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Sunday, September 9, 2012

Guava and Manchego Phyllo Pouches with Passion Fruit Syrup

By Juvy S. Iliwiliw

This is an intriguing mix of sweet and savory. Sharp white cheddar is a good substitute for Manchego cheese.  Phyllo pastry is sold in several sizes; it may be necessary to cut larger sheets into 12x8-inch rectangles. This recipe will also make use of passion fruit. In choosing ripe passion fruits, look for dry and very wrinkled ones. If you can't find them, look for frozen pulp at Latin markets.



GUAVA AND MANCHEGO PHYLLO POUCHES WITH

You will need:

1 cup ¼-to 1/3-inch cubes guava paste (about 7 ounces)
1 cup ¼-to 1/3-inch cubes Manchego cheese (about 4 ounces)
½ cup sliced almonds, toasted
½ teaspoon vanilla extract

9 tablespoons sugar
1 tablespoon ground cinnamon
3/4 teaspoon cayenne pepper
9 12x8-inch sheets fresh phyllo pastry or frozen, thawed
½ cup (1 stick) unsalted butter, melted
    Passion Fruit Syrup

Here's how:

Toss first 4 ingredients in medium bowl to combine. Cover filling and chill until ready to use, up to 1 day. 

Stir sugar, cinnamon, and cayenne pepper in small bowl. Place 1 phyllo sheet on work surface; keep remaining sheets covered with plastic wrap and  damp towel to prevent drying. Brush phyllo with butter and sprinkle with 1½ teaspoons sugar mixture. Repeat 2 more times to make 3 layers. Cut rectangle in half crosswise, making two 6x8-inch stacks. Place scant 1/3 cup guava filling in center of each stack. Gather sheets around filling to form pouch. Brush pouches with butter. Transfer to small baking sheet. Repeat with remaining ingredients to make 6 pouches total. Sprinkle with some of remaining sugar mixture. (Can be made 1 day ahead. Cover with plastic and refrigerate.)

Preheat oven to 350oF. Bake phyllo pouches uncovered until golden brown and filling is heated through, about 20 minutes. Transfer to plates. Spoon syrup alongside; serve phyllo pouches warm.

PASSION FRUIT SYRUP

You will need:

1 cup water
1 cup sugar
½ cup passion fruit pulp (from about 7 ripe passion fruits)

Here's how:

Combine all ingredients in heavy small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to low; simmer until syrup is reduced to 1½ cups, about 15 minutes. Transfer to bowl, cover, and chill. (Can be made 2 days ahead. Keep chilled.)




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