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CHICKEN & APRICOT PHYLLO PIE
- 6 T butter
- 1 onion, chopped
- 1 lb chicken, chopped
- ¼ c Ziyad brand Dry Apricots, chopped fine
- ¼ c Ziyad brand Blanched Almond Halves, chopped
- 1 tsp Ziyad brand Cinnamon Powder
- ½ tsp Ziyad brand Allspice Ground
- ¼ c Dana brand Plain Yogurt, strained
- 1 T fresh rosemary, chopped
- 2 T fresh parsley, chopped
- 6 large sheets Ziyad brand Fillo Dough
Combine all ingredients except almonds and fillo dough in large saucepan. Bring to boil, continuously stirring until sugar dissolves. Reduce heat to medium-low, simmer until thick. Remove from heat. Add almonds and chill for 3 hours.
Brush large baking sheet with butter. Unroll pastry. Cover with plastic wrap and a damp kitchen towel.
Transfer 2 stacked phyllo sheets to work surface. Arrange 2 more stacked phyllo sheets parallel to first two, overlapping the longest side by 5 to 7 inches. It should make a rectangle about 18 x 17 inches. Brush pastry with butter. Sprinkle with 1 ½ tablespoons rosemary. Place 2 more stacked sheets over entire pastry. Brush with butter and, again sprinkle with 1 ½ tablespoons rosemary. Repeat layering again.
Using a sharp knife, trim phyllo corners to form a 17 inch oval. Place brie in the center. Spread 1 ½ cups of almond mixture evenly over the cheese. Fold phyllo dough, in sections on top of cheese. Brush folded pastry with butter, section by section, as you go along. Chill 3 hours.
Place in center rack in an oven that has been pre-heated to 400 degrees. Bake until pastry is golden brown.