Phyllo is one of the hidden treasures in the grocery store. Tucked into the freezer section, it can be hard to find even when you are looking for it. But it's worth the search.
Most of us are familiar with spanakopita, the triangular Greek appetizer made of phyllo stuffed with a savory spinach and feta cheese filling. Phyllo is critical for texture, an important attribute of food both savory and sweet. In baking, it provides light, crisp layers, replacing the need for dough.
Phyllo is particularly good for making brunch dishes - and brunch is likely to be on the calendar given two long holiday weekends - because the ingredients can be as varied as your palate. You can create something Asian, vegetarian or Italian-inspired.
Working with phyllo isn't hard, but there are a few things to keep in mind. When you are assembling your layers, keep the stack of phyllo covered. It can dry out and then shatter when you try to pick up a sheet. Brush the entire surface of each sheet with melted butter as you stack it. You don't want to drench it, but you do want a nice even coating. The butter keeps the phyllo from drying out and makes it deliciously crispy when baked.
Extra phyllo can be refrozen. Roll it back up as it was originally in the package and wrap it tightly in plastic wrap and then aluminum foil.
In the accompanying brunch dish, I've used sun-dried tomatoes, bacon and Parmesan cheese, but I have also substituted sausage, herbs and mushrooms.
With any variation, the filling is cooked in advance because it won't cook once inside the phyllo rolls. Use moister ingredients sparingly to prevent the phyllo from getting soggy.
When I serve brunch, I want to be relaxed and not have too much to do. I assemble these rolls the day before and bake them the morning I plan to serve them. Wrap well with plastic wrap and refrigerate until ready to bake. It's better to do this than reheat the rolls. They're not quite as crisp when reheated, but still make good leftovers.
Sun-Dried Tomato Bacon Roll-Ups
These roll-ups can be formed in advance, refrigerated and baked the following day. When cold, they may need to bake 5-10 minutes longer, depending on your oven. There will be enough phyllo in the package to double the recipe. Or, tightly rewrap the extra sheets and refreeze for another use. Serve the roll-ups as part of a brunch menu, along with scrambled eggs.
1/2 pound (about 6 pieces) bacon
5 tablespoons unsalted butter, melted
7 tablespoons grated Parmesan cheese
2/3 cup chopped sun-dried tomatoes
6 sheets phyllo, defrosted
-- Black pepper, as needed
Instructions: Preheat the oven to 350°. Lay the bacon in a single layer on a rimmed baking sheet. The bacon strips can touch, but should not overlap. (They shrink as they cook.) Bake 30-35 minutes, or until crisp. Remove the bacon from the baking sheet and drain on paper towels. Cool, then crumble into 1/4- to 1/2-inch pieces.
Place the bacon, butter, Parmesan cheese and sun-dried tomatoes in separate dishes within easy reach.
Unwrap the package of phyllo and carefully lay the sheets flat on a counter. Cover with a dry towel. Remove one sheet from the stack and place it with the long side toward you. Re-cover the pile of phyllo with the towel.
Using a pastry brush, brush the single sheet of phyllo with melted butter. Sprinkle 1 tablespoon of Parmesan on top and season lightly with pepper.
Repeat with a second sheet of phyllo using butter and Parmesan. Do not pepper it.
Place a third sheet of phyllo and top with the same amount of butter, Parmesan and pepper. Scatter the bacon and sun dried tomatoes on top.
Top the filling with the remaining 3 sheets of phyllo, repeating the layering process with butter and Parmesan on every sheet and pepper on the first and third sheets. Rewrap the remaining phyllo sheets well and refrigerate for another use within a couple of days or refreeze them.
With a sharp knife, cut the phyllo in half horizontally. Cut each half vertically into four even pieces, making 8 rectangles in total. Roll each rectangle into a log. Arrange on a parchment-lined baking sheet with the seam side down. Brush the tops and sides with butter and sprinkle the remaining Parmesan on top. Bake 10 minutes, or until golden brown.
Per roll: 286 calories, 14 g protein, 11 g carbohydrate, 21 g fat (10 g saturated), 54 mg cholesterol, 902 mg sodium, 1 g fiber.
