Warm Honey Walnut Phyllo Pastries

Name: Warm Honey Walnut Phyllo Pastries
Total time: 70 min
Yield: 2
Ingredients: 1 cup milk; 0.33333334326744 cup dry farina cereal; 0.25 cup honey; 1 large egg; 8 dried apricots, minced; 0.33333334326744 cup chopped walnuts; 2 teaspoons finely chopped candied orange peel; 1 teaspoon orange extract; 6 sheets phyllo dough; 2 tablespoons melted butter, or as needed

Indulge in these delightful pastries featuring a versatile honey-walnut filling wrapped in phyllo dough. Customize with your preferred nuts, dried fruits or yogurt.

Recipe Info

Prep Time

70 min

Difficulty

Easy

Servings

Nutrition

calories148kcal

carbohydrates21g

fat6g

fiber1g

protein4g

sodium81mg

sugar11g

Dessert Snack American

Ingredients

1 cup milk

0.33333334326744 cup dry farina cereal

0.25 cup honey

1 large egg

8 dried apricots, minced

0.33333334326744 cup chopped walnuts

2 teaspoons finely chopped candied orange peel

1 teaspoon orange extract

6 sheets phyllo dough

2 tablespoons melted butter, or as needed

Directions

Heat milk in a small saucepan over medium heat until boiling. Stir in farina, reduce heat to low and vigorously whisk until smooth and thickened. Continue cooking for about 3 minutes until it detaches from the bottom of the pan.

Let the mixture cool for around 15 minutes.

Combine honey and egg with the cooled farina; whisk until smooth. Then add apricots, walnuts, orange peel, and orange extract; mix well.

One sheet at a time, keep the rest covered with a tea towel. Cut each sheet in half crosswise using scissors. Place each phyllo piece into a greased muffin cup, gently pressing it to fill the bottom.

Divide the farina filling among muffin cups. Pinch the phyllo tops together and drizzle with melted butter.

Bake at 350°F (175°C) for about 15 minutes until the tops begin to brown. Loosen pastries from muffin cups using a dinner knife, transfer to a baking sheet and continue baking until golden, for another 10 to 15 minutes.

Serve warm or at room temperature.