PHYLLO NESTS WITH STRAWBERRIES AND HONEY
Nests of crunchy phyllo dough are baked and topped with whipped cream, strawberries, and honey.
Categories Milk/Cream Mixer Berry Dessert Bake Quick & Easy Strawberry Summer Honey Phyllo/Puff Pastry Dough Pastry Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Without unrolling phyllo log, cut 2 (3/8-inch-thick) slices crosswise from one end of log and thaw slices 5 minutes. (Save remaining frozen phyllo for another use.)
- Preheat oven to 375°F.
- Lightly brush a baking sheet with some of melted butter.
- Carefully unfurl slices from phyllo rolls on a work surface, discarding any plastic or paper rolled within. Gently separate strands, keeping them parallel, then gather into 4 groups, about 14 strands each. Cover 3 groups with plastic wrap. Gently hold one end of remaining (uncovered) group of strands and brush with some of melted butter, then dust with 1/2 teaspoon confectioners sugar using a fine-mesh sieve. Flip over and brush other side with butter and dust with confectioners sugar in same manner. Loosely coil up coated strands to form a small nest and put on baking sheet. Repeat with remaining clusters to form 3 more nests.
- Bake nests in middle of oven until golden, 8 to 10 minutes. Cool nests on sheet on a rack, 8 to 10 minutes.
- Beat cream with granulated sugar in a bowl with an electric mixer until it just holds soft peaks. Drizzle each phyllo nest all over with 1/4 teaspoon honey and put 1 tablespoon whipped cream in center. Top with strawberries and remaining cream, then drizzle each dessert with 1/4 teaspoon more honey.
BERRY & YOGURT PHYLLO NESTS
Steps:
- Place one sheet of phyllo dough on a work surface; spritz with butter-flavored spray. Top with a another sheet of phyllo; spritz with spray. Cut into six squares. (Keep remaining phyllo covered with plastic wrap to avoid drying out.) Repeat with remaining phyllo., Stack three squares of layered phyllo in each of six muffin cups coated with cooking spray, rotating squares so corners do not overlap. Sprinkle 1/4 teaspoon sugar into each cup. Spritz with cooking spray. Bake at 375° for 6-8 minutes or until golden brown. Cool on a wire rack., Meanwhile, in a small bowl, whisk the yogurt, orange zest and juice, and remaining sugar. Spoon yogurt mixture into cups; top with berries. Garnish with mint if desired.
Nutrition Facts : Calories 72 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 54mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
PASTRY PHYLLO NESTS
Steps:
- Preheat the oven to 425 degrees. Lay a sheet of phyllo dough out flat. Pick it up from the center as if it were a handkerchief. Continue with remaining 3 sheets. Set it down on a baking pan and twist and flatten the center down to create a free form "nest" of phyllo. Brush with butter and bake for 20 minutes or until crackling crisp and golden. Serve one per person and top with fruit, whipped cream or ice cream or drizzle with honey and scatter with chopped pistachios, almonds or walnuts.
PHYLLO NESTS
Speckled jelly-bean "eggs" in a crispy phyllo nest make for a sweetly seasonal dessert. Use kataifi, pre-shredded phyllo, which is sold frozen at Greek grocers and large supermarkets.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 12
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Brush a 12-cup muffin tin with butter. Pull phyllo into 1-inch-thick bundles; cut bundles into 2-inch lengths. Place in a bowl; separate into a loose pile with fingers. Toss with butter, sugar, and cinnamon, if using.
- Divide among 12 muffin cups; press into bottom and up sides. Cook until golden and crisp around the edges, 15 to 20 minutes. Let cool; fill with jelly beans.
PHYLLO NESTS WITH STRAWBERRIES AND HONEY
This is an adopted recipe from Mean Chef. Mean Chef says: This is an elegant and yummy dessert that is sure to please you and your guests. Please wait until it is strawberry season in your area, for the most tastiest results.
Provided by sheriboren
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Without unrolling phyllo log, cut 2 (3/8-inch-thick) slices crosswise from one end of log and thaw slices 5 minutes. (Save remaining frozen phyllo for another use.).
- Preheat oven to 375°F
- Lightly brush a baking sheet with some of melted butter.
- Carefully unfurl slices from phyllo rolls on a work surface, discarding any plastic or paper rolled within.
- Gently separate strands, keeping them parallel, then gather into 4 groups, about 14 strands each.
- Cover 3 groups with plastic wrap.
- Gently hold one end of remaining uncovered) group of strands and brush with some of melted butter, then dust with 1/2 teaspoon confectioners sugar using a fine-mesh sieve.
- Flip over and brush other side with butter and dust with confectioners sugar in same manner. Loosely coil up coated strands to form a small nest and put on baking sheet.
- Repeat with remaining clusters to form 3 more nests.
- Bake nests in middle of oven until golden, 8 to 10 minutes. Cool nests on sheet on a rack, 8 to 10 minutes.
- Beat cream with granulated sugar in a bowl with an electric mixer until it just holds soft peaks.
- Drizzle each phyllo nest all over with 1/4 teaspoon honey and put 1 tablespoon whipped cream in center.
- Top with strawberries and remaining cream, then drizzle each dessert with 1/4 teaspoon more honey.
Nutrition Facts : Calories 526.6, Fat 23.6, SaturatedFat 12.2, Cholesterol 56, Sodium 560.2, Carbohydrate 69.2, Fiber 2.6, Sugar 8.2, Protein 8.9
TOMATO-FETA-GREEK YOGURT PHYLLO TART
This can be cut in small squares for appetizers, or accompany it with a salad for a light meal. From the blog olivetomato
Provided by momaphet
Categories Greek
Time 50m
Yield 1 tart
Number Of Ingredients 8
Steps:
- Preheat the oven at 350 Fahrenheit (180 Celsius).
- In a bowl smash the feta with a fork, add the yogurt and mix well and then add the egg. Mix in the mint and a bit of pepper and mix well. Put aside.
- Cut the tomatoes in thin slices.
- Take out the phyllo (de-frosted if frozen) and a pan a bit small then the dimensions of the phyllo sheet.
- Brush some olive oil on the base of the pan and spread the phyllo sheet. Brush olive oil on the phyllo sheet and place another sheet brushing with olive oil every time. Continue this until you have used 6-7 sheets.
- Roll up the edges of the phyllo, so you have a little border around the tart.
- Spread the feta mixture evenly over the whole tart. Then place the tomatoes on top.
- Bake for about 30 minutes. Put the pan on the bottom rack of the oven during the last 5-10 minutes to get a crunchy base.
- This tastes better the next day at room temperature.
Nutrition Facts : Calories 1025.1, Fat 57.1, SaturatedFat 34.8, Cholesterol 373.6, Sodium 2991.1, Carbohydrate 81, Fiber 6.4, Sugar 16.5, Protein 47.2
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