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.
HONEY CUSTARD FILLED PHYLLO TRIANGLES WITH STRAWBERRIES
Steps:
- Mix strawberries, wine and 2 tablespoons sugar in small bowl. Set aside.
- Preheat oven to 350 degrees. Using electric mixer, beat cream cheese, 3 tablespoons honey and remaining 1 tablespoon sugar in medium bowl until smooth. Mix in cream, egg, vanilla. Spoon mixture into 9 inch glass pie dish. Bake until custard is set, about 20 minutes. Transfer to rack and cool completely.
- Combine butter and remaining 2 tablespoons honey in small saucepan. Stir over low heat until butter melts and honey dissolves. Remove from heat. Arrange 1 phyllo sheet on work surface with long side parallel to edge of surface (cover remainder with plastic wrap and damp kitchen towel). Brush lower half of phyllo lengthwise with butter mixture. Fold phyllo in half lengthwise. Brush with butter mixture. Spoon 1/8 of custard mixture near 1 short edge of phyllo. Sprinkle with 1 tablespoon almonds. Fold 1 corner of phyllo over custard; continue folding as for flag, forming triangle and enclosing filling completely. Repeat with remaining phyllo, butter, custard and almonds.
- Transfer pastries to buttered baking sheet. Brush pastries with remaining butter mixture. Bake until golden brown, about 18 minutes. Serve warm or at room temperature with sliced strawberries and juices.
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 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
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
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.
STRAWBERRY PHYLLO SHORTCAKES
Categories Cake Fruit Dessert Bake Quick & Easy Strawberry Spring Honey Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. and brush a baking sheet with some butter.
- On a work surface arrange 1 sheet phyllo with a long side facing you and brush evenly with some remaining butter. On this, layer and brush remaining sheet phyllo in same manner. Cut layered phyllo crosswise into 4 rectangles. Top 2 rectangles with other 2 rectangles and cut each stack into three 4-inch squares (for a total of 6 squares). On baking sheet bake phyllo squares in middle of oven until golden and crisp, about 12 minutes, and cool on a rack.
- While squares are baking, in a bowl toss together strawberries, honey, and vodka until combined well.
- Assemble shortcakes:
- Arrange 1 phyllo square on each of 2 plates and top with about one third strawberry mixture. Make 2 more layers with remaining 4 squares and strawberry mixture in same manner and top with whipped cream.
COCONUT STRAWBERRY PHYLLO CONES
Cute enough to serve weekend guests, these charming desserts come together with phyllo dough and a few kitchen staples.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut four 12-in. x 6-in. pieces of foil. Fold each in half widthwise. Shape each square into a loosely rolled cone, overlapping the edges about 1-1/2 in.; set aside., Place one sheet of phyllo dough on a work surface; spray with cooking spray. Repeat with one more sheet of phyllo. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying out. Cut in half lengthwise and widthwise. Carefully wrap one phyllo section around each foil cone; spray again with cooking spray. , Place on an ungreased baking sheet. Bake at 425° for 4-5 minutes or until lightly browned. Immediately remove phyllo from foil cones to a wire rack to cool completely. Repeat entire procedure with remaining phyllo dough., In a small bowl, whisk the milk, extract and pudding for 2 minutes; fold in coconut and whipped topping. Spoon into a pastry bag fitted with a star tip. Finely chop three strawberries and spoon inside the cones. Pipe pudding mixture into cones. Slice remaining strawberries to use as garnish. Serve immediately.
Nutrition Facts : Calories 87 calories, Fat 2g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 164mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
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