PHYLLO FRUIT TART
This elegant treat tastes as fantastic as it looks. A topping of mixed berries would also be wonderful. Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine butter and oil. Place one sheet of phyllo dough on a work surface; brush evenly with butter-oil mixture. Repeat with seven more sheets of phyllo, brushing each layer and stacking on previous sheet. (Keep remaining phyllo dough covered with waxed paper to prevent it from drying out.), Place phyllo dough on a baking sheet. Bake at 400° for 5-7 minutes or until golden. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Gently spread over cooled crust. Arrange fruits over cream cheese layer; drizzle with chocolate.
Nutrition Facts : Calories 183 calories, Fat 6g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 222mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
SONIA'S PHYLLO AND FETA TORTE WITH DILL AND NUTMEG
Here is a recipe for a torte, appropriate for a springtime lunch, that looks daunting, but really is not. The only challenge is finding the right Greek feta, by which we mean something not too salty but not too mild. Think of the layering of the phyllo sheets as a meditative exercise, clearing the clutter of the week and preparing you for something delicious. Gild it with Greek honey for a welcome touch of sweetness.
Provided by Melissa Clark
Categories dinner, main course
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. In a food processor, combine feta, cottage cheese, eggs, dill, 2 tablespoons Romano, the nutmeg and pepper and pulse just to combine (you can also use a large bowl and a fork). Mixture should be well combined, but still chunky, not smooth.
- Sprinkle remaining 2 tablespoons Romano into a Bundt pan. Drape a sheet of phyllo on top of Bundt pan, poke a hole into phyllo where center tube is and push phyllo into pan to line it. Do this with another phyllo sheet, but place it perpendicular to first sheet. Continue adding phyllo sheets in this crisscross manner until all sheets are used. Edges of phyllo should hang over edges of pan.
- Scrape cheese filling into pan, and fold edges of phyllo over filling. Using a sharp knife, poke many holes (at least 20) in dough that reach all the way to bottom of pan. Slowly pour melted butter over torte; some butter will seep through holes and some will remain on top of dough.
- Place Bundt pan on a baking sheet and bake for about 1 hour 15 minutes, or until torte is puffy and golden brown. Allow torte to cool in pan for 1 to 2 hours before inverting onto a plate and slicing. Serve warm or at room temperature, with honey if desired.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 12 grams, Carbohydrate 24 grams, Fat 38 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 23 grams, Sodium 794 milligrams, Sugar 3 grams, TransFat 1 gram
SWISS HONEY-WALNUT TART
Categories Nut Dessert Bake Thanksgiving Rosh Hashanah/Yom Kippur Walnut Fall Honey Phyllo/Puff Pastry Dough Bon Appétit
Yield Serves 10 to 12
Number Of Ingredients 11
Steps:
- Stir 1/3 cup cream, honey and butter in small saucepan over medium heat until butter melts. Set aside. Stir sugar, water and lemon juice in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns golden, occasionally swirling pan and brushing down sides with wet pastry brush, about 12 minutes. Remove from heat. Add warm cream mixture (mixture will bubble up). Stir over very low heat until smooth. Add vanilla. Chill uncovered until cold, about 1 hour. (Can be made 1 day ahead. Cover; keep chilled.)
- Roll out 1 pastry sheet on floured surface to 11-inch square. Using 10-inch-diameter cake pan bottom as guide, trim to 10-inch round. Transfer to ungreased baking sheet. Roll out second pastry sheet to 11-inch square. Using 11-inch-diameter tart pan bottom as guide, trim to 11-inch round. Using fork, score design on 11-inch round; cut out small hole from center.
- Mix nuts into cold caramel. Brush beaten egg in 1-inch border on pastry on baking sheet. Spread filling over pastry, mounding in center and leaving 1-inch border. Cover with 11-inch round. Press to seal. Fold edge of bottom pastry over top pastry. Seal edge tightly. Mix 1 tablespoon cream and yolk into remaining beaten egg. Brush top of tart with egg mixture. Chill tart on baking sheet 1 hour.
- Preheat oven to 400°F. Bake tart until golden, about 25 minutes. Cool. (Can be made 8 hours ahead.)
