Phyllo Tortes With Honey Cream Food

OUR 30+ BEST PHYLLO DOUGH RECIPES (+PHYLLO CUPS WITH FRESH FRUIT)

Steps:

• Mix the vanilla, sugar, and cream cheese until smooth.
• Use a piping bag to fill the individual phyllo shells.
• Freeze for 10 minutes.
• Top with fresh berries or fruit.

PHYLLO TORTES WITH HONEY CREAM

Steps:

• Unfold phyllo. Lightly brush 1 sheet with some melted butter. Top with another phyllo sheet, brush with butter and repeat, using all phyllo and all butter. Cut phyllo into 6 strips. Cut each strip into fourths, making 24 pieces total.
• Using a spatula, transfer phyllo to baking sheets. Combine ground pecans, 2 tablespoons sugar and 5 teaspoons boiling water. Sprinkle over pastries. Bake at 425 degrees for 4 to 5 minutes. Cool on baking sheets on wire racks. (May store pastries at this point in container at room temperature for 2 to 3 days.).
• For honey cream: In a small saucepan, combine half-and-half, honey and cornstarch. Cook and stir over medium heat until thickened. Cook and stir 2 more minutes. Remove from heat. Gradually whisk about half of hot mixture into beaten egg yolks. Return mixture to saucepan. Cook over medium heat until thickened, stirring occasionally. Add Grand Marnier. Transfer to a medium bowl, cover with plastic wrap and chill for about 4 hours. Before serving, beat whipping cream until soft peaks form. Fold into honey cream. Set aside.
• For glaze: In a double boiler, melt chocolate and butter over low heat, stirring constantly. Remove from heat. Stir in sugar and vanilla until a coarse meal forms. Stir in 2 teaspoons hot water. Add in 1 to 2 teaspoons additional hot water, 1 teaspoon at a time until glaze is of drizzling consistency.
• To assemble: Place 1 phyllo square on each plate. Spread each with about 2 tablespoons honey cream. Top with another phyllo square and more honey cream. Top with a third phyllo square and a dollop of honey cream, then drizzle chocolate glaze over top.

SONIA'S PHYLLO AND FETA TORTE WITH DILL AND NUTMEG

Steps:

• Heat oven to 375 degrees. In a food processor, combine feta, cottage cheese, eggs, dill, 2 tablespoons Romano, the nutmeg and pepper and pulse just to combine (you can also use a large bowl and a fork). Mixture should be well combined, but still chunky, not smooth.
• Sprinkle remaining 2 tablespoons Romano into a Bundt pan. Drape a sheet of phyllo on top of Bundt pan, poke a hole into phyllo where center tube is and push phyllo into pan to line it. Do this with another phyllo sheet, but place it perpendicular to first sheet. Continue adding phyllo sheets in this crisscross manner until all sheets are used. Edges of phyllo should hang over edges of pan.
• Scrape cheese filling into pan, and fold edges of phyllo over filling. Using a sharp knife, poke many holes (at least 20) in dough that reach all the way to bottom of pan. Slowly pour melted butter over torte; some butter will seep through holes and some will remain on top of dough.
• Place Bundt pan on a baking sheet and bake for about 1 hour 15 minutes, or until torte is puffy and golden brown. Allow torte to cool in pan for 1 to 2 hours before inverting onto a plate and slicing. Serve warm or at room temperature, with honey if desired.

STRAWBERRY-CREAM CHEESE PHYLLO TART

Steps:

• Heat oven to 350. Brush bottom and sides of 11x7 inch glass baking dish with butter. Cut piece of parchment paper to fit in bottom and up 2 ends of baking dish. Place in dish; brush generously with butter.
• Center 1 phyllo sheet in baking dish, forming about 1-inch border up sides of dish, turning over as necessary at ends; brush with butter. Repeat with remaining 5 phyllo sheets. Bake 6-8 minutes or untill sides begin to curl. If puffed in center, prick gently with knife tip; press down gently with back of spoon to deflate.
• Meanwhile beat cream cheese in large bowl at medium speed 1 minute or until fluffy. Beat in sugar 1-2 minutes until smooth. Add eggs one at a time, beating until just combined. Beat in vanilla. Pour into partially baked phyllo lined pan.
• Bake 20 minutes or until filling is set and phyllo is golden brown. Cool in pan on wire rack 10 minutes. Remove tart, lifting with 2 extended ends of parchment; place on wire rack. Cool 45-50 minutes or until room temperature.
• Cover with strawberries; brush with jelly to glaze. Cover and refrigerate until ready to serve.

PHYLLO FRUIT TART

Steps:

• In a small bowl, combine butter and oil. Place one sheet of phyllo dough on a work surface; brush evenly with butter-oil mixture. Repeat with seven more sheets of phyllo, brushing each layer and stacking on previous sheet. (Keep remaining phyllo dough covered with waxed paper to prevent it from drying out.), Place phyllo dough on a baking sheet. Bake at 400° for 5-7 minutes or until golden. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Gently spread over cooled crust. Arrange fruits over cream cheese layer; drizzle with chocolate.