Tablescape of Wine Bottle Candle Holders

A tablescape of wine bottle candle holders. Great for evening weddings in the approaching cooler seasons. Plenty of other folks seem to have been inspired by this image; I traced it back through more than a half-dozen blogs and websites to its origin on This Is Glamorous (
http://citified.blogspot.com
). The photo is by Tom Mannion.

Champagne Pomegranate Cocktails Recipe

Continuing yesterday’s post showcasing pomegranate wedding details, here is the recipe for Champagne pomegranate cocktails. The recipe comes from the archives of Cooking Light magazine.

Ingredients for Champagne Pomegranate Cocktails

Photo: myrecipes.com

8 servings

• 4 cups crushed ice
• 2 cups pomegranate juice
• ½ cup ginger ale
• ¼ cup brandy
• 1 (750-milliliter) bottle Champagne or sparkling wine
• Pomegranate seeds (optional)

Instructions

Combine the first 5 ingredients in a pitcher. Pour about 1 cup of the Champagne mixture into each of 8 glasses. Garnish with seeds, if desired.

Scrumptious Macaroon Recipe for Dessert or Hors d’Oeuvres Reception (Parve)

This week at Backyard Huppah, we’re all about hors d’oeuvre receptions, a great option for small weddings. We started with tips for Hors d’Oeuvre Receptions, and all week we’ll be posting hors d’oeuvre recipes for a 40-person reception. The menu will be kosher, and meaty (with vegetarian options), with make-ahead options for couples self-catering their reception.

See the full Hors d’Oeuvres Reception Menu

Macaroons are a traditional Jewish almond cookie. They are baked without a leavening agent, so they hit the table most often during Passover, but they make a great sweet tidbit in an hors d’oeuvre reception, either on a buffet table or passed on trays after the cake is cut. They’re also great for a dessert reception. These macaroons are chewier than the canned version, and they’re easy to make.

Ingredients for Macaroons (Parve)

Yields 36 cookies

• 2 cans (8 oz. each) almond paste
• 2 egg whites (extra large)
• 1 cup sugar
• 18 maraschino cherries

Instructions for Macaroon Recipe

1. Preheat oven to 325°F. Line cookie sheets with parchment paper.
2. Break almond paste into small pieces and place into food processor or mixer. Add sugar and mix well.
3. Add the egg white and mix until moist and sticky, about 2 minutes.
4. Drop by rounded tablespoons onto lined cookie sheets about 1 inch apart. Alternatively, use a large pastry bag fitted with #6 star tip and pipe stars about 1½ inches.
5. Bake 20 minutes on middle shelf, move to upper shelf (about 4″ above middle shelf) for approximately 8 minutes until golden brown. Move parchment paper with cookies onto baking racks to cool. When completely cool, carefully peel macaroons off paper.
6. Store in airtight container.

Make Ahead Option

Macaroons can be made several days ahead and stored in an airtight container.

√ See the full Hors d’Oeuvres Reception Menu

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Pastry Puffs (Pate a Choux) Recipe for Hors d’Oeuvres (Parve)

This week at Backyard Huppah, we’re all about hors d’oeuvre receptions, a great option for small weddings. We started with tips for Hors d’Oeuvre Receptions, and all week we’ll be posting hors d’oeuvre recipes for a 40-person reception. The menu will be kosher, and meaty (with vegetarian options), with make-ahead options for couples self-catering their reception.

See the full Hors d’Oeuvres Reception Menu

These classic puff pastries make a great base for just about any sweet or savory hors d’oeuvre filling. Make 2 batches to yield enough puffs for 72-80 hors d’oeuvres.

The traditional recipe calls for butter, but this version uses vegetable shortening (or margarine) to make puffs that are parve and can be used with meat fillings.

Ingredients for Pastry Puffs

Makes about 40 small pastry puffs

• 1 cup water
• ½ cup vegetable shortening
• ¼ teaspoon salt
• 1 cup sifted all-purpose flour
• 4 eggs

These photos come from the fab food blog Sarah Cooks (http://sarah-cooks.blogspot.com). In her blog, Sarah shares her experiences cooking and baking her way through what looks like a delicious life.

