CREAMY PHYLLO, RAISIN AND NUT PUDDING
Categories Milk/Cream Dessert Bake Raisin Almond Pistachio Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 10
Steps:
- Position racks in top and bottom thirds of oven and preheat to 500°F. Stack 7 pastry sheets on each of 2 large baking sheets. Bake until top pastry sheets are dry and crisp but not brown, about 45 seconds. Working quickly, transfer top pastry sheets to another large baking sheet and cool (pastry may break). Repeat baking and removing top sheets from each stack every 45 seconds. Reduce oven temperature to 350°F.
- Arrange half of phyllo in bottom of 13 x 9 x 2-inch glass baking dish, breaking phyllo to fit into dish as necessary. Reserve 2 tablespoons almonds and 2 tablespoons raisins. Sprinkle remaining almonds and raisins over pastry. Cover with remaining pastry, breaking into pieces and pressing to fit into dish. Combine milk, sugar and butter in heavy medium saucepan. Stir over medium heat until sugar dissolves and butter melts. Remove pan from heat. Mix in cream and orange flower water. Pour milk mixture over phyllo (phyllo will shrink as it absorbs milk mixture). Sprinkle with cinnamon, then pistachios and reserved almonds and raisins.
- Bake until pudding puffs and center is set, about 45 minutes or less Serve hot.
PHYLLO, BREAD AND PUDDING
Different take on bread and pudding. Great way to use phyllo leaves when you have left over leaves from making some other special treat. Recipe said was Egyptian umm? But then Egypt has been conquered by both Greece and Persia. Fusion of foods has been going on for centuries!
Provided by ameatlanta
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 350°F.
- Bake phyllo sheets on 2 baking trays, for 15-20 minutes, until crisp.
- Remove from oven, increase oven temperature to 400°F.
- Scald the milk and cream, gently, do not boil.
- Temper egg with some of the hot milk mixture, add rose water.
- Slowly add to remaining milk mixture.
- Cook over low heat until mixture begins to thicken, stirring gently, constantly.
- Butter or spray with pam a shallow baking dish.
- Crumble phyllo leaves, not fine, into small chunks, into prepared dish, gently mix in nuts and raisins.
- Pour custard mixture over and bake for 20-30 minutes, until golden.
- Dust with cinnamon, might serve with cream on the side.
Nutrition Facts : Calories 850.7, Fat 59.8, SaturatedFat 20.7, Cholesterol 155.7, Sodium 347.7, Carbohydrate 64.9, Fiber 8, Sugar 17.4, Protein 21.8
RICE PUDDING (WITHOUT RAISINS)
My wife really, really wanted to try my rice pudding without the raisins, so here it is. After trying this, she declared that this is the best rice pudding she's ever had. The only problem with the other recipe, in her mind, was the raisins.
Provided by Late Night Gourmet
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Bring two cups of water to a boil. Stir in rice and reduce heat to Low. Simmer for 20 minutes, covered, stirring occasionally until the water is absorbed.
- Stir half-and-half, brown sugar, cinnamon, and salt into the cooked rice. Cook on medium heat, stirring frequently to prevent sticking and clumping. Continue for about 15 minutes, until thick and creamy.
- Stir in egg and milk and cook for another 5 minutes.
- Remove from heat and stir in butter and vanilla extract.
Nutrition Facts : Calories 194.4, Fat 5.7, SaturatedFat 3.4, Cholesterol 30.7, Sodium 92.5, Carbohydrate 32.8, Fiber 0.6, Sugar 17.9, Protein 3.1
RAISIN-NUT BREAD PUDDING
My husband and I are retired and our children are all grown, so this small-size dessert works perfectly for us. When my oldest son comes to eat, dinner wouldn't be complete if I didn't serve this bread pudding for dessert. -LaVerna Mjones, Moorhead, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place bread cubes in a greased 20-oz. baking dish. , In a bowl, whisk egg and milk. Add brown sugar, butter, cinnamon, nutmeg and salt; mix well. Pour over bread; sprinkle with raisins and nuts. , Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. , Serve warm with whipped cream; sprinkle with cinnamon.
Nutrition Facts : Calories 432 calories, Fat 21g fat (7g saturated fat), Cholesterol 133mg cholesterol, Sodium 308mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 3g fiber), Protein 12g protein.
PHYLLO APPLES WITH RUM RAISIN SAUCE
Flaky phyllo dough creates a bowl-like base for the tender apples and delectable sauce in these individual desserts. A scoop of vanilla ice cream is the perfect finishing touch. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cut apples into wedges three-fourths of the way down, leaving bottoms intact; place in an 11x7-in. baking dish. Microwave, uncovered, on high for 5 minutes or just until apples begin to soften., Grease six 4-oz ramekins; set aside. Brush one sheet phyllo dough with butter; layer with remaining sheets and butter. Cut the stack lengthwise into six strips and widthwise into thirds, creating eighteen strips. Layer three strips in a greased 4-oz. ramekin, allowing ends to hang over edge. Top with an apple. Repeat., Fill apples with almonds. Combine sugar and cinnamon; sprinkle over apples. Place ramekins in a 15x10x1-in. baking pan. Bake at 375° for 18-22 minutes or until golden brown. Cool slightly., In a small heavy saucepan, combine cornstarch and water until smooth. Stir in brown sugar and raisins. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; stir in rum., Carefully slip phyllo apples out of ramekins and onto dessert plates. Top with ice cream; drizzle with sauce. Serve immediately.,
Nutrition Facts : Calories 437 calories, Fat 18g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 145mg sodium, Carbohydrate 67g carbohydrate (53g sugars, Fiber 3g fiber), Protein 5g protein.
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