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Phyllo flowers and youtube

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Last summer I started a youtube channel for lynzrealcooking……

In May he came to see my daughter Foof graduate from University. As I have privately disclosed to several good blogging friends, it was not a good visit! After he left I felt dazed and confused. I had weathered the storm in Saudi for 16 long years, relocated back to my home country, and after a long and painful road, had no relationship with him. I had my feet firmly planted on the ground and knew what I wanted and the direction that my life was taking. Then a simple visit changed all of that!

After he left he followed up with the threat of not sending money. For 30 years I was not allowed to leave my home without his permission and that was often denied.  So, of course I never worked outside of my home during those 30 years of marriage.  Having that money pulled away from my household had been my worst fear since relocating, and it finally happened. I scrambled around looking for jobs, applying for anything and buying necessities on credit to conserve the little cash I had saved.

My children, as always worked with me as a team, do a blog, make cooking videos, cater, the ideas and support were endless. We, the 10 of us had spent years, making do, pulling together for a sibling who needed shoes for baseball, buying a scooter for all of the kids to share (one that needed super glue to keep the screws in) and ultimately relocating and pitching in to make it work. So, this I suppose, was simple!! I started off in June, making youtube videos. It was a fun summer thing to do but I felt they were not great videos and it was going nowhere, so I quit. The next step that had been mentioned to me by several kids was, blogging! Finally, See See insisted and signed me up!

Recently a good friend, Elaine, foodbodfoodbod.wordpress.com asked how my little part time job was going. Many friends have asked me and I thank you all for caring! I told her I wasn’t sure, I felt nervous, had not accepted many of the jobs etc. She then gave me a huge pep talk and really turned my mind back around!! Thanks Elaine!  I had forgotten those embarrassing videos except when good friend Clare,  Around ZuZu’s Barnaroundzuzusbarn.com stopped over to comment and tell me I was a star! Thanks Clare!  One of Elaine’s many suggestions was get back out there and try things and do what you know! So, I will start to make some new videos and post them! I won’t tell you they are amazing or star quality, but they are from my heart to all of you! I want to thank all of you for caring! A special word of thanks for my friend Cheryl who has been there since the beginning of my blog,  always comments and in general is there daily to offer support,Cheryl “Cheffie Cooks” Wiserclwiser.wordpress.com

So, here it is, one of my most popular desserts from my little bakery days in Riyadh! I never posted it but tucked in under desserts on this blog.  The video was made right after he left and was one of the first. I haven’t watched it since then but will give you the link.

Love Lynn

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Phyllo Flower- Elegant summer pastry

Ingredients

1 package phyllo dough- found in grocery freezer section

1 stick butter

Fresh seasonal fruit (strawberries, kiwi, blueberries)

1/4 cup semi sweet chocolate chips

1 Tbs. Butter melted

1 cup whipping cream sweetened with 1/4 cup white  sugar

Instructions and tips

Thaw the phyllo according to package directions. Preheat oven to 350 degrees. Open one plastic sealed package at a time. Dough dries out quickly so work at a comfortable but quick pace. If you cannot do this cover the dough while you work.

Melt 1 stick butter

Remove dough from plastic and gently unroll and lay flat all in one piece. Cut dough into three equal strips and then into squares.

 

Using a pastry brush lightly coat muffin cups with butter. Take 2 squares of dough and place in pan. Brush lightly with butter, use 2 more squares alternating to look like a flower. Brush every 2 to 4 sheets with butter. Use approximately 8 layers of dough. Fill tray and place on top rack of oven. Bake until uniformly golden brown around 20 minutes. Remove pan from oven and cool.

Whip cream and sugar until stiff.

Melt chocolate chips and 1 tbs butter.

 

Assembly

When pastry is cool, using pastry brush lightly coat leaves of flower with chocolate. Using a pastry bag or a spoon, fill cups with cream. Place pieces of fruit on cream. Using spoon or sifter sprinkle well with powdered sugar.* See video for easy to follow instructions.

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