Instructions for Pastry Puffs

1. In a heavy saucepan, bring water, vegetable shortening, and salt to a boil.
2. Add flour all at once, stirring vigorously with wooden spoon over flame until thick. When mixture forms a smooth ball and leaves sides of pan, remove from heat.
3. Add unbeaten eggs, one at a time, beating thoroughly after each addition.
4. Preheat oven to 450°F.
5. Drop rounded tablespoons on greased baking sheet.
6. Bake in 450°F for 10 minutes. Lower temperature to 375°F and bake 20-30 minutes longer, or until the puffs are rigid enough to hold their shape when you remove them from the oven.
7. Cool on a wire rack.
8. When cool, slice the top off of each puff and add the filling.

Make Ahead Option

Freeze baked puffs. Warm them in a 350°F oven.

√ See the full Hors d’Oeuvres Reception Menu…

Individual Yorkshire Puddings with Roast Beef Hors d’Oeuvre Recipe (Meat / Fleishig)

This week at Backyard Huppah, we’re all about hors d’oeuvre receptions, a great option for small weddings. We started with tips for Hors d’Oeuvre Receptions, and all week we’ll be posting hors d’oeuvre recipes for a 40-person reception. The menu will be kosher, and meaty (with vegetarian options), with make-ahead options for couples self-catering their reception.

See the full Hors d’Oeuvres Reception Menu

This take on a traditional English Yorkshire pudding makes a hearty anchor for your hors d’oeuvres menu. The puddings are pastry cups, and here they are cooked in mini-muffin pans to create bite-sized — but full-flavored — servings. Make the wedding preparations a little easier on yourself by purchasing roast beef that has already been cooked and sliced into 3/8-inch slices by your butcher. The addition of homemade horseradish sauce gives these bites a real tasty twang.

The recipe comes out of my magazine archives, an issue of Gourmet from the late 1990s, but I’ve made a couple of ingredient substitutions to keep the hors d’oeuvres kosher.

Ingredients for Individual Yorkshire Puddings with Roast Beef Hors d’Oeuvres

Makes 72 hors d’oeuvres

• 4 eggs
• 1 egg yolk
• 2 cups beef stock
• 2 cups all-purpose flour
• 2 teaspoon salt
• freshly ground black pepper to taste

• 1½ cup vegetable oil
• 1½ cup parve sour cream substitute
• 3 Tablespoons drained bottled white horseradish
• 2 teaspoons chopped fresh flat-leafed parsley leaves
• 1 pound cooked rare roast beef, sliced 3/8-inch thick and slices cut into 1-inch pieces
• Garnish: Small fresh flat-leafed parsley leaves

Instructions for Individual Yorkshire Puddings with Roast Beef Hors d’Oeuvres

1. Make batter: In a blender blend the first six ingredients until smooth and transfer to a bowl. Let batter stand, covered, 1 hour.
2. Preheat oven to 425°F.
3. Bake the puddings in three batches: Put 2 mini-muffin pans on a baking sheet. Spoon 1 teaspoon oil into each cup. Put baking sheet in middle of oven 3 minutes to heat oil in cups. Working quickly, pour 2 teaspoons batter into hot oil in each cup and bake in middle of oven 18 minutes, or until pudding shells are golden and puffed. Remove shells from cups with tongs and cool on racks. Repeat the procedure twice more to cook all of the puddings.
4. In a small bowl stir together sour cream substitute, horseradish, and parsley and transfer to a small pastry bag fitted with a 1/8-inch plain tip.
5. Fold a few beef slices into each shell and pipe 1 teaspoon horseradish cream onto each pudding.
6. Garnish puddings with parsley.

Make Ahead Option

The shells can be made 3 days ahead and chilled, covered, or 1 month ahead and frozen in airtight containers. Bring shells to room temperature and re-crisp in a 300°F oven for 10 minutes.

√ See the full Hors d’Oeuvres Reception Menu…

Hors d’Oeuvres Reception for 40 People – Ideas and Tips

This week at Backyard Huppah, we’re all about hors d’oeuvres receptions, a great option for small weddings. We start with these ideas and tips, and all week we’ll be posting hors d’oeuvre recipes for a 40-person reception. The menu will be kosher, and meaty (with vegetarian options), with make-ahead options for those self-catering their reception.

