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Nutty Phyllo Nests Recipe
|Slivered almonds||1 1⁄4 Cup (20 tbs), lightly toasted|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Butter/Margarine||1 Tablespoon, softened|
|Frozen phyllo pastry sheets||12 , thawed (Commercial)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Teaspoon|
Serving size: Complete recipe
Calories 3379 Calories from Fat 1602
% Daily Value*
Total Fat 185 g284%
Saturated Fat 73.6 g368.1%
Trans Fat 0 g
Cholesterol 697.1 mg
Sodium 1197.7 mg49.9%
Total Carbohydrates 408 g135.9%
Dietary Fiber 21.1 g84.4%
Sugars 247.5 g
Protein 61 g121.1%
Vitamin A 73.5% Vitamin C 4.2%
Calcium 53.6% Iron 75.6%
*Based on a 2000 Calorie diet
Add almonds; top with cover, and process 50 seconds or until finely ground.
Remove and set aside 3 table spoons ground almonds.
Add 3/4 cup sugar, eggs, and 1 tablespoon butter to almonds remaining in processor bowl; process until blended, and set aside.
Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered).
Lightly brush phyllo with melted butter; fold in half lengthwise.
Brush again with butter, and spread about 1 1/2 tablespoons ground almond mixture down length of phyllo, leaving a 2 inch margin on 1 long side and a 1 inch margin on other 3 sides.
Fold all margins of pastry over filling.
Roll phyllo jellyroll fashion, starting with side with 2 inch margin.
Wind strip loosely into a coil, and tuck end under coil.
Place on a lightly greased baking sheet.
Brush with melted butter.
Repeat with remaining phyllo and almond mixture.
Bake at 375° for 16 minutes or until pastry is golden brown.
Gently transfer to wire racks.
Combine 1/3 cup sugar, water, honey, and lemon juice; bring to a boil, and boil 4 minutes.
Let cool slightly.
Drizzle half of honey mixture over warm pastries; sprinkle with reserved 3 tablespoons ground almonds, and drizzle remaining honey mixture over almonds.