As holidays approach and the weather gets colder we start looking for warm comforting foods that remind us of the season. Many Housewives and Househusbands enjoy throwing parties with friends and family. I was inspired by the season and decided to share some of my favorite appetizer methods using the flavors of autumn. The 3 types of appetizer bases are flatbreads, phyllo pastries, and tarts. Try making these recipes or create your own using this Housewife as inspiration. Share your ideas with us!
Flatbreads are also known as pizzas, but flatbreads sounds more interesting, right? You may also see the term flatbreads referring to a thin long cracker, pita bread, matzoh, lavash, or a tortilla. Many flatbreads have religious significance. I like to make them out of pizza dough in both a traditional round shape and a rustic one. Why be boring with pizza sauce and mozzarella cheese? Try pesto, Alfredo or a garlic oil. Top it off with your favorite fruits, vegetables, and cheeses. These are always a hit because your guests can relate to pizza.
You say Filo….I say phyllo. Whatever you say, it’s all the same thing. A thin, crisp, buttery pastry often used in appetizers and popular Greek dishes and pastries. It's made from water, flour and a small amount of oil. Most people recognize it used in dishes like spanikopita and baklava. Phyllo dough can be found at most grocery stores in the freezer section and needs to defrosted for about 24 hours in the refrigerator. When using phyllo dough you need to be very careful not to break the thin layers. Only a patient housewife will survive this pastry. You also need to work very quickly because phyllo dries out quickly. When not in use it should be covered with a few damp paper towels or wrapped tightly with plastic wrap.
This tart dough recipe below is nice because it can be used in both savory and sweet applications. I also use it in a different form by flattening it out and forming it into squares. The possibilities are endless on ideas for a savory tart. The term “docking” which you will see in the recipes below means to poke holes into the bottom. This allows the pastry to breathe and not puff up all the way, making and odd shape.
Rustic Cranberry Sweet Potato Flatbreads
topped with Blue Cheese
Makes 8-10 Pieces
1 Large Sweet Potato
Pinch of Salt
1T Olive Oil plus for brushing
1 Batch of Pizza Dough (see below)
½ Can of Cranberry Sauce
Preheat oven to 350 degrees. Peel the sweet potato and cut into small dice. Toss with oil and salt and bake in the oven for approximately 20 minutes or until tender.
Turn oven up to 475 degrees and lightly grease a sheet pan. Cut the dough into 8 equal sized pieces (or more if you want them smaller). Roll them into balls and roll each one out onto a floured surface making a rustic shape. Place them onto the pan. Dock each piece of dough with a fork about 4 times and then lightly brush each piece lightly with olive oil.
Smear the cranberry sauce onto the flat breads up to about ½ cm from the edges. Evenly disburse the sweet potatoes. Top with thin slices of blue cheese. Bake them in the oven about 10-12 minutes or until done.
Brie Flatbread with Fennel and Apples
Makes 15-20
1 Batch of Pizza Dough (see below)
1 Fennel Bulb
1 Ripe Apple
½ Cup Dried Cherries
1 Wedge of Brie (approx. 5 oz)
Olive Oil for Brushing
Chopped Parsley or Chives for Garnish
Preheat the oven to 475 degrees and lightly grease a sheet pan. Roll out the dough on a floured surface and cut into circles. Place them onto the pan. Dock each piece of dough with a fork about 4 times and then lightly brush each piece with olive oil.
Slice the brie and put it onto the middle of the flatbread. Thinly slice the fennel and apples and top them onto the pizzas. Bake them in the oven for 8-10 minutes or until done. Garnish with dried cherries.
Pizza Dough
¼ Oz Package of Active Dry Yeast
2 t Sugar
1 Cup Warm Water
2 ½ Cups of Flour * plus about ½ cup for kneading
2 T Olive Oil
1 t Salt
Put the yeast, sugar and water into a large bowl and give it a quick stir. Let it sit for about 5 minutes. Add the remaining ingredients and mix them together with your hands. Knead the dough on a floured surface for about 5-8 minutes. Lightly brush your bowl with olive oil and put the dough ball into the bowl. Lightly cover it with plastic wrap and let it proof for 1 ½-2 hours.
