PEAR AND APPLE PHYLLO CRISP
Layering pecans between sheets of store-bought phyllo adds a nice crunch to this tart's flaky foundation.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 55m
Yield Makes one 11 1/2-by-15-inch tart
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees with a rack in top position. Combine pecans, breadcrumbs, sugar, and cinnamon.
- Line a baking sheet with parchment, and top with 1 phyllo sheet. Brush phyllo all over with butter, and sprinkle pecan mixture evenly over top. Repeat 4 times. Top with remaining phyllo sheet, and brush with all but 2 tablespoons butter.
- Slice pears and apples 1/8 inch thick; discard seeds. Arrange pear and apple slices in a single layer on phyllo, leaving space between fruit and a 1/4-inch border around edges. Brush fruit with reserved 2 tablespoons butter. Sprinkle with sugar, and dust with cinnamon. Bake, rotating sheet halfway through, until phyllo is golden brown and fruit is soft, 28 to 32 minutes. Let cool slightly. Cut into 8 pieces.
HERB PHYLLO CRISP
Provided by Food Network
Time 2h30m
Yield 60 pieces
Number Of Ingredients 13
Steps:
- For ratatouille: Saute each vegetable in olive oil separately until tender. Return the vegetables to a large saucepan, adding garlic, tomatoes, tomato juice and remaining olive oil. Reduce by two thirds or until liquid is like a paste. Season with salt and pepper and add a handful of chopped herbs. Allow to cool completely. Herb phyllo crisp: Working with phyllo can be tricky for a first time user, but if you'll remember a few simple steps you will always have success.
- a. Never buy just one box, since some sheets are torn or matted together.
- b. Make sure the box is completely thawed out before attempting any dish.
- c. Always cover sheets not being used with a damp cloth towel; phyllo will dry out and turn to cracker mill right before your eyes.
- Unfold phyllo sheets out of the box and cover with a wet cloth. Preheat oven to 350 degrees. Place chopped herbs in a workable container, pour melted butter into a workable container, have your paint brush ready, then clean your work space. The idea is to layer melted butter and chopped herbs in between layers of phyllo, brush with melted butter, sprinkle with chopped herbs and repeat for 3 layers. With a sharp knife, cut 6 even strips going vertically and then cut 4 even strips horizontally, making 24 even squares.
- Carefully mold each square into each space of the muffin pan until all are completed. Place in the middle rack and bake for 2 to 3 1/2 minutes. They cook very quickly. Remove from pan. Repeat this step until you have enough phyllo crisps for your party.
- Fill herb phyllo crisps with room temperature ratatouille, a small spoon of goat cheese, and you are ready to serve.
PHYLLO PECAN CRISPS
Categories Cookies Food Processor Dairy Dessert Bake Pecan Phyllo/Puff Pastry Dough Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 30 crisps
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- In a food processor grind pecans with sugar until finely chopped. In a piece of parchment paper on a work surface arrange 1 phyllo sheet and brush with some butter. Sprinkle phyllo sheet evenly with half of pecan sugar and top with a second phyllo sheet, some butter, remaining pecan sugar, and remaining phyllo sheet, pressing down gently with your fingers and brushing with some butter. Slide a baking sheet under parchment and chill phyllo 10 minutes.
- Transfer phyllo with parchment to a cutting board and with sharp knife cut stack lengthwise into 2-inch-wide strips, cutting through parchment and discarding excess. Cut each rectangle diagonally in half and transfer triangles on parchment to baking sheet, separating triangles slightly. Cover triangles directly with another parchment sheet and bake in lower third of oven 15 minutes, or until golden. Cool crisps on baking sheet on a rack. Crisps keep in an airtight container at room temperature 1 week.
PISTACHIO PHYLLO CRISPS
Categories Dessert Bake Pistachio Phyllo/Puff Pastry Dough Pastry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 2 crisps
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Finely grind pistachios in an electric coffee/spice grinder, then stir in sugar.
