cheese, mustard, another 1/4 of the ham and 1/4 of the cheese. Spread another 15 sheets of phyllo dough with butter. Place on top of the stack of phyllo.
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Spread an even layer of ham chunks (3/4 lb) down the center of the phyllo sheets, lengthwise. Top the ham with 1 cup of shredded colby jack cheese. Tuck in the ends of the phyllo dough and carefully roll it burrito style. Transfer to a greased baking sheet. Slice into the top of the phyllo roll 10-12 times. Brush phyllo roll with melted butter.
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Preheat oven to 400˚F (200˚C). Place the puff pastry sheets on top of each other on a parchment paper-lined baking sheet. Use a large bowl or plate to cut around the outside, and remove the excess dough. Remove the top piece of puff pastry and sprinkle half of the cheese on the bottom piece, followed by ham and the rest of the cheese.
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Mini Quiche Ingredients . Phyllo: You'll need eight phyllo sheets for the crust. Ham: Mince four ounces of ham steak or deli ham. Salt and Pepper season the eggs.; Cheese: Shred three ounces of cheddar cheese. Yogurt: Use full-fat regular yogurt, not Greek yogurt. Eggs: You'll need eight large eggs for 12 mini quiches. How to Make Mini Quiche. Prep: Preheat the oven to 350°F and spray a.
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Instructions. Preheat oven to 350 degrees, and place phyllo cups on a baking sheet; set aside. In a medium bowl, combine cream cheese, shredded cheese, ham, and chives. Spoon mixture by the tablespoon, into phyllo cups. Bake for 12-15 minutes or until cheese filling is melted.
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Instructions. Preheat oven to 375 degrees. Beat eggs and cream together with a whisk. Mix in the shredded cheese and chopped ham. Scoop into the frozen phyllo shells. Make sure not to over fill. Place on baking sheet, and bake for 12-15 minutes, until egg sets. Allow the phyllo cups to cool for a minute or two before serving.
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24 sheets Athens Phyllo Dough (9″ x 14″), thawed. Cooking spray. 8 ounce Colby cheddar cheese block, cut into 8 long rectangles. 8 ounces ham. Directions. Thaw two rolls of phyllo, following thawing instructions on package. Preheat oven to 375⁰F. Unroll and cover phyllo with plastic wrap and then a slightly damp towel to prevent drying out.
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Repeat steps 1-4 with ingredients for turkey pinwheels. Bake until deep golden, 20 to 25 minutes. Remove from the oven, and transfer to a wire rack until cool enough to handle. Using a serrated knife, carefully slice the roll into 1-inch-thick slices, discarding the edges. Return to the baking pan, cut-side down.
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Smear the dough with a light layer of the mustard. Add the ham and cheese. Roll the puff pastry dough into a log, and trim the ends so that they are even. Cover it with plastic wrap, and refrigerate for at least 20 minutes. Repeat with the second sheet of puff pastry. Remove the logs and cut it into slices.
