Good morning all (it might be too early because I'm struggling here). OK, came across this interesting looking recipe that I might be able to use this week for some leftover rib eye roast but the whole phyllo thing is throwing me (I don't think I've ever used it before). Is the recipe telling me to brush 5 sheets of dough, then stack them on each other, then cut in half? Is it difficult to lift and move these sheets to stack? They're pretty thin and fragile, right?
http://timeinthekitchen.com/2009/09/stea...ine-sauce/
•Preheat oven to 350 degrees. Prepare 5 layers of phyllo dough with melted butter between each layer and cut the stack into two lengthwise. Put a very generous portion of steak and mushroom filling (figure on dividing the mix into eight) on the end of each dough strip, allowing a fold-over to make a square.
•Continue to fold the turnover up the length of the phyllo dough so that all sides end up closed. Repeat the process until phyllo dough and filling are used. Note: Using four, or even six layers will still give you great results…..in case you lose count as I sometimes do!
http://timeinthekitchen.com/2009/09/stea...ine-sauce/
•Preheat oven to 350 degrees. Prepare 5 layers of phyllo dough with melted butter between each layer and cut the stack into two lengthwise. Put a very generous portion of steak and mushroom filling (figure on dividing the mix into eight) on the end of each dough strip, allowing a fold-over to make a square.
•Continue to fold the turnover up the length of the phyllo dough so that all sides end up closed. Repeat the process until phyllo dough and filling are used. Note: Using four, or even six layers will still give you great results…..in case you lose count as I sometimes do!