- Cut phyllo sheet crosswise into 3 equal pieces, then stack pieces between wax paper and cover stack With a lightly dampened kitchen towel. Arrange 1 piece of phyllo on a parchment-paper-lined baking sheet and brush with some butter. Sprinkle with half of pistachio sugar and top with another piece of phyllo. Brush phyllo with some butter and sprinkle with remaining pistachio sugar. Top with remaining piece of phyllo, pressing down gently, and brush with some butter. Chill stack 10 minutes.
- Using rim of a ramekin as a guide, cut out 2 (4-inch) rounds with a sharp paring knife and discard scraps. Cover rounds with a piece of parchment and bake in middle of oven until golden, about 10 minutes. Cool crisps on baking sheet on a rack.
MOCHA MOUSSE WITH KUMQUAT CRANBERRY SAUCE AND PHYLLO PECAN CRISPS
In this recipe there will be extra mousse and pecan crisps (the recipes will not work if reduced). Both elements are delicious on their own.
Yield Serves 2
Number Of Ingredients 17
Steps:
- In a small saucepan simmer sugar, water, and kumquats until reduced to about 2/3 cup and stir in Grand Marnier. Cool sauce to room temperature and stir in cranberries. Sauce may be made 1 week ahead and chilled, covered.
- Have ready an instant-read thermometer in a cup of very hot water. In a small bowl stir together 1/4 cup water, cocoa powder, espresso powder, and yolks until smooth. In a metal bowl set over a saucepan of simmering water melt bittersweet chocolate and butter, stirring occasionally, until smooth. Stir cocoa mixture into chocolate mixture and cook 1 minute, stirring constantly. Remove bowl from pan and check temperature, tilting bowl to cover thermometer tip by a least 2 inches. If temperature is less than 160°F., rinse thermometer and return to cup. Check temperature every 30 seconds until thermometer registers 160°F. Remove bowl from pan, reserving simmering water over heat, and cool chocolate mixture to room temperature.
- Clean thermometer and put in a clean cup of very hot water. In another metal bowl stir together whites, cream of tartar, and sugar with a rubber spatula and put bowl over pan of reserved simmering water. Cook mixture, stirring constantly with rubber spatula (to keep mixture as froth-free as possible), checking temperature in same manner, 30 seconds to 1 minute, or until thermometer registers 160°F. and remove from heat. Beat mixture with am electric mixer until cool and meringue holds stiff peaks.
- Gently fold chocolate mixture into meringue until combined well and chill 15 minutes, or until just firm enough to hold its shape when piped. Spoon mousse into a pastry bag fitted with 1/2-inch star tip and pipe about 1/2 cup mousse onto each of 2 dessert plates in a mound 2 1/2 inches in diameter and 2 inches high. Mousse may be piped onto plates 1 day ahead and chilled, covered loosely with plastic wrap.
- In a bowl with a whisk or cleaned beaters beat together espresso cream ingredients until cream just holds stiff peaks. Espresso cream may be made 2 hours ahead and chilled, covered.
- Dollop half of espresso cream on top of each serving of mousse and lean 2 or 3 crisps against mousse. Spoon sauce around desserts.
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- Combine the orange zest with the sugar in a small bowl, using your fingertips to rub the orange zest into the sugar to release its essential oils. Add the cinnamon and cardamom and mix to combine.
- Place 2 sheets phyllo on the parchment-lined baking sheet. (When working with phyllo, always keep a clean, moist kitchen towel over the stack of dough that you’re not handling. Phyllo is very thin and will dry out quickly, becoming brittle and impossible to work with.) Using a pastry brush, gently apply a thin layer of melted butter to the top sheet of phyllo and sprinkle liberally with some spiced sugar. Place another 2 sheets phyllo dough on top of the first layer and press lightly. Brush with a little more melted butter and sprinkle with more spiced sugar. Then top with 2 sheets phyllo and, once again, lightly brush with butter and sprinkle with spiced sugar. You may have some leftover spiced sugar.
- Completely cover the layered phyllo with damp paper towels or plastic wrap to prevent the fragile phyllo dough from drying out and cracking and refrigerate until the butter returns to a solid state, at least 10 minutes. (Don’t worry, the sugar didn’t stick to the damp paper towels, even though we thought it might.)
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