Phyllo Turnovers With Shrimp And Ricotta Filling
We took our favorite chicken wing and turned it into a creamy buffalo chicken turnover.
Recipe Summary Phyllo Turnovers With Shrimp And Ricotta Filling
I have been working with various stuffing for phyllo. This is by far the best I have come up with.Ingredients | Chicken Turnovers3 tablespoons butter1 tablespoon canola oil⅓ cup chopped celery stalk⅓ cup chopped green pepper⅔ cup chopped green onions2 dashes hot sauce, such as Tabasco1 teaspoon salt2 tablespoons all-purpose flour1 pound large shrimp - peeled, deveined and chopped½ cup ricotta cheese⅓ cup milk1 (16 ounce) package frozen phyllo dough, thawed½ cup butterDirectionsMelt 3 tablespoons butter in a large skillet over medium heat, and add the canola oil. Stir in the celery and peppers; cook until tender, about 5 minutes. Add the green onions, hot sauce, and salt; cook and stir until onions are wilted, about 3 minutes. Stir the flour, shrimp, ricotta cheese, and milk into the pepper mixture; cook and stir until the shrimp turn pink, about 3 minutes. Remove from heat and cool.Preheat oven to 425 degrees F (220 degrees C).Melt 1/2 cup butter in a small saucepan over medium heat. Remove from heat and keep warm. Stack two sheets of phyllo on top of each other, and cut into 3 strips about 3 inches by 12 inches. Brush the top of each strip with melted butter, and place a teaspoon of the shrimp mixture at one end. Fold phyllo dough over the filling, working back and forth from side to side to make a triangle. Seal the end closed with a little water or butter. Place triangle on an ungreased baking sheet. Repeat with remaining phyllo sheets and filling.Bake in preheated oven until tops are golden brown and flaky, 10 to 15 minutes. Cool on a wire rack.Info | Chicken Turnoversprep: 40 mins cook: 25 mins total: 1 hr 5 mins Servings: 15 Yield: 15 servings
TAG : Phyllo Turnovers With Shrimp And Ricotta FillingAppetizers and Snacks, Pastries,