See the Hors d’Oeuvres Reception Menu

An hors d’oeuvres reception is a great option for a small wedding. It’s a relatively new option on the wedding scene, something more than a traditional champagne and dessert reception and less than a meal. You can easily create a festive atmosphere where everyone gets to socialize, and you can serve creative, tasty tidbits for less than the cost of a full meal. If you are catering your wedding yourself, or if preparing the food is a communal effort, an hors d’oeuvres menu is fun and easy to tackle.

Unlike a cocktail reception, which requires a well-stocked bar, the alcohol at an hors d’oeurves reception is usually limited to a champagne cocktail.

An hors d’oeuvres reception generally lasts 2-3 hours, at a time of day when guests would not be expecting a full meal, so they are most appropriate after a wedding that takes place at about two o’clock in the afternoon or in the evening.

Let your guests know not to expect a full meal. Include a note or line with your invitation. Appropriate wording would be: “Hors d’oeuvres reception to follow at ______(insert time)”

Serve heavy hors d’oeuvres, not just vegetables and dip, since people will also be drinking alcohol.

Hors d’oeuvres can be served from a buffet or passed on trays, or a combination of both. Having at least some of the food passed on trays helps set the tone that this is a special event and ensures that your guests don’t spend a lot of time hovering around the buffet table.

Although an hors d’oeuvres reception isn’t as labor intensive as a serving a full meal, you will want some people on hand to help with food and beverage service. If you are using a caterer, their experienced staff can be very helpful. If a professional caterer isn’t in your budget, hire some responsible young people and hire an on-site coordinator. You’ll want someone with food service experience so that they can instruct your servers.

Have a cake-cutting ceremony half-way through the reception. Make a moment of it, with one or two short toasts that bring everyone in the room together.

Tomorrow’s post: The first of the hors d’oeuvre recipes, Individual Yorkshire Puddings with Roast Beef…

√ See the full Hors d’Oeuvres Reception Menu…

Stylish Long Tablescapes on a Budget #7: Roll Out a Table Runner

Long tables are increasingly popular, but the cost of filling them with decorations is not. You don’t need to fill the entire space along the middle of the table to create a stylish look. All this week I’ll be posting tips to create a stylish long tablescape on a budget.

Roll Out a Long Table Runner

A table runner rolled out along the length of the table unifies the scene and might provide all the table decoration you need. With a table runner, you might even get away with not using tablecloths, especially if you want to design a table with a rustic feel.

You can also combine a table runner with a tablecloth or place additional decorative elements like flowers or candles on top of it. The layers of color, pattern, and texture will create a lush tablescape with deep visual interest.

When selecting a table runner, consider how the fabric will contribute to the feeling you are trying to achieve. Think about not only the color scheme of your wedding, but also the type and texture of the fabric. Velvet is lush and deeply romantic. Cottons lend an informal feel. Linen can be refined and softly romantic, or iron it with starch to give your table a crisp, formal sensibility.

Table runners are a fun reception detail to play with and an easy way to personalize your wedding. Look out for tomorrow’s post: How to make a table runner for your wedding reception…

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Stylish Long Tablescapes on a Budget #6: Alternate Moderately-Priced and Inexpensive Decorations

Long tables are increasingly popular, but the cost of filling them with decorations is not. You don’t need to fill the entire space along the middle of the table to create a stylish look. All this week I’ll be posting tips to create a stylish long tablescape on a budget.

Alternate moderately-priced flowers with inexpensive elements

Source: merrimentdesign.com

The key to making this approach visually interesting is to vary the heights of the different types of elements you use. For example, if you use small flower arrangements, make the other element tall, like candlesticks or bread sticks standing in tall containers. If the flower arrangements are tall or moderately-sized, alternate them with single blossoms or greens in low containers, small votive candles, or other small elements. The difference in height doesn’t need to be dramatic, but it should be notable.
Take a look at these examples of a turquoise and orange table setting, at left, and the light blue table scape below.

Stylish Long Tablescapes on a Budget #4: Candles, Candles, Candles

Long tables are increasingly popular, but the cost of filling them with decorations is not. You don’t need to fill the entire space along the middle of the table to create a stylish look. All this week I’ll be posting tips to create a stylish long tablescape on a budget.

