PHYLLO CRISPS
Phyllo crisps are sweet, crispy, and just as flaky as you would imagine. Flavored with orange zest, cardamom, and a drizzle of runny honey, they might not even need an accompaniment besides a cup of tea.
Provided by Yigit Pura
Categories Dessert
Time 1h
Number Of Ingredients 7
Steps:
- Line a rimmed baking sheet with parchment paper. Have a second baking sheet ready.
- 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.)
- Preheat the oven to 325°F (165°C).
- When the butter is solid, remove and discard the paper towels or plastic wrap. Using a pizza cutter or a very sharp knife, cut the layers into approximately 2-inch (5-centimeter) squares. Cover with a sheet of parchment paper and the second baking sheet to weight the phyllo for baking- this ensures that they puff just enough to be flaky while still maintaining a crisp, linear look.
- Bake the phyllo crisps for 10 minutes. The crisps should be lightly browned, especially along the edges. Remove the top baking sheet and rotate the bottom baking sheet 180°, then bake for another 10 to 12 minutes, until the crisps become evenly golden, crisp, and flaky.
- While the crisps are baking, place the honey in the microwave for 20 seconds or in a small saucepan over low heat for 1 minute. You want the honey to be warm and runny and spreadable.
- Immediately after removing the phyllo crisps from the oven, brush them with the warm honey and sprinkle with a pinch granulated sugar (or, if desired, any leftover spiced sugar). Let cool at room temperature. The crisps are best served fresh that day but can be covered with parchment paper and kept overnight at room temperature.
Nutrition Facts : ServingSize 1 portion, Calories 59 kcal, Carbohydrate 8 g, Protein 0.4 g, Fat 3 g, SaturatedFat 2 g, TransFat 0.1 g, Cholesterol 7 mg, Sodium 23 mg, Fiber 0.2 g, Sugar 6 g, UnsaturatedFat 1.1 g
BERRY PHYLLO TARTS
Lightly glazed fresh fruit nestled in delicate pastry creates a looks-like-you-fussed dessert. Shares TerryAnn Moore of Vineland, New Jersey. "One taste of the crisp-tender shell topped with sweet berries, and I don't miss those confections with more fat and sugar."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Roll up phyllo dough and cut into 1/4-in.-wide strips. Place strips in a large bowl; toss with butter, sugar and orange zest until coated. Divide strips into six portions; shape into nests on a baking sheet coated with cooking spray. Bake at 400° for 5-7 minutes or until golden., In a small microwave-safe bowl, heat marmalade until melted. In a large bowl, combine the oranges and berries in a large bowl; drizzle with marmalade and juices. Sprinkle with lemon and lime zest; gently toss to coat. Just before serving, spoon into nests. Garnish with mint if desired.
Nutrition Facts : Calories 204 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 159mg sodium, Carbohydrate 35g carbohydrate, Fiber 3g fiber), Protein 2g protein.
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.
PHYLLO FLOWERS WITH SORBET AND BLUEBERRIES
Provided by Marge Perry
Yield Serves 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°. Brush 1 sheet phyllo lightly with butter and sprinkle a pinch of sugar around border; gather edges and place in muffin pan cup, lining bottom and sides. Repeat with remaining sheets. Bake until crisp, 7 to 8 minutes. Let rest in pan 2 to 3 minutes; transfer cups to a wire rack and cool. In a saucepan, boil thawed blueberries, cornstarch, remaining 1/3 cup sugar and nutmeg. Cook until syrupy, stirring occasionally, 5 minutes. Remove from heat; mash berries lightly and cool, 15 minutes. Stir in fresh berries. Assemble flowers: Fill each cup with 1/4 cup sorbet and top with berry mixture.
STRAWBERRY AND LEMON CURD PHYLLO BASKETS
These are too pretty to eat! Fortunately, they're also delicious! The phyllo baskets make for a whimsical presentation. The strawberries and lemon curd are natural partners.
