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phyllo

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These Purple Phyllo Baked Egg Rolls with pork, red cabbage, ginger and garlic are wrapped into a crunchy Filo pastry and baked or air-fried instead of deep-fried for a healthier version. These egg rolls are a kid’s childhood must, accompanied by the usual plum sauce.  The other day, I was doing my monthly round in my favourite Asian markets and saw this “plum sauce” bottle. Suddenly, tons of memories came rushing back at me. Memories of my family visiting a Chinese restaurant as a child, back in Canada, and eating my favourite dish: egg rolls with this plum sauce! I remember dipping my egg rolls into this sweet plum sauce like yesterday until I couldn’t breathe anymore. What a tasty memory! This Baked Egg Rolls recipe is my take on this old friend of mine! A Chinese American Dish These are not, per se, Chinese… even if many spring rolls resemble it. The American…

Red and Green Pesto Sticks with parmesan are made with phyllo, creating a crunchy and easy appetizer for the holiday season. A crowd-pleaser is guaranteed! This holiday season will be a hit with those two colours Pesto Sticks. They are easy to do and super crunchy without all the fat from the usual puff pastry. I’ve used two types of pesto: the famous green pesto, a la Genovese (basil) and a red pesto (dried tomato). I thought it would be great to have both colours for the holidays. Those fingers are a nice bite for any dinner party, finger buffet or snack. You can quickly cook them ahead of time, and they stay crispy and tasty for long leaving you time to work on other things while the guests are gathering around the table. The Cheese This recipe suggests parmesan because it adds an extra umami touch, but could easily be…

Chicken pot pie with phyllo is a healthier version of the original pot pie. I’ve took the idea from the Jamie Oliver show, into which he did a nice salmon pie with phyllo, then I’ve figured, why not cut the fatty crust of the normal pot pie into this flaky healthier version with phyllo. The usual flaky dough is “heavy in butter”, most people buy those premade, so they don’t get to see the gigantic amount of butter it contains. Yes it’s good, and yes it’s flaky but I’ve found this alternative way with phyllo which is way healthier and suitable for lactose intolerant people, since phyllo is simply flour and water thin sheets. Sure you won’t do you own phyllo, you buy it predone in the freezer department, it’s practically impossible to make those paper thin dough sheets homemade. Strangely, all my life long, I’ve heard people tell me to never use…

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