Another yummy Greek pastry
2 lbs. cottage cheese, the driest which is usually about 4% Yes, you can use ricotta instead. 2 eggs 1/2 cup sugar 1/2-3/4 cup farina (can use Cream of Wheat) 1 teaspoon fresh lemon juice 1 teaspoon vanilla 2 teaspoons melted butter 1 lb filo 2-3 sticks of butter melted 1/2-1 cup cinnamon sugar...make your own Cream eggs and sugar. When creamy, add melted butter until mixed in well. Stir in cottage cheese, sugar, farina, lemon juice and vanilla. Take one sheet filo. Brush melted butter on half (along the long side). Fold in half and butter again. Place 2 Tablespoons cheese mixture sorta near top. Fold in sides until they meet, then roll up from the short end. (like making a burrito). Place on lightly greased baking sheet, seam down and brush butter on top and sides. Continue making more. They can be placed close together on baking sheet as they don't really puff. If they leak, you may be rolling too tight, loosen up a bit. Bake 350 about 15-20 or until brown. Remove from oven, keep on tray, allow to cool a few minutes before sprinkling with cinnamon sugar. When cool, remove from tray. Since they stay on the tray, consider purchasing disposable aluminium trays and placing them on the heavier cookie sheets for stability. |
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That sounds really good, Susan. I may be brave enough to try it!  |
That sounds good. It's funny...I was reading the ingredients and thinking, wow, this isn't even that bad for you...just the 2 teaspoons of butter! THEN I kept reading 
I love phyllo dough...I just wish there was a way that didn't involve teh slathering of butter! (Susan, could one spray it with Pam instead?--I know it wouldn't be as buttery yummy as buttering it, but would that provide enough moisture for it?) |
| yes you can use Pam, even butter flavored but the taste will suffer. You need the fat between the sheets to make them puff up and crisp. Water would just steam them into a gooey mess.
Most people tend to use too much butter when they begin working with filo. It's just a thin layer.....so keep the melted butter warm for smoothing ease......and if possible use just the clarified (tho the real yummies are in the thicker portion butter fats.) Time I tried teaching a friend, she used too much butter and ended up frying the pastry in the oven........greasy blech! |
| After all the healthy cooking this week, this is the reward!
Love Greek food and especially the sweets 
Keep these wonderful recipes coming Sheepieboss! Thanks for sharing! |
| Think we are doing baklava again for the next two weeks. They roll their instead of layering in a pan. Interesting. I like the ability then to cut to various thicknesses. When we come up with another new recipe, I'll send it on. |
SheepieBoss wrote: Think we are doing baklava again for the next two weeks. They roll their instead of layering in a pan. Interesting. I like the ability then to cut to various thicknesses. When we come up with another new recipe, I'll send it on.
Love baklava! Beautiful--I'll be real good until the next recipe arrives |
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