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Phyllo Turkey Puffs Recipe
|Chicken broth||2 Cup (32 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Eggs||2 , lightly beaten|
|Parmesan cheese||1 Tablespoon, grated|
|Cream cheese||3 Ounce|
|Turkey||2 Cup (32 tbs), cooked and cubed|
|Butter||1⁄2 Cup (8 tbs), melted|
|Frozen phyllo dough sheets||12 , thawed|
Serving size: Complete recipe
Calories 3127 Calories from Fat 1818
% Daily Value*
Total Fat 205 g315.4%
Saturated Fat 108.8 g543.9%
Trans Fat 0 g
Cholesterol 1195.6 mg
Sodium 3321.8 mg138.4%
Total Carbohydrates 180 g59.9%
Dietary Fiber 5.6 g22.5%
Sugars 19.7 g
Protein 151 g302.5%
Vitamin A 107.8% Vitamin C 0.06%
Calcium 70.9% Iron 91.4%
*Based on a 2000 Calorie diet
Stir in broth and milk; cook over medium heat; stir until thickened.
Remove from heat; beat mixture into eggs, then return egg mixture to pan.
Add cheeses, pepper, nutmeg, and turkey.
Brush inside of muffin cups with melted butter, set aside.
Stack 12 sheets of phyllo dough together; brush each with butter; cut into 6 pieces.
Line muffin cups with phyllo; fill with turkey filling.
Fold corners of pastry over filling to cover; brush with melted butter.
Bake at 375 degrees for 25-30 minutes or until puffed and golden.
Let stand in pan 5 minutes before removing.