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Moroccan Phyllo Crescents w/Curried Gold

Source of Recipe

Millenium Cookbook


Recipe Introduction

Moroccan Phyllo Crescents w/Curried Golden Tomato Sauce This dish offers an opportunity to get your hands in somephyllo, which can be used for just about anything - entrees, desserts,appetizers. Let your imagination soar!

List of Ingredients

Filling
1 yellow onion, cut into 1/2-inch dice
4 cloves garlic, minced
2 red bell peppers, seeded, deribbed, and cut into 1/2-inch pieces
1 tablespoon olive oil (optional)
2 Japanese eggplants, halved lengthwise and cut into 1/2-inch-thick pieces
1 teaspoon ground cumin
2 teaspoons curry powder
2 teaspoons minced fresh rosemary
1 teaspoon minced fresh ginger
1/4 teaspoon cayenne pepper
1 cup tomato puree or mild tomato sauce
2 tablespoons tamari soy sauce
6 ounces firm tofu, sliced into 1/2-inch cubes
2 cups packed fresh spinach leaves, blanched until wilted, and drained
2 tablespoons fresh mint leaves, minced
salt to taste

Phyllo
1/2 cup slivered almonds, toasted
2 tablespoons Sucanat, turbinado, or table sugar
1 tablespoon ground cinnamon
1 package phyllo dough, thawed
1/4 cup canola oil
2 cups cooked Saffron Basmati Rice Pilaf (recipe found in appitizers)
Curried Golden Tomato Sauce (recipe found in Sauces catagory))


Recipe

To make the filling:

1. In a large saute pan or skillet, saute the onion, garlic, and
peppers in the oil (or in water) over medium heat until the onion is
soft, about 10 minutes.

2. Add the eggplants, then the cumin, curry powder, rosemary,
ginger, and cayenne. Stir well and saute for 2 minutes.

3. Stir in the tomato puree and tamari and simmer for 10 minutes,
or until most of the liquid has evaporated.

4. Remove from heat and stir in the tofu, spinach, and mint. Add
salt. Let cool to room temperature.

5. Meanwhile, in a blender or food processor, grind the almonds,
Sucanat (sugar), and cinnamon to a fine meal.


To add filling to phyllo:

1. Preheat the oven to 400 degrees. Line a baking sheet with
parchment paper. Place 2 sheets of phyllo on a work surface. Keep the
remaining phyllo covered with a damp cloth. Brush the phyllo with oil.
Repeat this process two more times until 6 sheets of phyllo have been
used. Cut phyllo stack in half to make 2 rough square stacks.

2. Place 1/3 cup pilaf 1 inch from nearest end of the phyllo
strips. Top with 1 cup filling. Fold the farthest of the phyllo over the
filling so the edges meet. Starting from the open side edges of the
phyllo, fold the bottom edge over the top as tight as possible, work
down the edges until the phyllo is completely sealed. The phyllo will
take on a crescent shape.

3. Place the phyllo on the prepared pan. Repeat with the second
phyllo square, then repeat the entire stacking and filling process twice
more, so that you have 6 crescents.

4. Brush the top of the crescents with the remaining oil and top
with the almond mixture. Bake in the center of the oven for 15 to 20
minutes, until the crescents are golden brown.

5. To serve, cover the center of each serving plate with 1/3 cup
of the curried golden tomato sauce. Place 1 phyllo crescent over the
sauce and garnish with the mint sprigs.

Variation:

For a lower-fat version, substitute 1/4 vegetable stock, dry white wine,
nonalcoholic wine, or water for the olive oil in both the filling and
the tomato sauce.



Makes 6 Servings




Nutritional Info Per Serving:
with oil: 545 calories; 17 g protein; 90 g carbohydrates; 13 g fat; 0 mg
cholesterol; 8 g fiber
without oil: 440 calories; 17 g protein; 90 g carbohydrates; 2 g fat; 0
mg cholesterol; 8 g fiber