Source: http://www.homedecorarcade.com

Display a Bounty of Borrowed Candlesticks

For an evening reception, borrow lots of candlesticks and fill them all with candles of the same color. Distribute them irregularly along the table.

Stylish Long Tablescapes on a Budget #2: Opt for Color and Pattern

Long tables are increasingly popular, but the cost of filling them with decorations is not. You don’t need to fill the entire space along the middle of the table to create a stylish look. All this week I’ll be posting tips to create a stylish long tablescape on a budget.

Choose color and pattern.

When selecting table linens, stemware, and even chairs, choose color. When a table isn’t piled high with decorations, colors and patterns can fill the visual field and go a long way toward setting your desired mood.

Source: Totally Tabletops, Seattle (http://totallytabletops.blogspot.com/)

Source: celebrationspartyrentals.com, California

Source: everybridesbestfriend.blogspot.com

Next: Stylish Long Tablescapes on a Budget #3: Create a Display of Pre-Set Food

Stylish Long Tablescapes on a Budget #1: Repeat Small Decorative Elements

Long tables are increasingly popular, but the cost of filling them with decorations is not. You don’t need to fill the entire space along the middle of the table to create a stylish look. All this week I’ll be posting tips to create a stylish long tablescape on a budget.

Repeat a small element at regular intervals along the table.

Natural elements work really well for this approach, but you can use any small object that builds on your theme or the feeling you want to create.

Photo: Kacy Photo | Source: the-wedding-information-site.com

Next: Stylish Long Tablescapes on a Budget #2: Opt for Color and Pattern

Tips for Designing Long Wedding Tablescapes

Long tables are very popular for wedding receptions at the moment, and they’re especially appropriate for small weddings. They engender an intimate atmosphere and promote conversation. Premiere Los Angeles florist Amy Child Marella, owner of The Hidden Garden Floral Studio, calls them “Feasting Tables”, and she offers some questions to think about when designing tablescapes for long tables (you might also want to take a look at our 7 Tips for Designing Stylish Long Tablescapes on a Budget):

1. What is the width of the table?
You want to make sure the table is wide enough to incorporate the dinner ware, glassware AND the flowers (or whatever your table centerpiece is) Most long tables come in 32 in widths, 40 inch widths or 48 inch widths. My personal preference is 40 inch wide. This gives the guests ample room for their service ware and the florist ample room for the arrangements without making the table seem too large. Keep it intimate…

2. How full do you want the table scape to be in the center?
This can come down to how many flowers/candles you would like in the center of the table. Should it be a consistent arrangement (as seen in photos below) or do you want a little more “space” between the designs? Are you serving family style so arrangements & food will be incorporated into the center – then your table scape needs to be a little less dense.

3. What is your budget?
Long table scapes can be much more costly than a traditional single piece for a round table. So be aware that there is more product put into filling the center of your 6 foot or 8 foot table. As you can see in our photos below this is a “lush” design of florals, candles and natural elements so our budget per table is rather high.

Take a look at our 7 Tips for Designing Stylish Long Tablescapes on a Budget

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Vintage Wedding Punch Recipe (Non-Alcoholic)

After I posted yesterday’s champagne punch recipe, my daughters asked for a mocktail punch without alcohol. That’s a great idea. This refreshing citrus-y punch recipe is from The Kosher Gourmet Cookbook, by Mildred Miller and Bascha Snyder, now out of print. Like the champagne punch, this wedding punch is a wonderful white-glove vintage touch for your wedding reception, even without the white gloves.

The original recipe calls for floating scoops of vanilla ice-cream in the punch bowl, but I removed the ice-cream to keep the punch parve. Also, the thought of guests ladling bits of ice-cream into glasses along with the liquid punch brings to mind a picture of punch splashing onto your guests’ clothing, which might distract them from how wonderful you look. Of course, if the ice-cream floats work for your wedding, go for it!

If you put out a punch with alcohol as well as one without, label them with place cards or other appropriate notes.

Ingredients for Wedding Punch (No Alcohol)

• 4 cups pineapple juice
• 3 quarts lemonade
• 3 orangeade
• 1 can crushed pineapple
• 2 quarts raspberry or cherry soda

Instructions for Wedding Punch (No Alcohol)

Combine the first four ingredients and mix well. When ready to serve, add the soda.

