Reviewed: Jul. 31, 2007

Served at an informal evening gathering and they were a big hit.

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15 users found this review helpful

Reviewer:

icarrythings

Reviewed: Aug. 9, 2007

The recipe should note that the shrimp should be chopped (approx. 1cm x 1cm.

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85 users found this review helpful

Reviewer:

MattyGit

Cooking Level: Expert

Home Town: Fair Lawn, New Jersey, USA

Living In: Jupiter, Florida, USA

Reviewed: Sep. 17, 2007

This was my first time working with Phyllo and I had great success. The filling was absolutely delicious. I did do one thing differently. I did not use the oil, only the butter. Try dipping the turnovers in Siracha. It is delicious. Also, I did freeze some filling and made more turovers a couple of weeks later with very good results.

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78 users found this review helpful

Reviewer:

BrewCrew

Cooking Level: Expert

Home Town: Harvard, Illinois, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Nov. 5, 2007

Fabulous! I followed the recipe exact and they were wonderful. Highly recommend as an appetizer!

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15 users found this review helpful

Reviewer:

NinaDig

Reviewed: Nov. 23, 2007

I had reservations about this at first, but this recipe was amazing. I made this for a dinner I was invited to for Thanksgiving, and everyone raved about this. I did leave the tabasco out as I did not have it, and will add a bit of cayenne next time. I was a little confused about the triangle part of how to shape them but figured it out. I also ended up only using half of the 1-pound box of phyllo sheets. I will make another batch this week. Thanks for posting this recipe. It is definitely a keeper!

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47 users found this review helpful

Reviewer:

EDWARDGMYS

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Harrisburg, Pennsylvania, USA

Reviewed: Dec. 19, 2007

wow

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19 users found this review helpful

Reviewer:

nwjim

Reviewed: Dec. 22, 2007

I didn't make a change to it and it was absolutely fantastic! Even my picky wife loved it. Thanks for posting it.

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1 user found this review helpful

Reviewer:

noreast

Cooking Level: Intermediate

Home Town: Commack, New York, USA

Reviewed: Dec. 23, 2007

I have never used phyllo before and even so this recipe turned out perfect. I thought it would need a dipping sauce but they were wonderful without it, all the ingredients complimented each other so well that it dd not need sauce. This will be made again and again, I think it would even be great on crackers!

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12 users found this review helpful

Reviewer:

SANDY WITEK

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Durango, Colorado, USA

Reviewed: Dec. 24, 2007

These were a huge hit at our Christmas get-together. The flavor was excellent, with the recipe prepared just as stated.

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0 users found this review helpful

Reviewer:

Amy

Cooking Level: Expert

Home Town: Sneedville, Tennessee, USA

Living In: Johnson City, Tennessee, USA

Reviewed: Dec. 25, 2007

These were quite tasty - a nice addition to the Christmas dinner. Maybe it was just me, but these took much longer to make than the 40 minutes prep time stated...throwing my dinner 90 minutes off schedule! I would make again, but plan on 1 1/2 to 2 hours total prep time. I found it's easier to gently dab the warm butter on the dough (to avoid ripping) and cover the pastry you are not working on with a warm, damp paper towel (to avoid cracking). I look forward to more experiments with phyllo dough. Thanks for the recipe!

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42 users found this review helpful