I never knew what to do with only a few sheets of leftover phyllo dough—not enough for a whole dish, but nothing I would ever throw out. So, I concocted these leftover phyllo dough pastries. This recipe is meant to use leftovers, so make it with whatever you have.
Preparation Details
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 1 hr 10 mins
Servings: 12
Ingredients
- 1 cup milk
- ⅓ cup dry farina cereal
- ¼ cup honey
- 1 large egg
- 8 dried apricots, minced
- ⅓ cup chopped walnuts
- 2 teaspoons finely chopped candied orange peel (Optional)
- 1 teaspoon orange extract (Optional)
- 6 sheets phyllo dough
- 2 tablespoons unsalted butter, or as needed, melted
Steps
- Bring milk to a boil in a small saucepan over medium heat. Whisk in farina; reduce heat to low, whisking vigorously until smooth, thick, and mixture detaches from bottom of the pan, about 3 minutes. Remove from heat; let cool, about 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Stir honey and egg into cooled farina; whisk until smooth. Add apricots, walnuts, orange peel, and orange extract; stir to combine.
- Work with 1 phyllo sheet at a time, cover the rest with a tea towel so they won’t dry out. Cut phyllo sheet in half crosswise with scissors. Place each phyllo piece in a muffin cup; gently press down so it sits on the bottom and fills the cup. Repeat with remaining phyllo sheets.
- Divide farina filling among muffin cups. Pinch phyllo tops together with your fingertips to seal. Drizzle tops with melted butter.
- Bake in the preheated oven until tops start to brown, about 15 minutes. Loosen pastries out of the muffin cups using a dinner knife; transfer to a baking sheet. Continue baking until evenly browned, 10 to 15 minutes more.
- Serve lukewarm or at room temperature.
