I’m not really having anyone over for a fancy dinner party but I think my husband is special enough to make him some treats every once in a while. Today I made him these Cream Cheese and Salmon in Phyllo. Who said you have to have a dinner party to get all fancy!
When I first discovered Phyllo Pastry I must say I was a little intimidated. Do you hear those stories about it drying up and tearing apart. I can honestly tell you I have yet to experience any of those. It’s one of those pastries I love working with, you just need to handle with a little care but I think it’s quite a forgiving pastry. And you have endless possibilities as to what you can make with Phyllo. In fact these Phyllo cups can also be filled with just about anything, spinach and feta, tuna, shrimps and the list goes on. So next time someone says working with Phyllo is difficult to work with don’t pay any attention to them. If you know me by now you will know I hate working with finnicky stuff so if I say it’s easy you have to believe me. Just a few things to help if you are working with Phyllo for the first time:
You have to defrost your Phyllo. Once it is completely defrosted it’s fairly easy to open up and start working. If you think there’s a risk of your phyllo drying out cover it with a damp kitchen towel whilst you work. Place your Phyllo on some parchment paper when working. If there’s tears and cracks don’t stress, Phyllo looks pretty no matter the tears and cracks.
I made these Cream Cheese and Salmon in Phyllo using a standard muffin pan. If you want cute, dainty ones you can try using a mini muffin pan. Those dainty ones I don’t think will work for my hubby. When I have ladies over for tea I think I will have to go that dainty route. I’ve added a tad bit of garlic to my cream cheese but if you’re having a dinner party and your favourite dinner date is coming over please feel free to leave out the garlic … haha! For this recipe I used some fresh chives but you can also use Dill. I don’t like Dill. I have tried it but I cannot get used to the taste of it so it’s why I went the chives route. Remember when making your cream cheese filling you have to whip it well so you reach almost like a mousse like consistency. Another snack or appetizer to try: Sweetcorn and Cheese Samoosas If you loved this, please share!
