Creating Instacart page...
Leftover Phyllo Dough Pastries
Ingredients
1 cup
milk
1/3 cup
dry farina cereal
1/4 cup
honey
1 large
egg
8
dried apricots, minced
1/3 cup
chopped walnuts
2 teaspoons
candied orange peel
1 teaspoon
orange extract
6 sheets
phyllo dough
2 tablespoons
melted butter
Instructions
STEP 1
Bring milk to a boil in a saucepan. Whisk in farina; reduce heat and whisk until thick.
STEP 2
Remove from heat; let cool for 15 minutes.
STEP 3
Preheat the oven to 350 degrees F (175 degrees C) and grease a muffin tin.
STEP 4
Stir honey and egg into cooled farina; add apricots, walnuts, orange peel, and orange extract.
STEP 5
Use one phyllo sheet at a time, covering others with a towel. Cut and place each in a muffin cup.
STEP 6
Fill cups with farina filling and pinch phyllo tops together to seal. Drizzle with melted butter.
STEP 7
Bake until tops brown, about 15 minutes. Transfer to baking sheet and bake until evenly browned, 10-15 minutes more.
STEP 8
Serve lukewarm or at room temperature.
Nutrition Facts
(per serving)
Calories:
148 calories
Servings:
12 servings
Carbohydrates:
21 g
Fat:
6 g
Fiber:
1 g
Protein:
4 g
Sugar:
11 g
Meal Effort
Preparation:
20 minutes
Cook:
35 minutes
Total:
1 hrs 10 mins