Nutty Phyllo Nests Recipe
Nutty phyllo nests are made with a sweetened almond filling. Flavored with honey and lemon juice, the nutty phyllo nests are stuffed and sealed to bake in the oven. Drizzled with remaining almonds and honey, they are good to serve!
Ingredients
| 1 1/4 cups slivered almonds, lightly toasted | ||
| Sugar | 2/3 Cup (16 tbs) | |
| Eggs | 2 | |
| Butter/Margarine | 1 Tablespoon, softened | |
| 12 sheets commercial frozen phyllo pastry, thawed | ||
| Butter/Margarine | 1/2 Cup (16 tbs), melted | |
| Sugar | 1/3 Cup (16 tbs) | |
| Water | 1/3 Cup (16 tbs) | |
| Honey | 3 Tablespoon | |
| Lemon juice | 1 Teaspoon | |
Directions
Position knife blade in food'processor bowl.
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.
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.
Chef
