Ok that's cool. I'll do better y'all, pinky promise!
I think these are great especially as an entertaining food--because the recipe makes a lot, and there's something about phyllo dough that just screams "I'M FOR GUESTS!" to me *shrug*. Unfortunately we were not having any company when I made these so it was up to Michael and I to eat them all. And if any eaters were ever up to the task...it was us.
They're quite delicious and I'm definitely keeping them in mind next time I need something to bring to a party!
Phyllo Potato Pastries
Adapted from Sandra's Easy Cooking
- 1 roll phyllo dough (1/2 a pack), thawed
- 1 tbsp. oil + more for brushing
- 3-4 medium potatoes, shredded (I used the largest holes of a box grater)
- 1/4-1/2 onion, shredded or diced
- 1 and 1/2 tsp. beef bouillon or seasonings of your choice
- salt and pepper, to taste
- Preheat oven to 375F degrees. Prepare desired pan (you can use a square, rectangle, or circle--I used a 9"x13" casserole dish) by spraying with nonstick cooking spray.
- Heat oil in a pan over medium-high temperature. Add shredded potatoes and onions and season (with beef bouillon or other seasonings of your choice, and salt and pepper). Saute', stirring frequently, for about 5 minutes, until they look about halfway done.
- Carefully take 2 sheets at a time of the phyllo dough at a time and place on a clean and dry surface. Make a line down the center of the dough using about 2 tbsps. of the potato-onion mixture. Then fold the edges of the dough and the half of the dough closest to you over the filling. Roll away from you.
- Place the rolls in the prepared baking pan (if it's circular just snake them around the outside and work your way to the center, you can fit them however necessary).
- Repeat until all the potato filling is used up--if there are any unused phyllo sheets, put back in their container and refrigerate or freeze for future use.
- Brush the rolls with some oil and bake for 20-25 minutes. A few minutes before they're done spray or sprinkle them with a little bit of water and oil to keep them moist and crunchy.
- They're done when golden brown! Serve warm or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Crunchy, flaky deliciousness.