Phyllo Nests With Strawberries And Honey Recipes

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.

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.

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.

Steps:

• Mix the strawberries, wine and 2 tablespoons of the sugar in a small bowl-- set aside.
• Preheat oven to 350°F.
• Using an electric mixer, beat the cream cheese, 3 tablespoons of the honey and the remaining 1 tablespoon sugar in medium bowl until smooth.
• Mix in the cream, egg, and vanilla.
• Spoon mixture into 9" glass pie dish.
• Bake until custard is set; about 20 minutes.
• Transfer to a rack and cool completely.
• Combine the butter and remaining 2 tablespoons of honey in a 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 the edge of the 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 of almonds.
• Fold 1 corner of phyllo over custard; continue folding like you would a flag, forming a triangle and enclosing filling completely.
• Repeat with remaining phyllo, butter, custard and almonds.
• Transfer pastries to a 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.
• Enjoy!

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.