Fig & Goat Cheese Purses with Apricot Jam
Makes about 27
1 Package of Phyllo Dough
1 Package of Dried Figs, about 27 Pieces
6 Oz Goat Cheese
½ Cup Apricot Jam
3 T Melted Butter
Preheat oven to 375 degrees. Carefully unwrap the phyllo dough. On a clean surface, pull off one sheet of the pastry and lightly butter it. Then repeat using 3 sheets total. Cut it across 3 times and down 9 times into 9 pieces total. Spoon a small amount of goat cheese in the center of each square. Spoon a little jam on top. Then pull the stem off of each fig and put one of each into the center.
Fold up each corner, cinch at the center, squeeze tight, and twist. Brush each one lightly with butter and place them all onto a sheet pan. Bake for 12-15 minutes or until golden brown and crispy.
*If you’re really feeling creative, tie a slightly blanched chive around the purse.
Sweet Potato Spinach Stuffed Triangles
Makes Approximately 24 Triangles
1 Lb Fresh Spinach (or 8 oz thawed frozen spinach)
8 Oz Canned Sweet Potato Puree or Mashed Sweet Potatoes
½ t Nutmeg
½ t Cinnamon
1 Package of Cream Cheese (at room temperature)
1 Package of Phyllo Dough
3 T Melted Butter
Rough chop the spinach and steam sauté it in ¼ cup of water. Cook it until wilted. For both fresh and frozen spinach, squeeze the remaining liquid out of the spinach. Mix the spinach, sweet potato, nutmeg, cinnamon, nutmeg and cream cheese. Set aside.
Preheat oven to 375 degrees. Carefully unwrap the phyllo dough. On a clean surface, pull off one sheet of the pastry and lightly butter it. Then repeat using 3 sheets total. Cut 6 long pieces. Scoop a spoonful of the spinach mix at the bottom of the dough. Fold like an American flag, from the left corner to the right. Repeat going all the way up to the top of the pastry. Brush with butter and place onto a cookie sheet. Repeat.
Bake for 12-15 minutes or until golden brown and crispy.
Marshmallow Pumpkin Tartlets
Makes 12-14 Appetizers
1 Can of Pumpkin
2T Maple Syrup
½ t Cinnamon
1 ½ Cups Mini Marshmallows
¼ Cup Chopped Pecans
1 Batch of Tart Dough (see below)
Preheat oven to 350 degrees. Roll out the tart dough on a floured surface and cut into circles that will fit your muffin pans. Press the dough circles into the pan and dock with a fork into the bottom of the dough four times. Bake for about 5 minutes.
Mix the pumpkin, cinnamon, and maple syrup in a bowl. Fill the tart about half full with pumpkin and then top it off with marshmallows and pecans. Bake an additional 15-18 minutes and serve.
Goat Cheese Pastries with Caramelized
Onions and Pears
Makes 12-14 Appetizers
1 Pear, Small Dice
1 Small Red Onion, Small Dice
1 t Butter
4 Oz Goat Cheese
1 Batch of Tart Dough (see below)
Chopped Parsley or Chives for Garnish
Sauté the onion in butter on high heat until it begins to caramelize. Add the pear and cook an additional 3-4 minutes. Drain off any liquid.
Preheat the oven to 350 degrees. Roll out the tart dough on a floured surface and cut into approximately 4 inch by 4 inch squares. Dock the center of the dough with a fork about 4 times. Place a small spoonful of goat cheese in the center of each square. Put a spoonful of the onion mixture on top. Fold the corners of the squares up onto the filling making sure to keep a square form when finished.
Bake in the oven until golden brown, about 20-25 minutes.
Tart Shell Dough
2 ½ Cup Flour *plus more for dusting when rolling out
1 Cup Unsalted Butter
1t Salt
¼ - ½ Cup Ice Water
Mix all ingredients except the water in a food processor for about 1 minute. Add ¼ cup of ice water and blend for about 15 seconds. Add more water if it’s still crumbly. Cover and chill for t least 1 hour before using.
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