making food from anywhere, with anything

what do you do with extra phyllo?

Good morning, everyone.  Yes, a morning post.

Yesterday I tried to use up all my remaining phyllo dough by making a version of spanakopita.  However, I had some left over sheets of dough…probably about 6-7 sheets.  What to do with it?  Make more spanakopita?  No.  Already have way too many leftovers.  Make baklava?  Close, but no.  I have none of the necessary ingredients.

After scrounging around my refrigerator, I noticed I had an unopened container of creme fraiche and some pumpkin butter.  What an interesting combination…

phyllo triangles with creme fraiche and pumpkin butter filling

Drizzled very lightly with honey, these triangles make a nice dessert…..or breakfast.


phyllo dough

olive oil (or unsalted butter, whatever you prefer)

pumpkin butter

creme fraiche

*by the way, when working with phyllo, it always helps to lay it out on a baking sheet or other flat surface, covered with plastic wrap and a damp towel.  it keeps the dough from drying out, which is very important*


1. preheat oven to 350F.

2.  lay out one sheet of phyllo and brush the top with olive oil (or your fat of choice).  lay another sheet on top.  repeat the process until you have 3-4 sheets.

3. vertically, cut about 2 1/2 – 3 inch wide strips.  at the top of each strip, add maybe……2 tsp of creme fraiche and 2 tsp of pumpkin butter.  fold as you would a flag (i posted a youtube video on how to do this in an earlier post)

4. continue this process until you’ve used up all your dough.

5.  line a baking sheet with foil or parchment paper and place all the triangles on.  throw in the oven and bake until the triangles are golden brown.  i’d say…about 15-30 minutes depending on your oven.  just keep an eye on them.

a breakfast treat

The creme fraiche and pumpkin butter turned out to be a really good combination.  It sort of tasted like a creamier pumpkin pie wrapped in buttery phyllo.  You can fill these with anything, though, to make them either sweet or savory.  I had some last night fresh out of the oven and they were so crunchy and gooey.  This morning, I had some that had been in the refrigerator.  They weren’t as gross as I thought they would be.  In fact, the filling hardened slightly, and it was actually really enjoyable (at the expensive of the phyllo’s crunch).  Drizzled with honey, it was a perfect pastry-esque breakfast to have with some good coffee (I would’ve preferred an espresso, but whatever).

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