Cookie, there is so much you could do. Here is one that I made a couple of years ago that we enjoyed.

A recipe from
Chef Ellen of Trilliam House
Wintergreen, Virginia.

Virginia Ham Tarts

Trillium House was awarded Three Clusters by the Commonwealth of Virginia for supporting the maturing state wine industry. These tarts would stand up to a Zinfandel tasting!

4 sheets phyllo dough
4 tablespoons butter, melted
1 cup finely chopped Virginia ham (cooked)
1 cup sharp cheddar cheese
3/4 cup shredded tart apple
1/4 cup ground Ritz cracker crumbs
4 miniature muffin tins (12 compartments each)

Lay one sheet of phyllo on a large cutting board and brush with some of the melted butter. Repeat with second and third sheets, stacking on top of the previous as you go and ending with fourth sheet unbuttered.

Cut rectangular stack into 48 squares (6 lengthwise cuts. 8 shortwise cuts) and press into muffin tins that have been coated with non-stick spray.

Combine ham, cheese, apple and crumbs in a bowl and press about one tablespoon into each phyllo shell (may be done several hours ahead to this point, wrap and refrigerate).

Bake at 350 for 15 to 20 minutes, until golden brown.

Yield - 48 miniature tarts

Thanks. I think I will make a few tart-like things like this! I should google puff pastry though.

I'm making palmiers next week...too easy and everyone loves them. I imagine you could use lots of fillings.

* Exported from MasterCook *

Palmiers with Ham and Swiss

Recipe By :Katie
Serving Size : 28 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 sheet puff pastry
2 tablespoons honey mustard
4 ounces ham -- thinly sliced
1 cup shredded Swiss cheese
3 tablespoons Parmesan cheese -- (3-4 tbsp.)

On a floured surface, roll puff pastry to a 10' x 14' rectangle. Spread the mustard over puff pastry. Arrange the ham evenly over the mustard to cover all the pastry. Sprinkle with Swiss cheese and Parmesan and press lightly.

Cut the rectangle in half widthwise to make two 10x7-inch pieces. Starting at long edge, roll each piece up like a jelly roll just to the middle of the dough; then repeat with the other side of the dough so that the two rolls meet in the center.

Cut into 1/2 inch slices. Place the slices on cookie sheets lined with parchment paper and press lightly to flatten. Bake at 400F 10 minutes or until puffed and golden.

.................................

These are a bit of work but are wonderful and freeze
beautifully.

Spanikopita

16 Oz Phyllo Dough
Thawed in the fridge For 24 Hours
10 Oz Frozen Spinach Thawed and of all liquid Drained
3/4 Lb Feta Cheese
1/2 Lb Cottage Cheese - About 1 Cup Pressed And Drained
1/4 lb Cream Cheese Softened
3 Eggs
1/4 Cup Fresh Dill
Chopped Fine
Salt
Pepper
Nutmeg
3/4 Cup Butter Melted

In large bowl combine all ingredients except phylo and butter.
Working with one sheet of phylo at a time, brush with melted butter and cut in 5 strips lengthwise. Place 1 spoonful of mixture at the bottom of each strip about 1 inch from the bottom, fold the bottom piece up over the filling and then fold up into triangles. Fold like you fold a flag, to the left, up , to the right ,up etc.

These can be made ahead and frozen for up to three months. Lay them flat on a cookie sheet and then transfer to freezer bags or container. Freeze uncooked and cook from frozen

When ready to cook:~Place on a baking sheet and bake at 350 for 20 minutes or until golden.Serve warm~

Don't let the name fool you this makes a very attractive appetizer , is drop dead easy and is always a huge hit.

Stacked Pizza

7 sheets phyllo pastry
1/2 Cup butter melted 7 Tbl freshly grated parmesan
1 1/2 Cup grated mozzarella
1 sweet onion sliced thinly And Separated Into Rings
5-6 roma tomatoes sliced
1 Tsp oregano
salt and pepper to taste ( I don't use
any I find the parm salty enough and I forget about the pepper!!!)
fresh herbs sprigs thyme oregano or rosemary

Preheat oven to 375. Follow package instructions to thaw phyllo. Place 1 sheet of phyllo on baking sheet, brush with butter and sprinkle with 1 TBSP of the parmesan cheese. Repeat until all layers are used. Press down firmly so layers stick together. Sprinkle top sheet with mozzarella. Place onions on top then place tomatoes on top. Season with oregano.

Bake for 20-25 minutes until edges are golden, and the bottom is cooked.

Decorate with fresh herbs and cut into squares (squares can be cut in half to make two bite triangles)

Notes: I slice the onions and then cut the circles in half to arrange on top. I also try and line the tomatoes up in a diagonal pattern, I don't place them randomly, and then when I cut it I cut the squares so each piece has 1 roma slice. I also don't measure anything anymore I just sprinkle the cheese. I use rosemary but I cut the leaves off the stems. I've often cooked it with the rosemary on it. I also line my baking sheet with parchment paper.

These are very good and I like them becasue don't require deep frying which not something I want to be doing when I have company.

