OT - Re: SC - Filo Dough Things

[Anne-Marie Rousseau]

Hi all from Anne-Marie

we are asked about using canned fruit fillings for tarts and "filo dough
things" :)

My experience says that canned fruit works very well, as long as its not in
heavy syrup. Take the fruit, drain and put in a large saucepan. Add just
enough of the canning liquid to cover. Simmer the crap out of it until most
of the liquid is evaporated and the fruit is the consistency of good jam.
The drier the better. Stir in a pat or so of butter.

Spread a prebaked tart shell or your phyllo dough with this and bake. Yum!
FYI, this version with pear is from la Varenne (1651 French). I assume he
used fresh fruit, but with the "canned in its own juice stuff", I figure
that there shouldnt be much difference after all that boiling.

good luck!
- --AM
PS, there's several fun middle eastern PERIOD recipes out there that use
"dough in leaves", etc, if you want to play with them...

At 08:58 PM 1/25/99 -0500, you wrote:
>Marian Deborah Rosenberg wrote:
>> 
>> As for fruit fillings, I was thinking canned peach sections sprinkled
with a
>> little chopped walnut then wrapped up in the dough and sprinkling a little
>> brown sugar in between the layers when buttering.  But, I have *never* made
>> Filo dessert pastries and I definitely *need* some guidance on that.
>
>The canned peach sections might work, or they might be too moist...
>
>I used to make a simple dessert in restaurant I worked in, which
>consisted of several sheets (5 or 6) of phyllo dough layered slightly
>askew from a central point, so the final mass was more or less circular.
>
>Let's see if I can illustrate this: (1) |  (2) / (3) -- (4) \ etc., all
>laid on top of each other... .  
>
>Melted butter and praline powder went in between the layers, the praline
>near the center. I put some sugar, maybe three or four tablespoons,
>tops, in a dry saute pan, and heated the sugar to caramelize it (not too
>dark!!!). I would then add 2 Tbs butter and around 1 1/2 pounds of
>Granny Smith or other firm, tart cooking apples, peeled, sliced and
>cored, and a handful of raisins, and sautee it all until the apples were
>slightly soft and coated with caramel. I'd put the apples (rather
>sticky) in a deep glass bowl and chill until cold.
>
>(Of course I would make several of these a day, usually a dozen or so,
>so the steps may seem out of sequence...)
>
>I would then lay out my phyllo as described above, and sprinkle a bit
>more praline powder onto the center of the top layer, then invert one of
>my glass bowls onto it, then remove the bowl to reveal a domed mass of
>apple filling. I could then raise the edges of my phyllo dough up around
>the filling, and pull it all together like a drawstring bag, with the
>ends of the phyllo sticking up in the air (anybody remember the tall
>food craze in the early 90's?), giving the ends a slight twist to seal
>everything up.
>
>The final tart (for lack of a better term) was a hemisphere 8" across by
>4' high, with another another 5 or 6" of phyllo sticking up. I found
>that spraying the top (the edges without filling) with PAM or other
>cooking spray worked well to get the edges brown without burning them.
>
>They were baked in a 375 degree F. oven, for about 15-20 minutes, or
>until brown. We served them, as I recall, with cinnamon ice cream,
>cutting each tart into four servings with a long serrated steak knife
>(one of those jobs for which a serrated knife is actually better!).
>
>Adamantius
>Østgardr, East  
>-- 
>Phil & Susan Troy
>
>troy at asan.com
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