Pastis.

Sounds like some variety of pasta, doesn’t it?

This pretty, delicious holiday treat, however, is a sweet phyllo-wrapped pie that evolved in southwest France — where an anise-flavored liqueur by the same name is popular — from the savory meat-filled b’stillas of Morocco.

“During the holidays, it’s nice to have a recipe that’s a little different — something you can make as a special treat along with your traditional foods,” said Beckley cooking instructor Sawsan Galal.

Because of the delicate nature of phyllo dough and the particular blend of ingredients for this dessert, a caramel apple pastis takes a bit more time to prepare but provides an interesting change from apple pie, for example.

“Many of the ingredients are the same as you would use for apple pie. You’re just preparing it differently. The honey and the phyllo dough give the dish more of a Middle Eastern flavor and texture. Topping it with confectioners’ sugar adds a nice holiday touch,” Galal said.

With Thanksgiving a week away, turkey lovers are already savoring not only the bird that will grace the holiday table, but the myriad ways to use those turkey leftovers.

“There are only so many ways you can make a turkey sandwich,” Galal said with a broad smile.

A spicy turkey paella is a perfect way to use not only the leftover turkey but some of the vegetables used for the Thanksgiving feast.

Paella comes from a word meaning “frying pan.” The dish incorporates vegetables, rice, saffron and olive oil.

Galal’s spicy turkey paella, adapted from the Epicurious.com Web site, provides a warm, one-dish meal that’s hearty and satisfying.

Combining the practical in a simple recipe to satisfy the sweet tooth, Galal also recommends pineapple upside-down biscuits as a holiday treat.

“Most people like pineapple upside-down cake. This is just an easier way to make almost the same thing with the advantage of providing individual servings,” she said.

Here are the recipes for these dishes she guarantees will become holiday favorites.



Caramel apple pastis



3/4 cup sliced blanched almonds

8 Gala apples, peeled, cored and cut into 1/4-inch wedges

1 teaspoon fresh lemon juice

1 teaspoon cinnamon

1 stick (1/2 cup) unsalted butter, melted

1/2 cup honey

1/2 cup granulated sugar

1/2 cup confectioners’ sugar

Ten 17-by-12-inch phyllo sheets from 1 package, thawed if frozen

Springform pan

Vanilla ice cream or whipped cream



Put oven racks in upper and lower thirds of oven and preheat oven to 375 degrees F.

Reserve 2 tablespoons almonds and evenly spread remaining almonds on a baking sheet, then toast in upper third of oven until golden, 5 to 8 minutes. Remove from oven.

Increase oven temperature to 400 degrees F. Toss apple wedges with lemon juice and 1/4 teaspoon cinnamon in a large bowl.

Cook 1 tablespoon butter with honey and granulated sugar in a deep 12-inch heavy skillet over moderately high heat, stirring constantly and carefully with a wooden spoon. Mixture will foam. Stir until mixture is deep golden, about 6 minutes.

Carefully add apples. Caramel will harden, then liquefy. Stir gently from the bottom of skillet to coat apples with caramel and cook, uncovered, stirring occasionally, until apples are tender, about 10 minutes. Drain apples in a colander set over a large bowl, reserving caramel. Transfer apples to another bowl and stir in toasted almonds. Pour caramel through a fine-mesh sieve into a 2-quart heavy saucepan and discard any solids. Simmer briskly until liquid is reduced to a thick glaze (about 1/3 cup) for 5 to 10 minutes. Keep slightly warm or at room temperature.

Stir together confectioners’ sugar and remaining 3/4 teaspoon cinnamon and transfer to a fine-mesh sieve or a sifter.

Brush springform pan with some of the remaining butter. Cover stack of phyllo with plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered, lay 1 sheet on a work surface and brush with butter, then dust lightly with cinnamon sugar. Lift buttered phyllo and gently fit into pan with ends overhanging. Rotate pan slightly, then butter and sugar another sheet and place in pan. Sheets should not align. Repeat with 7 more sheets, rotating pan each time so overhang of sheets covers the entire rim.

Spread apple mixture evenly in phyllo shell and smooth top.

Brush remaining sheet phyllo with butter and dust with some of the cinnamon sugar and lay over filling, gently crumpling sheet slightly to fit in pan. Bring edges of overhanging bottom sheets up and over filling and top sheet to enclose. Phyllo should luck rustic but avoid tall peaks, because they can burn.

Brush top with remaining butter and sprinkle with reserved almonds. Sift cinnamon sugar generously over pastis and bake in lower third of oven until top is golden brown, 30-40 minutes.

Increase oven temperature to 425 degrees F. and continue baking until top is deep golden brown and shiny, about 15 minutes. Some edges may get very dark. Cool pastis in pan on a rack 5 minutes. Remove side of pan carefully and cool pastis 5 minutes. Transfer to a platter and cut into wedges with a serrated knife. Serve warm or at room temperature with caramel sauce. Makes 12 servings.

Note: Apples can be cooked and caramel made 3 days ahead and chilled separately, covered.



Spicy turkey paella



12 ounces spicy smoked sausage, such as linguica, andouille or hot links, cut into 1/2-inch slices

1/4 cup garlic-flavored olive oil

2 large yellow onions, chopped

1 large red bell pepper, chopped

2 cups long-grain white rice

Pinch of saffron or 1/4 teaspoon turmeric

4 cups low-salt chicken broth

4 large plum tomatoes, quartered

1 teaspoon salt

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper

4-1/2 cups cooked leftover turkey, cut into 1/2-inch cubes

1 cup frozen peas



Preheat oven to 350 degrees F.. Brown sausage in large skillet over medium-high heat, about 5 minutes. Remove from heat.

Heat olive oil in 6.5-quart pot over medium-high heat. Add onions and cook until golden, stirring often, about 12 minutes. Add bell pepper; cook 3 minutes, stirring frequently. Stir in rice and saffron, then next 5 ingredients. Bring to a boil. Reduce heat to medium; cover and cook 15 minutes. Add sausage, turkey and peas to rice mixture. Bake paella 10 minutes and serve. Makes 6 servings.

Note: If you can’t find garlic-flavored olive oil, add a clove of minced garlic when you stir in the rice.



Pineapple upside-down biscuits



One 10-ounce can crushed pineapple

1/2 cup packed light brown sugar

1/4 cup (1/2 stick) butter, at room temperature

10 maraschino cherries

One 12-ounce package refrigerated buttermilk biscuits (10 count)



Preheat oven to 400 degrees F.

grease 10 cups of a muffin tin. Strain the can of crushed pineapple, saving the juice for later.

Combine the pineapple, sugar and butter and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup.

Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12-15 minutes or until golden. Cool for 2 minutes.

Invert the pan onto a plate to release the biscuits. Serve warm.

— E-mail:

bdavis@register-herald.com