Spring Rolls - Rachel Ray Via Woodie

1 Tbl vegetable oil or olive oil
1/2 red bell pepper chopped fine
2 stalks celery from the heart chopped fine
6 water chestnuts chopped fine
1/2 small onion chopped fine
1/4 Cup fresh bean sprouts a handful, chopped
2 6-ounce) cans lump crab meat drained
flaked - or -12 Oz Cooked chicken
2 Tbl dark soy such as Tamari
1/2 Tsp dried thyme leaves eyeball it
4 (13 by 17-inch) sheets defrosted phyllo dough
3 Tbl melted butter

Preheat oven to 400 degrees F. Add oil to a preheated skillet over medium to medium high heat. Saute pepper, celery, water chestnuts, onion 2 to 3 minutes. Veggies should still have a little crunch. Transfer to a bowl.Add bean spouts, crab, soy and thyme. Combine well with a spoon.

Paint half of a sheet of phyllo dough with melted butter and fold sheet in half. Pile a few spoonfuls of filling 2 inches from the bottom of sheet and leaving 2 inches at either side of sheet. Fold bottom flap up and side edges in, then roll up and over until you reach the top of the sheet. Your pastry will look like a spring roll. Touch the edges and sides of your roll with melted butter and place roll seam side down on a pastry sheet

Repeat with the remaining sheets of phyllo dough. Bake in the center of the oven for 15 to 20 minutes, until lightly golden all over.

Very tasty and company worthy.

Chicken Strudel (Lori)

8 oz mushrooms sliced
3 chicken breast halves boned,skinned and thinly sliced
3/4 c water
1/2 t salt
pinch of pepper
1/2 bay leaf
2 T minced onions
1/4 c vermouth or dry white wine
4 T butter
1/3 c flour
1/4 c milk
2 egg yolks
1/2 c whipping cream
1/2 c grated Swiss cheese
1 T pimiento
1/4 c chopped parsley
1/2 lb phyllo dough leaves
1/2 c butter,melted
1/2 c dry bread crumbs

In a saucepan, place mushrooms, chicken, water, salt, pepper, bay leaf and onions. Bring to a boil, and simmer 10 minutes. Remove mushrooms and meat with a slotted spoon and place in bowl. Boil down the cooking liquid to 1/2 cup. Remove from heat, add wine, and set aside. In a separate saucepan, melt butter, add flour, and stir constantly over medium heat for 2 minutes. Slowly add cooking liquid and milk;stir with a wire whisk until thick and smooth. Remove from heat. Slowly stir in egg yolks, whipping cream and cheese. Add chopped pimiento and parsley. Then add chicken and mushrooms, stir well and correct seasoning.
On a dry kitchen towel, lay 1 phyllo sheet, brush lightly with melted butter, sprinkle with 1 tablespoon dry bread crumbs, top with another phyllo sheet, brush again with melted butter and sprinkle with bread crumbs. Repeat until 1/2 pound phyllo leaves are used.~
Pour chicken mixture in a band lengthwise down center of prepared phyllo sheets. Roll sheets up as you would a jelly roll. Carefully transfer roll to a greased baking sheet, seam side down, and brush top with remaining melted butter. With a sharp knife (a bread knife works well here) divide roll into 6 or 8 portions*, cutting halfway to two- thirds through the roll. Bake at 375 F. for 35 minutes until golden.
*I usually get about 10 generous slices out of each roll. If I'm having several people over for brunch, I make 2 or 3. I'd probably double the recipe and make 2 for your party.
Also, I make this up the night before I'm serving it. I cover it well(on the baking sheet) with plastic wrap, and then put a slightly damp towel over that. Then just bake as recipe instructs. It's wonderful!
Lori

This is similar to Katie's but I do find they puff up better if you chi8ll the slices before putting in the oven.

Palmiers With Honey Mustard And Prosciutto (Craftyrn)

1 sheet puff pastry -- 18 x 11"
3 Tbl honey mustard
4 Ounces prosciutto -- thinly sliced
1 Cup Parmesan cheese -- freshly grated
1 egg
2 Tsp water

Place the puff pastry on a work surface and spread the mustard over the top.

Arrange the prosciutto evenly over the mustard to cover all the pastry, andthen sprinkle with the Parmesan. Lightly press the cheese into the prosciutto with a rolling pin. starting at one long edge, roll up the puff pastry like a jelly roll just to the middle of the dough; then roll up the other side in the same fashion,making two rolls that meet in the center. Using a serrated knife, cut the rolls crosswise into 1/2" slices. Place the slices on cookie sheets
lined with parchment paper and press lightly with your hands to flatten

Refrigerate for 15 minutes.

Preheat oven to 400 degrees.

Beat the egg and water together in a small bowl. Brush the top of each palmier with the egg wash. Bake until puffed and lightly golden, about 10 minutes. Serve warm or at room temperature. Servings: 20
on

Sharon's Spanikopita are the best.

Alexa's Lobster in Phyllo Triangles are to die for.

And I like to make Mushrooms and Pimentos in Puff Pastry, a Spanish Tapa.

