I’m Not Afraid of Phyllo Anymore!

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I’ve been out the kitchen for a while enjoying the birth of my sweet new baby granddaughter. Her name is Analena, and she’s just as beautiful as her name! I could hold her for hours ( and I have) and never tire. We just can’t get enough of her!

But now I’m back in the kitchen enjoying the bounty of summer with all the apricots and peaches that are in the markets, and thinking of different ways to use up all my tomatoes!
I’ve always had a fear of phyllo, because every time I worked with it disaster struck, it would tear and be a big mess. But I wanted to conquer it once and for all because phyllo can be a great alternative to a pastry crust. Its light, flaky and crispy and as long as you don’t drench it in melted butter or olive oil it can be a perfect low fat choice for the crust of a tart. I thawed mine in the frig for 24 hours, I think that was key.

I roasted my apricots in the oven at 400F with just a sprinkling of brown sugar until soft, about 20 minutes. Mixed 1 lb of ricotta with 2 eggs, orange zest, a pinch of cinnamon, a pinch of cornstarch,1/4 cup of sugar ( or Splenda), and a heaping TBL of apricot preserves. Sprayed my tart pan with butter spray, which will cut down big time on the calories along with butter spraying each of my 7 layers of phyllo which I placed one by one in the tart pan. Spread my ricotta on the phyllo dough and positioned the apricots on top. Baked it for about 1/2 hour in a 375F oven, you want it golden brown and crispy, so just keep checking. While still warm, glaze the top with thinned out apricot preserves. Drizzle some honey on your slice!
For the tomato tart I used my red and yellow heirlooms that I cut into a 1/4″ slice. I let them drain out a little on paper towel because they were super juicy.
Mixed 1 lb of ricotta with 1 egg, grated romano cheese, grated asiago, and fresh chopped basil, salt and pepper. This time I sprayed my tart pan with olive oil spray, along with each sheet of phyllo, I used 7 sheets. Layered the tomatoes around the top, and baked until golden and crispy, about the same time and temperature as above. Depending on how juicy your tomatoes are you might have to cook it longer, I did.

These tarts are best if eaten the same day, but if you have leftovers like I did, don’t worry if your phyllo becomes soggy. I just put my leftover pieces on a baking sheet in a 400F oven and it all became nice and crispy again!
Phyllo is now my friend and I can’t wait to use it again!

Enjoy your weekend, and Buon Appetito!

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  1. All of your food looks beautiful and I know it must be so delicious! I am going to be trying some of your recipes out on my family. Congratulations on the upcoming birth of your granddaughter. They are the best little gifts in the world!

  2. congratulation on your new baby grand daughter, enjoy the cuddles.

  3. Playing with a baby is far more fun than cooking, isn’t it! I love working with phyllo…in my cooking classes, it is one of the first things I teach, because it gives the aspiring cooks great confidence when they pull a phyllo tart out the oven!! I love the apricot and ricotta idea….you know my feelings about fruit and cheese together..mmmm!

  4. Congratulations on the birth of your new baby grandaughter! Her name is absolutely lovely! Ah, nothing like having a little baby to snuggle! 🙂

    I’d cozy up to these lovely phyllo dishes you made! The apricot one looks like cheesecake almost! YUM! And that tomato tart, oh boy, that get’s a YUM, too!

  5. Congratulations on the birth of your new granddaughter, and I love her name…Analena!!

    Your tart looks amazing, glad to hear you have conquered phyllo dough!!


    ps, my Little Grant is teething now and oh how’s he’s hurting….. wishing I could take his pain ;-(

  6. Congratulations on the happy occasion of Annalena’s birth! You have a good excuse for not showing up on the blogosphere for a while. Your tarts look sensational – both the sweet and the savory. I’m not sure which I want to try first.

  7. Boy you got over your fear alright, these look fantastic! I love both recipes. Congratulations on your new granddaughter!! My son at 30yrs old is having his first baby and I can’t wait!!

  8. Congratulations on the birth of your Grandaughter! Can’t wait to see pictures. And congratulations on conquering Phyllo. That’s quite a feat!

  9. Great use of the phyllo! Both tarts look really good!

  10. I am still afraid of phyllo dough, that’s why I make spanakopita with puff pastry instead!
    Nice tarts, and that’s a rave from the tart queen!

  11. I have to admit, I avoid phyllo because of how quickly it tears. Sometimes I don’t have the patience for it. However, I love the flakiness and sometimes it’s oh so worth it.

  12. Congratulations! Analena is a beautiful name. She is a very lucky little girl to have a grandma that can cook like you do -everything you make looks amazing! Best wishes to all!

  13. I love your DGD’s name–Analena. Gorgeous! Your tarts look heavenly. I think the trick with phyllo is keeping it moist when you work with it and lots of fat!!!!

