savory breakfast phyllo spiral rolls
From Scratch, Mostly
Most everyday throughout the week, we have baked goods and a conglomeration of dishes hailing from whichever country's cuisine we please to try on a whim. Of course, usually it is my own curious palate that allows this to happen, and naturally, the family tends to follow suit. Sometimes, that is.
Admittedly so, I actually may not be the most cultured cook or food enthusiast out there, contrary to what my social media platforms may convey. After all, I have yet to trot around the globe like Beth, or eat all the Hanukkah related dishes like Molly, or simpler still--settle myself down and make a Shakshuka to honor my spice loving taste buds--but I do always try and am always venturing out for new, innovative dishes, or the most traditional ones pertaining to a certain ethnic group. It's always been that way thankfully, or else I think I'd be missing out on life just a tiny bit.
I recall the first (and best) baklava I'd ever had, which was on a spring afternoon during my youthful days of high school. My Romanian friend and I had a group project to finish, but as expected, more eating was done than anything else. Her grandma's specialty was supposedly baklava; I had never heard of the thing and back-la-who? was my initial reaction. Well, that first bite was truly blissful, shocking, and it lived up to the hype of her grandma's cooking. Henceforth, I've always had a good impression of baklava and fillo dough has been on my list of ingredients to use next.
I am convinced that fillo (or filo or phyllo) dough is one of the single most decadent, alluring, and easiest types of pastries one can use. It does tend to create anxiety in some, but below I will list a few tips to lessen any accidents and worries about working with fillo. This almost tissue paper-like dough is powerful and extremely versatile; it is perfect for using as the crust for a sticky baklava, or for creating a savory dish. The best part is that anything can be wrapped in fillo, so long as we take care to brush each layer with butter or oil thoroughly and layer it up enough so the filling doesn't seep through the dough. This beautiful spiral shape has been inspired by Eva since long long ago. ***Scroll down to the very end to see my personal tips.***
- 16 fillo dough sheets
- 3/4 cup / 170 g unsalted melted butter
- 4 bacon strips
- 2 cups / 250 g grated cheese (like cheddar)
- 1 peeled sweet potato
- 2 tbsp / 13 g milk for brushing with butter
- only use the top 1/3 pear top
Tips for Success:
1. Thaw fillo at least 2 hours before using, but refrigerating overnight works even better and it's hassle free.
2. Always keep it covered with a barely damp towel while using.
3. Don't worry if a few sheets rip a little bit here and there because all imperfections are easily concealed within the layers.
4. Good butter like Tillamook creates a richer and more flavorful outcome.