All of of these recipes can be made in advance and frozen. Great to have on hand. Just pull out and bake just before serving.

Home Cookin Chapter: Recipes From Thibeault's Table

Mushrooms And Pimientos In Puff Pastry
======================================

1 package puff pastry
1 Tablespoon olive oil
1 Tablespoon minced onion
1 clove garlic minced
2 Tablespoons minced pimiento
preferably homemade
1/4 pound mushrooms, chopped fine
1/2 dried red chili crumbled or 1/4 teaspoon dried red pepper flakes
Salt and pepper to taste
2 Teaspoons grated parmesan cheese

.

Heat the oil in a skillet and saute the onion and garlic until onion is
wilted. Add the pimiento and cook for a minute, then the mushrooms,
chili pepper, salt, and pepper and saute until mushrooms are softened.
Remove from the heat and stir in cheese.

Roll the puff pastry to 1/8 inch. You can cut Cut into 1 3/4 inch
circles and place 1 teaspoon of filling on half of the circles. Moisten
the edges with water, cover with the remaining pastry circles, and
press with the tines of a fork to seal.

I prefer to make them triangle shape,by cutting the pastry into 2 1/2
inches squares, add filling on one half and then folding over corner to
form a triangle.

(May be prepared ahead and refrigerated) Place on a dampened cookie
sheet and bake at 425 F on the upper rack of the oven for 7 to 10
minutes or until golden.

( To cut down on work you could make this appetizer in a larger size
and Bake for about 20 minutes.) Then cut into wedges.

Home Cookin Chapter: Recipes From Thibeault's Table

Phyllo Triangles with Lobster Filling
=====================================

Phyllo Triangles with Lobster Filling
Martha Stewart Entertaining
Makes about 50

1 Steamed Lobster
4 Tbsp unsalted butter
6 scallions finely chopped
cup white wine or vodka
1 ½ tbsp all purpose flour
¼ cup heavy cream
pinch of cayenne pepper
Kosher salt and fresh ground black pepper

1 lb Phyllo
1 lb unsalted butter, melted

Remove meat from lobster and chop. Set aside
Melt 2 tbsp butter in a small skillet and sauté the scallions for 2 or 3 min. Add lobster meat and wine or vodka and stir quickly to combine over high heat. Drain the mixture reserving the liquid.

Melt the remaining 2 tbsp butter in another skillet. Add the flour and cook slowly without coloring the flour for 5 minutes. Add the reserved liquid and cream and stir constantly until the mixture begins to thicken. Stir the lobster meat back into the cream mixture, add cayenne and season to taste. Cool completely before filling the triangles.

Prepare the triangles as you would sharonÂs Spanikopita. If you need those directions, I can copy them over.

I do not know if these freeze, but I am not going to need all 50 for Xmas Eve, so I am going to give it a shot with the leftovers.

All of the recipes above sound wonderful. For some recipes and guidance that can run the gamut from beginner to beyond-advanced, try these manufacturers' Web sites:
http://www.puffpastry.com/default.aspx
http://www.athens.com/trade/traderecipes.aspx

If nothing else, they can be springboards to new ideas. Enjoy your exploration -- I wish I could find these helpful ingredients on sale as you did.

Cooking Light has a mushroom phyllo appetizer that I've made and really enjoyed, too....

MMMM. Thanks. Believe it or not I plan on making pretty much all of them. I think I will buy some more phyllo, though. Also, can I use my puff pastry on top of chicken pot pie? The recipe I use calls for the Pillsbury country biscuits on top. Would this make it a little fancier? I am having guests on Friday and Saturday and plan on doing a casual dinners for both families but wouldn't mind fancying the pot pie up a bit. Thanks. Oh, and Ann, can I change the lobster recipe to shrimp? My kids love shrimp.

I'm answering on behalf of Ann (she called me from work to post for her LOL): 'Yes cookie8, crab or shrimp could be substituted.'

Cookie I use puff pastry almost exclusively for my pot pies I like just a top crust, no bottom crust. Just be sure the puff pastry is nicely chilled before topping and putting in the oven.

Do you think most of these can be frozen? For the puff pastry, like the palmiers, at what point would I freeze them? Before or after cooking? I assume for the phyllo ones I can freeze after preparing and cook when ready to use? thanks.

I've made a pan of spanakopita and frozen it before cooking. When I defrost it and then bake it, it puffs up beautifully just like it was never frozen. I don't know about the puff pastry, though.

Smiles,
Sooz

I'm wouldn't freeze the palmiers. I don't think the meat would hold up well and you would definitely have to thaw before cooking. I've never done it so maybe it would....but I would not do it.

Actually the palmiers take no time at all to make and can sit in the fridge for a day . I have even made them the day before. Just wrap the rolled palmiers in plastic wrap , don't cut them in slices . Refrigerate the whole roll and then slice and bake when you are ready.

As for the Spanikopita , I always freeze it and it turn out beautifully . I bake them from frozen, I don;t thaw them.

The stacked pizza, the spring rolls can NOT be frozen because of the fresh ingredients.

By the way I have frozen baked puff pastry ( just the pastry) with could results.