  14. gorgeous! I love this and love working with phyllo; yes I was afraid of it too. I saw this apricot crumble on shortbread at a farmers market….trying to figure out how to make it. Any ideas? It was soooo good.

  15. It truly shows that you have over come your fear!!! Looks delicious as all your dishes do.

  16. Congrats on your granddaughter! Such a beautiful name.

    Those tarts look fabulous and are quite simple. I love how ricotta cheese can be sweet or savory.

  17. Congratulations, Marie! You must be over the moon having a beautiful, new baby around to spoil!

    I, too was afraid of phyllo for a long time, until I just sucked it up and tried it. I was pleasantly surprised at how nice it was to work with!

    Both of your tarts look marvelous! I can’t decide which one to try first. Well done!

  18. Congratulations, Marie, on the arrival of your precious Analena. Holding a little grandbaby is one of the most wonderful things possible.

    Love the tarts. I have an over abundance of tomatoes so your recipe is on the menu today. Phyllo is so versatile. Thanks for the great ideas.

  19. I have in mind to make something similar. Yours turned out beautifully:D I am glad you have conquered your fear of filo!!!

  20. Congratulations on the birth of your granddaughter!

  21. These look fabulous! I have some phyllo in the freezer, too, hmmm…

    Congrats on your new gift of Analena! I can feel all of that love in your post 😉

  22. Hope you post a photo of your new granddaughter! The tarts look wonderful – phyllo dough is trickier than puff pastry, that’s for sure.

  23. Congrats on the grand daughter!
    I finally conquered my fear of puff pastry and phyllo has been on my list. LOVE the apricot tart with ricotta. What a perfect combo. OK, I’m so going to conquer this fear next. Sadly, apricots and peaches are fading away as seasonal where I live. Oh, I know! Italian prunes are coming soon. That’s the ticket! Whoo-hoo!

  24. Congrats on your new Granddaughter. I hear they are wonderful.

    Your tart is beautiful. Phyllo is such fun.

  25. Congratulations on the new granddaughter! Lovely! And both of these tarts are perfect and truly gorgeous. I am going to try both!

  26. Congratulations! I have a fear or phyllo…but that tomato tart is motivating me to over come it.

  27. congrats on conquering your fear! I have a few on those types of food related fears too. Both of your dishes look fab. and sound so good.

  28. Congrats on your granddaughter and conquering your phyllo fears! I imagine some consider this phyllo blasphemy, but I am totally with you on using the sprays in between my phyllo sheets. Not only does it guarantee a lower-fat-and-calorie dish, I honestly find it much easier to work with that way!

  29. Congratulations and a big welcome to your grand daughter! How lucky she is! The tarts looks scrumptious. I have “fear of phyllo” but your success makes me want to take up the gauntlet.

  30. I’ve never made anything with phyllo before. I’m not sure why. I LOVE the stuff. Maybe I should be daring and just try it. More importantly, try your recipe since I have some extra tomatoes in the house.

    And congrats, Nonna!

  31. She’s here at last! Congrats Marie. You will be an awesome Grandmother.

  32. Congratulations and YUM!!! Nothing like 2 of the best joys in life: food and babies 🙂

  33. Great use of the phyllo! I love both the sweet and savory ideas. And they are both so easy to make. Glad you got over your fear!
    P.s. Congrats on your granddaugher Analena- very beautiful name 🙂

  34. Phyllo is nothing to fear, Marie, and you conquered it beautifully. What a wonderful dessert and savory tart you made. Ricotta makes a great filling.
    Congratulations on your new granddaughter; I can tell she has a blessed life ahead with you as Grandma!

  35. You are the master of your phyllo- of course I was never afraid you wouldn’t be – not for a minute 🙂

  36. Greetings from MT!!! Thanks so much for your recent visit Marie… I’ve so busy since arriving here I haven’t had time to enjoy my fav blogs….

    Looks and sounds like all is well with you in your world…

    Enjoy the rest of your summer my friend!!!

  37. Congratulations on the birth of sweet little Analena! What a gorgeous name, and I bet she is a little beauty! So happy for you and your whole family, Marie!

    I am afraid of phyllo, but you’ve helped demystify it here. This looks so wonderful, and I am looking forward to trying it!

  38. First, congratulations on your baby granddaughter, and what a beautiful name, Analena. Second, the tart looks fantastic…yummie!

  39. Congrats on the new addition to your family!

    I’ve only used phyllo once, and while it wasn’t a disaster, it wasn’t fantastic either. I really should try again. Ricotta tarts sound like a great way to use phyllo, too!

  40. Beautiful. Im so happy you are hqppy. What a gift and treasure.