PHYLLO RICOTTA TORTE WITH SPRING HERBS
This buttery, golden phyllo torte is filled with ricotta and seasoned with spring herbs, prosciutto, pecorino Romano and ricotta salata. Cubes of fresh mozzarella add to the overall creaminess and lend a stretchy, gooey bite. It's a dish as convenient as it is stunning; you can assemble the torte up to 24 hours ahead and store it in the refrigerator until you're ready to bake. You may need to add a few minutes onto the baking time, so watch it closely toward the end. Then serve it for brunch, a light supper or as a first course at a dinner party.
Provided by Melissa Clark
Categories brunch, dinner, lunch, pastries, appetizer, main course
Time 2h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. In a large bowl, combine ricotta, ricotta salata, pecorino Romano, eggs, herbs and pepper.
- Brush Bundt pan with some of the melted butter. Drape 2 sheets of phyllo on top of Bundt pan, poke a hole into phyllo where center tube is and push phyllo into pan to line it. Do this with 2 more sheets placed perpendicular to the first 2 sheets. Continue adding phyllo sheets in this crisscross manner until all sheets are used. Edges of phyllo should hang over edges of pan.
- Scrape half of the ricotta filling into pan. Scatter prosciutto over ricotta, then top with mozzarella. Spoon the rest of the ricotta mixture on top. Fold edges of phyllo over filling. Using a sharp knife, poke at least 20 holes in dough that reach all the way to bottom of pan. Slowly pour melted butter over torte; some butter will seep through holes and some will remain on top of dough.
- Place pan on a baking sheet and bake for about 1 hour 30 minutes, or until torte is puffy and golden brown. Allow torte to cool in pan for 1 to 2 hours before inverting onto a wire rack and slicing. Serve warm.
Nutrition Facts : @context http, Calories 374, UnsaturatedFat 9 grams, Carbohydrate 22 grams, Fat 25 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 14 grams, Sodium 477 milligrams, Sugar 0 grams, TransFat 0 grams
APPLE TART IN PHYLLO
Steps:
- Heat oven to 400 degrees.
- Combine apples, dried fruits, pecans, cinnamon, lemon juice, sugar, lemon rind, candied ginger and flour in a bowl and mix well.
- Unwrap phyllo and cover with wax paper and damp towel. Keep covered when not in use to prevent drying out.
- Heat butter and add oil.
- Using some of the butter mixture, lightly grease a baking pan, about 12 inches by 18 inches. (The pan can be as large as the sheets of phyllo, and brands differ in size. If they are too large for the pan, trim them.)
- Arrange 1 sheet of phyllo on bottom of pan and brush lightly with butter mixture. Repeat, buttering between sheets, using 8 sheets in all.
- Spread apple filling evenly over phyllo and top with another sheet, brushing lightly with butter. Repeat, butter each sheet, using 8 sheets in all, brushing the top sheet with butter. Cut phyllo all the way through into 12 rectangles.
- Bake in lower third of the oven for 25 minutes; reduce heat to 350 degrees and continue baking 25 minutes longer, until top is brown. Cool. Serve at room temperature.
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 9 grams, Carbohydrate 63 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 136 milligrams, Sugar 40 grams, TransFat 0 grams
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EASY PHYLLO DOUGH WITH HONEY DESSERT RECIPE
From everydaydishes.com
4/5 (2)Total Time 10 minsCategory DessertCalories 170 per serving
- Place walnuts, ¾ cup honey, cinnamon and salt in small sauce pan. Heat on medium just until honey thins–stir constantly to combine all ingredients. When cool add feta and set aside.
- Stack 3 phyllo sheets with layer of egg wash between each sheet to ensure the filo sticks together—start by laying a single sheet of phyllo on a flat, non-stick surface with short side nearest you, and use a basting brush to apply the egg wash and remaining honey drizzle across the surface. Repeat 2 times, layering the phyllo one on top of the other.
- Cut the sheets parallel to the long side first down the middle, then cut each half down the middle. You will end up with 4 strips of dough running away from you. Place 1 Tbsp honey-walnut mixture near the end of each strip near you. Bring the bottom left corner over the filling to the right edge creating a triangle. Then pretend you are folding the flag and keep folding the dough around the filling all the way to the end of the strip. You will now have a small triangle. Brush the dough with egg wash to seal the seam, place on baking sheet and brush top with egg wash. Repeat with remaining dough and filling.
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