Make Ahead Option

You can mix the first four ingredients together the day before the wedding. Refrigerate the mixture. When you’re ready to serve, put the juice mixture into the punch bowl and add the soda.

Vintage Champagne Wedding Punch Recipe

Champagne punch makes a great alternative to an open bar. It was once a popular party beverage among the white glove set. Set out a punch bowl at your cocktail reception to give your party a personal, vintage touch. White gloves optional.

You can also set out a punch bowl of no-alcohol vintage wedding punch alongside the champagne punch.

This recipe comes from The Complete American-Jewish Cookbook, by Anne London, a copy of which was given to me by my late mother-in-law.

The book’s 652 pages tell you how to prepare just about every item of food on the planet. It was within arm’s reach practically the whole time I lived in Tunisia. Every Tuesday and Thursday I could buy whatever fruits and vegetables were available in the market, all gloriously in season and picked that morning, and I knew that when I got home this book would tell me how to prepare them. Between the fresh-picked produce and the meat from Braham’s kosher butcher shop, we ate well that year.

That calls for a toast:

Recipe: Champagne Punch

Serves 25

Ingredients for Champagne Punch

• 4 ounces brandy
• 4 ounces maraschino
• 4 ounces curacao
• ½ pound fine grain sugar
• 2 quarts champagne
• 1 quart sparkling mineral water

Instructions for Champagne Punch

Stir the sugar with the brandy, maraschino, and curacao to dissolve sugar. Pour over a block of ice in a punch bowl. Add and gently stir in champagne and mineral water just before serving.

Make Ahead Option

Mix the first four ingredients together before guests arrive, and have the champagne and mineral water on hand near the punch bowl to add when you’re ready to serve.
You might also be interested in: No-Alcohol Vintage Wedding Punch
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Wedding Recipe: Garlic-Herb Crusted Beef Roast for a Crowd (Meat)

Royal Beefeaters.

This dish is from the Buckingham Palace reception menu posted on December 13. I’ll be posting recipes from the menu all week, kosher-fied and with additional special touches, so that you can recreate the menu for your wedding.

Satisfy the meat eaters: Garlic-herb crusted beef roast

Here is a dish to satisfy the meat eaters at your wedding feast. This oven-baked roast is simple to prepare and cook, and the rub of garlic and herbs showcases the taste of the beef. The dish can be served hot or cold, so it can be made conveniently the day before the wedding.

During four years in England, I don’t think I ever came across an English buffet that did not have a carvery station — someone standing behind a butcher block cutting slices meat for each guest. It’s a nice touch to a buffet service. If you have professional catering help, arranging for a carvery station will be simple. If you are catering your own casual wedding, ask a friend to do the honors.

Be sure to use a meat thermometer to ensure that the meat reaches the correct internal temperature. If you don’t have one, buy one; it’s worth the investment.

Recipe: Garlic-Herb Crusted Beef Roast

Serves 50

Ingredients

• 6-8 boneless beef round rump roast or beef bottom round roast (3 to 4 lbs. each), 9 to 10 lbs. total.
• Salt and ground black pepper

Rub:

• 3 Tbls garlic-pepper seasoning
• 3 Tbls dried basil leaves, crushed
• 3 Tbls dried thyme leaves, crushed
• 1 Tbls dried parsley leaves, crushed

Instructions

Given the large number of roasts, if you are using a conventional oven you will need to cook the roasts in two shifts.

1. Heat oven to 325°F. Combine rub ingredients in a bowl. Divide it into 2 small bowls, and set one bowl aside to be used with the second set of roasts.
2. Press the rub evenly onto all surfaces of beef roast.

3. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-1/2 to 2 hours for medium rare doneness.
4. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
5. Roast the remaining roasts the same way.
6. To serve, carve roast into thin slices; season with salt and black pepper, as desired.

Make Ahead Option

The beef can be cooked the day before the wedding. Let it rest for the required 15 to 20 minutes after it comes out of the oven before refrigerating it.

TRY THIS: Recipe: Chocolate Mousse for 50 People (Parve/Non-Dairy)

Vegan/Vegetarian Wedding Recipe: Spanikopita (Parve) – Serves 8

"I say, have you tried the spanikopita?"