Provided by evelynathens
Categories Pie
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- For baskets: Preheat oven to 350°F.
- Place 1 phyllo sheet on work surface.
- Brush with butter.
- Sprinkle 2 tsp bread crumbs over.
- Top with second phyllo sheet, butter and sprinkle with 2 tsp crumbs.
- Top with third phyllo sheet, butter and sprinkle with 2 tsp crumbs.
- End with fourth phyllo sheet and just butter this one.
- Cut out 12, 4-inch squares.
- Brush every other cup of 2, ½ cup muffin tins with melted butter.
- Place 1 phyllo square in each buttered cup, pressing down in center gently and around edges to mold (corners should stick up attractively - bend them slightly, but not all the way, back).
- Bake until just golden-brown and crisp, about 10-12 minutes.
- Remove and cool completely (can be prepared up to 2 days ahead and stored in an airtight container).
- For lemon curd: Whisk sugar, eggs, butter, lemon juice and peel over low heat until butter melts.
- Cook until mixture thickens to consistency of light whipped cream, about 5 minutes.
- Pour into bowl.
- Place a piece of plastic wrap directly on the surface of the curd and refrigerate until cold, about 4 hours (can be prepared up to 2 days ahead).
- Spoon some berries into bottom of each basket, sprinkle VERY lightly with sugar, top with 2 ½ tbsp of lemon curd.
- Arrange remaining berries in petal pattern on top of curd.
- Garnish with mint.
PHYLLO PETALS WITH BERRIES
This is very easy to make. Really quick if the crust is made before hand. Very refreshing as all berries are. I'm sure you'll enjoy it
Provided by Marlitt
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400°F.
- To assemble the crust place 1 sheet of phyllo dough over 9-inch pie pan, gathering slightly to make a ruffled and uneven edge.
- Keep remaining phyllo sheets covered while assembling crust.
- Brush phyllo dough with about 2 teaspoons of butter; sprinkle with about 1 teaspoon powdered sugar.
- Place second sheet of phyllo in pan criss crossing the first. Brush with 2 teaspoons butter; sprinkle with 1 teaspoon powdered sugar.
- Keep cross layering, buttering and sugaring remaining phyllo dough, butter and powdered sugar.
- Bake for 5 to 10 minutes or until golden brown.
- Let stand 5 minutes; remove from pan.
- Place on serving plate.
- Sprinkle powdered sugar over crust.
- Let cool.
- The crust can be made a day ahead.
- Rinse berries, and put into 3 individual bowls.
- Add 1 tbsp brown sugar,to each bowl and gently toss to coat, set aside.
- Just before serving, beat whipping cream in small bowl at high speed until slightly soft peaks form .
- Keep beating, while gradually adding 1/4 cup powdered sugar, until stiff.
- Fold in orange juice and vanilla.
- Fold in 2 cups strawberries, 1/2 cup raspberries and 1/2 cup blueberries.
- Spoon whipped cream mixture into center of crust.
- Arrange remaining berries over top;
- Sprinkle with powdered sugar.
Nutrition Facts : Calories 281.8, Fat 18, SaturatedFat 10.7, Cholesterol 56, Sodium 124.2, Carbohydrate 29.5, Fiber 3.1, Sugar 16.9, Protein 2.5
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FRESH BERRY PHYLLO TARTS - TUTTI DOLCI
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Estimated Reading Time 1 min
- Preheat oven to 350°F and place phyllo shells on a baking sheet; bake for 5 minutes or until crisp. Cool completely on a wire rack.
- Pulse graham crackers in a food processor until crumbly, then combine with melted butter and sugar in a small bowl. Spoon 1/2 teaspoon crumb mixture into each prepared shell.
- Combine honey and cream cheese in a food processor; process until smooth. Spoon 1 teaspoon cheese mixture into each shell and top with fresh berries. Sprinkle remaining crumb mixture over tops of tarts. Store in an airtight container in the refrigerator up to 2 days.
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