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.
CARAMELIZED BANANAS AND VANILLA CREAM IN PHYLLO CUPS
Categories Milk/Cream Dairy Fruit Dessert Bake Freeze/Chill Cocktail Party Kid-Friendly Banana Vanilla Fall Shower Engagement Party Party Phyllo/Puff Pastry Dough Pastry Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Make phyllo cups:
- Preheat oven to 350°F. Generously butter every other cup in 12-cup muffin pan. Place 1 phyllo rectangle on work surface; cover remaining phyllo with damp cloth to prevent drying. Brush rectangle with melted butter; sprinkle with 1/2 tablespoon sugar. Place second phyllo rectangle atop first; brush with butter and sprinkle with 1/2 tablespoon sugar. Repeat 3 more times; top with 1 more rectangle and brush with butter, making stack of 6 rectangles. Using small sharp knife and 6-inch-diameter plate as guide, cut out two 6-inch round stacks. Press each stack into 1 buttered muffin cup. Repeat entire procedure 2 more times, making 4 more phyllo cups (6 total). Bake cups until golden and crisp, about 15 minutes. Carefully lift cups, twisting slightly to loosen; place on rack. Cool completely. (Can be made 2 days ahead. Store airtight at room temperature.)
- Make pastry cream:
- Whisk 1/2 cup sugar and cornstarch in heavy medium saucepan to blend. Gradually whisk in milk, then yolks. Scrape in seeds from vanilla bean; add bean. Whisk over medium heat until pastry cream thickens and boils, about 6 minutes. Strain pastry cream into small bowl; press plastic wrap directly onto surface. Chill until cold, at least 3 hours and up to 2 days.
- Preheat broiler. Place phyllo cups on small baking sheet. Spoon 1/3 cup pastry cream into each cup. Overlap 5 or 6 banana slices atop pastry cream in each cup. Sprinkle bananas with additional sugar. Broil pastries until sugar topping caramelizes, turning sheet for even browning, about 2 minutes. Transfer cups to plates. Scoop sorbet alongside.
HONEY PHYLLO ICE CREAM CUPS
Categories Berry Dessert Bake Peach Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- For Cups:
- Preheat oven to 375°F. Spray 2 heavy large baking sheets with nonstick vegetable oil spray. Arrange three 3/4-cup ramekins or custard cups upside down on each sheet, spacing evenly. Spray outside of ramekins with vegetable oil spray.
- Stir butter and honey in small saucepan over low heat just until butter melts and mixture is smooth. Place 1 phyllo sheet on work surface (cover remainder with plastic and dampen towel). Brush butter mixture over sheet. Cut sheet into six 6-inch squares. Stack 5 squares, with points of each going in different directions (reserve 1 square for next cup). Lift stack; place stack, buttered side down, on 1 ramekin. press stack firmly, molding to ramekin. repeat buttering, cutting, stacking and shaping with remaining phyllo, using 5 squares for each stack and making a total of 6 cups. Brush outside of phyllo with butter mixture.
- Bake until phyllo is brown and crisp, about 14 minutes. Immediately run spatula under edges of phyllo to loosen. Transfer baking sheets to racks; cool 10 minutes. Slide spatula under phyllo and ramekins and lift from baking sheet. Remove phyllo from ramekins and place upright on baking sheets; cool completely. (Can be prepared 3 hours ahead. Let stand at room temperature.)
- For Topping:
- Whisk honey and lemon juice in small bowl to blend.
- Place phyllo cups on plates. Place 1 scoop ice cream in each. Spoon fruit around ice cream. Drizzle with topping.
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- In a skillet, cook the bacon over medium-high heat, until crisp, about 5 minutes. Transfer to a paper towel-lined plate to drain and chop into pieces. Set aside.
- Remove the mini phyllo shells from the freezer and allow to thaw for exactly 10 minutes before baking. Arrange them on a baking sheet lined with parchment paper. Set aside.
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