Recipes for "phyllo dough recipes"

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Leftover Phyllo Dough Pastries

Ingredients

• 1 cup milk
• ⅓ cup dry farina cereal
• ¼ cup honey
• 1 large egg
• 8 dried apricots, minced
• ⅓ cup chopped walnuts
• 2 teaspoons finely chopped candied orange peel (Optional)
• 1 teaspoon orange extract (Optional)
• 6 sheets phyllo dough
• 2 tablespoons butter, or as needed, melted

Instructions

1. Bring milk to a boil in a small saucepan over medium heat; whisk in farina. Reduce heat to low, whisking vigorously until smooth, thick, and mixture detaches from bottom of the pan, about 3 minutes. Cool, about 15 minutes.

2. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.

3. Whisk honey and egg into cooled farina until smooth; stir in apricots, walnuts, orange peel, and orange extract until combined.

4. Work with 1 phyllo sheet at a time, cover the rest with a tea towel so they won't dry out. Cut phyllo sheet in half crosswise with scissors. Place each phyllo piece in a muffin cup; gently press down so it sits on the bottom and fills the cup. Repeat with remaining phyllo sheets.

5. Divide farina filling among muffin cups. Pinch phyllo tops together with your fingertips to seal. Drizzle tops with melted butter.

6. Bake in the preheated oven until tops start to brown, about 15 minutes. Loosen pastries out of the muffin cups using a dinner knife; transfer to a baking sheet. Continue baking until evenly browned, 10 to 15 minutes more.

7. Serve lukewarm or at room temperature.