This dish is from the Buckingham Palace reception menu posted on December 13. I’ll be posting recipes from the menu all week, kosher-fied and with additional special touches, so that you can recreate the menu for your wedding.

This entree is for your vegan/vegetarian guests. The Buckingham Palace reception menu calls for spinach-filled crepes, but crepes require milk, which wouldn’t fit into our kosher meat menu. We turn, then, to spanikopita, spinach pie, which uses parve phyllo dough. The tofu, walnuts, and nutritional yeast in the filling provide hunger-satisfying protein. Since The Queen’s husband, Prince Philip, The Duke of Edinburgh, was born The Prince of Greece and Denmark, I’m sure he’d appreciate the dish’s Greek roots.

The recipe comes from Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock. The author is Isa Chandra Moskowitz, a Jewish vegan tsunami. I picked up my copy of the cookbook several years ago in order to get protein into my meat-averse daughters. (One of my daughters was only five years old when she first yelled, “I’m a vegetarian and you don’t understand me!”)

The instructions are a bit fiddly, so if you’re catering your own wedding, making servings for all of your guests is going to take a lot of time — time that’s especially precious in the hours leading up to your wedding. Instead, prepare one of these pies, which provides 8 servings, and reserve the servings to the side for your vegan/vegetarian guests. (If all of your guests are vegetarian, then enlist extra hands to prepare enough servings for everyone.)

"Do you think they'll let me hold one of the huppah poles?"

Recipe: Spanikopita – Spinach Pie (Parve)

Serves 8

Ingredients

• ¼ plus 2 Tbls. olive oil, plus extra oil for brushing the phyllo
• 2 bunches fresh spinach, rinsed very well, long stems removed
• 1 bunch scallions, trimmed and finely chopped
• 3 cloves garlic, minced
• 1 cup chopped dill
• 2 lbs. firm tofu, drained and pressed
• 1/3 cup fresh lemon juice
• 2 tsp dried oregano
• Dash of ground or freshly grated nutmeg
• ¾ cup finely ground walnuts
• ¼ cup nutritional yeast
• 1 tsp salt
• Several dashes fresh ground black pepper
• 1 box frozen phyllo dough, thawed overnight

Instructions for Making the Spinach Filling

1. In a large heavy-bottomed pot, warm 2 Tbls olive oil over medium heat for a minute, then add the scallions, spinach, scallions, garlic, and dill. Add the spinach in small batches if pot it too full.
2. Satuè until completely wilted and soft and a good amount of liquid has sweated out of the greens. Remove from heat and set aside to cool to room temperature.
3. In a large bowl, mash the drained tofu (use your hands for more control) to a smooth but slightly grainy consistency.
4. Take the cooled spinach mixture by small handfuls and squeeze out as much liquid as possible. Discard the liquid.
5. Add the squeezed spinach to the tofu. Add the lemon juice, oregano, nutmeg, ground walnuts, ¼ cup of the olive oil, and the nutritional yeast. Mix well with your hands, season with salt and pepper. Taste the mixture; it should be pleasantly salty and tangy.

Instructions for Making the Pie

1. Preheat oven to 325º.
2. Oil a 9”x12- to 13” baking dish.
3. Prepare eight sheets of dough with olive oil in the following manner: Lay one sheet of dough in the pan, brush it generously with olive oil. Lay the second sheet on top and brush it generously with olive oil. Continue until you have eight layers of dough. If the sheets of dough go up the sides of the pan, that’s OK.
   

   Helpful Hint: Phyllo dough dries out very quickly. Keep the layers you’re not working with covered with a damp cloth or piece of plastic wrap. The first time you work with the dough it can seem like you don’t have enough hands to work and keep the layers covered, but once you get into a pattern it’s quite easy.

4. Gently spread the spinach mixture on top of the dough.
5. Prepare another eight layers of phyllo (or add a few more layers if you have leftover dough), put on top of spinach layer, and tuck into the sides of the pan any overhanging dough.
6. Lightly score the top layer of dough into 8 rectangles of equal size (this will prevent the dough from crumbling too much when slicing after it’s baked.)
7. Brush with lots of olive oil.
8. Bake 35 to 40 minutes, until golden brown, being careful not to let the phyllo burn.

See the full Wedding Menu Fit for Royalty (You!)
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