Berry Yogurt Phyllo Nests Food

BERRY & YOGURT PHYLLO NESTS

Steps:

• Place one sheet of phyllo dough on a work surface; spritz with butter-flavored spray. Top with a another sheet of phyllo; spritz with spray. Cut into six squares. (Keep remaining phyllo covered with plastic wrap to avoid drying out.) Repeat with remaining phyllo., Stack three squares of layered phyllo in each of six muffin cups coated with cooking spray, rotating squares so corners do not overlap. Sprinkle 1/4 teaspoon sugar into each cup. Spritz with cooking spray. Bake at 375° for 6-8 minutes or until golden brown. Cool on a wire rack., Meanwhile, in a small bowl, whisk the yogurt, orange zest and juice, and remaining sugar. Spoon yogurt mixture into cups; top with berries. Garnish with mint if desired.

PHYLLO NEST

Steps:

• Tightly roll 6 sheets of phyllo dough lengthwise. Very thinly slice.
• Transfer to a baking sheet, loosely separating layers. Spray with cooking spray.
• Bake at 350 degrees F until golden-brown, 10 to 12 minutes. Cool completely.

BLUEBERRY STRUDELS

Steps:

• In a 4-quart heavy saucepan over moderate heat, bring the blueberries, 1/4 cup sugar, cornstarch and a pinch of salt to a boil. Lower the heat and simmer 3 to 4 minutes, stirring occasionally. Transfer to a medium bowl and let cool completely.
• Preheat the oven to 400 degrees F. Butter a sheet pan.
• Cover the phyllo sheets with a piece of plastic wrap and a damp paper towel.
• Arrange 1 sheet of phyllo on a work surface with the short side nearest you (keep the remaining sheets covered) and brush with some butter. Top with 2 more phyllo sheets, brushing each sheet with butter. Place a heaping 1/4 cup blueberry mixture over the lower third of the buttered phyllo, leaving a 2-inch border along the bottom and sides. Fold the bottom edge of the phyllo up over the blueberry mixture and fold in the sides to enclose the filling completely. Roll up the phyllo to form a strudel, about 4 by 2 inches. Transfer, seam-side down, to the prepared sheet pan. Brush the top with some butter and sprinkle with sugar. Using a paring knife, cut 2 vents across the top of the strudel. Repeat with the remaining ingredients.
• Bake until golden brown and crisp, 15 to 20 minutes. Transfer to a rack and cool 20 minutes. Serve immediately.

BERRY & YOGURT PHYLLO NESTS

Steps:

• 1. Place one sheet of phyllo dough on a work surface; spritz with butter-flavored spray. Top with another sheet of phyllo; spritz with spray. Cut into six squares. (Keep remaining phyllo covered with plastic wrap to avoid drying out.) Repeat with remaining phyllo.
• 2. Stack three squares of layered phullo in each of six muffin cups coated with cooking spray, rotating squares so corners do not overlap. Mix cinnamon with 1/4 tsp of sugar and sprinkle into each cup. Spritz with spray. Bake at 375 degrees F. for 6-8 minutes or until golden brown. Cool on a wire rack.
• 3. Meanwhile, in a small bowl, whisk the yogurt, orange peel and juice, and remaining sugar. Spoon yogurt mixture into cups; top with berries; garnish with mint and orange peel.

PASTRY PHYLLO NESTS

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.