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.
SMOKED TROUT SOUFFLé IN A PHYLLO CRUST
Categories Milk/Cream Food Processor Mixer Dairy Egg Fish Bake Horseradish Trout Winter Dill Phyllo/Puff Pastry Dough Gourmet
Yield Serves 6 as a main course
Number Of Ingredients 10
Steps:
- Cover phyllo stack with overlapping sheets of plastic wrap and then a damp kitchen towel.
- Melt 4 tablespoons butter. Arrange 1 phyllo sheet on a work surface and brush with some melted butter. Arrange another sheet to overlap the first and form a 17-inch square and brush with butter. Continue layering with remaining 6 sheets and butter. Drape phyllo stack over a 10-inch tart pan with a removable bottom and fit phyllo into pan. Crumple overhang against inside edge of rim to create a ragged edge that stands about 1 inch above rim. Chill shell, loosely covered, until firm, at least 3 hours.
- Preheat oven to 375°F.
- Prick bottom of shell all over with a fork and bake in middle of oven until golden, about 15 minutes. Cool shell in pan on a rack. Shell may be made 1 day ahead and kept, covered, at cool room temperature.
- In a saucepan melt remaining 1 1/2 tablespoons butter over moderately low heat and whisk in flour. Cook roux, stirring, 3 minutes and whisk in milk and cream. Bring mixture to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Season mixture with salt and pepper and cool.
- Discard skin and bones from trout and break fish into small pieces. Separate eggs. In a food processor pulse together milk mixture, trout, yolks, horseradish, and dill until smooth and transfer to a large bowl.
- In another large bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks. Stir one fourth whites into trout mixture to lighten and fold in remaining whites gently but thoroughly.
- Pour soufflé mixture into shell and run tip of a knife around edge of soufflé to aid rising. Bake soufflé on a baking sheet in lower third of oven until puffed and golden brown, about 25 minutes. Serve soufflé immediately.
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