Sugared Pluots On Crisp Anise Scented Phyllo Food

PISTACHIO PHYLLO CRISPS

Steps:

• Preheat oven to 350°F.
• Finely grind pistachios in an electric coffee/spice grinder, then stir in sugar.
• Cut phyllo sheet crosswise into 3 equal pieces, then stack pieces between wax paper and cover stack With a lightly dampened kitchen towel. Arrange 1 piece of phyllo on a parchment-paper-lined baking sheet and brush with some butter. Sprinkle with half of pistachio sugar and top with another piece of phyllo. Brush phyllo with some butter and sprinkle with remaining pistachio sugar. Top with remaining piece of phyllo, pressing down gently, and brush with some butter. Chill stack 10 minutes.
• Using rim of a ramekin as a guide, cut out 2 (4-inch) rounds with a sharp paring knife and discard scraps. Cover rounds with a piece of parchment and bake in middle of oven until golden, about 10 minutes. Cool crisps on baking sheet on a rack.

SUGARED PLUOTS ON CRISP ANISE-SCENTED PHYLLO

Steps:

• Preheat oven to 400 degrees. Toast anise seeds in a skillet over medium heat, shaking occasionally, until fragrant, 3 to 5 minutes. Cool 3 minutes. Crush lightly with a mortar and pestle or the side of a chef's knife.
• Trim phyllo sheets into 12-by-10-inch rectangles. Lay 1 rectangle on a baking sheet (keep remaining pieces covered with a damp kitchen towel), and brush lightly with butter, coating entire surface. Sprinkle with 1 teaspoon sugar and 1/4 teaspoon anise seeds, and top with another phyllo sheet. Repeat 5 times.
• Arrange Pluot slices on phyllo in five rows of five, spacing each row about 1/2 inch apart. Sprinkle with remaining 2 teaspoons sugar, and brush Pluot slices with remaining butter.
• Bake until crisp and golden brown, 15 to 17 minutes. Using a spatula, transfer to a wire rack to cool slightly. Cut into squares, and serve.

TRUFFLE-SCENTED RISOTTO IN PHYLLO

Steps:

• Heat olive oil in a large nonstick skillet over medium-high heat.
• Add onion; saute 3 minutes.
• Add thyme and garlic; saute 1 minute.
• Stir in rice; saute 1 minute.
• Stir in wine; cook 1 min or til liquid is nearly absorbed, stirring constantly.
• Add water and salt; bring to a boil.
• Cover, reduce heat, and simmer 18 minutes.
• Remove from heat.
• Stir in cheese, butter, truffle oil, and pepper. Cool.
• Preheat oven to 375°F.
• Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly coat sheet with cooking spray.
• Repeat layers with remaining phyllo and cooking spray, ending with phyllo.
• Gently press phyllo layers together.
• Lightly coat top phyllo sheet with cooking spray.
• Cut phyllo layers into 24 (1 1/2-inch) squares using sharp knife or pizza cutter.
• Carefully place 1 layered square in each of 24 miniature muffin cups coated with cooking spray; gently press squares into pan to form cups.
• Bake at 375° for 5 minutes or until crisp.
• Remove phyllo cups from pan.
• Fill each cup with 1 tablespoon risotto.
• Sprinkle cups evenly with parsley.