Tag: Phyllo

Muffin Tin Baklava with Honey Cream Cheese Filling

This takes some time to put together, but well worth it. If you prepare all of your components in advance, assembly will go much quicker.

Phyllo Cups:

  • 2 pkgs frozen Phyllo cups, thawed <OR>
  • 12 sheets frozen Phyllo dough, thawed
  • butter flavored cooking spray (such as Pam)

Preheat oven to 350 degrees. If using Phyllo cups, place them into each well of your muffin tins. I usually spray my tins with cooking spray whether they are non-stick or not. No need to pre-bake. If making your own cups, lay one sheet of Phyllo dough on a cutting board and spray with cooking spray. Repeat with 5 more sheets. Cut prepared dough into 12 equal squares and place each square into each muffin tin well. Repeat with second batch, making 24 cups. Bake for approximately 10 minutes until golden brown. Keep an eye on them so they don’t over-bake.

Honey Cream Cheese:

  • 1 8 oz tub of Honey Nut cream cheese <OR>
  • 8 oz cream cheese, softened
  • 1/4 cup sugar
  • 2 – 3 Tbl honey
  • 1/8 tsp cinnamon

Blend all ingredients together until smooth. Place a small dollop (about 1/2 teaspoon) into each baked cup.

Nut Filling:

  • 2 1/2 cups nuts (walnut, pecan, almond, pistachio – halved) *I used pecans
  • 3 1/2 Tbl butter, melted
  • 1/2 – 3/4 tsp cinnamon

Pulse nuts in the food processor until they are a coarse grind. In a bowl mix nuts together with melted butter and cinnamon until well coated. Put 2 teaspoons of nut mixture into each Phyllo cup (I used a small scoop) over cream cheese mixture and press down lightly. Bake 10 minutes at 350 degrees. Start your syrup if you haven’t already made it.

Honey Syrup:

  • 1 cup sugar
  • 2 Tbl lemon juice (fresh is always better, but I used bottled)
  • 2/3 cup water
  • 1/2 cup honey

Put all ingredients in a saucepan and stir over medium-high heat until sugar has dissolved and the mixture comes to a slow boil. Turn the heat down to low and cook for 4 minutes without stirring. Take off the heat and let cool slightly.

When the baklava is done, and still warm, spoon 1 teaspoon of the cooled syrup over each cup. Repeat with 1 teaspoon at a time until the syrup is gone. Let baklava come to room temperature. Allow several hours for the syrup to soak in. I refrigerate mine out of the tin for ease of handling, but they taste great at room temperature too. Personal preference.

Phyllo-Wrapped Salmon with Steamed Asparagus

I consider this a “light” meal in my household, but I also LOVE real butter. You could certainly eliminate the butter on the asparagus, but don’t skimp on the Phyllo dough.

INGREDIENTS:

  • 8 Tbl butter, melted + 2 Tbl softened
  • 4 (14 x 9 – inch) sheets Phyllo dough, thawed
  • 2 – 6 oz pieces skinless salmon fillet
  • 2 Tbl Dijon mustard
  • salt & pepper
  • 1 lb asparagus
  • 1/4 C dry white wine or water
  • 2 Tbl lemon juice, divided

Preheat oven to 450 degrees. Place 1 sheet Phyllo dough on a cutting board and brush with melted butter. (Keep a damp paper towel over remaining sheets to prevent them from drying out.) Repeat with the 3 remaining sheets. Cut prepared sheets in half to make 2 (9 x 7 – inch) rectangles. Lay 1 salmon fillet on the short side of each Phyllo rectangle and brush with 1 tablespoon of Dijon, salt and pepper per fillet. Fold in the right and left side of the Phyllo over salmon and roll up. Place seam side down on a parchment or aluminum foil (sprayed with butter spray) lined baking sheet. Brush generously with melted butter. Bake 12 – 14 minutes until Phyllo is golden brown and salmon is opaque throughout. (13 minutes worked perfect for me) Whisk remaining melted butter with 1 tablespoon lemon juice and 1/4 teaspoon each of salt an pepper. Set aside.

While the salmon is baking, trim asparagus and arrange in a microwave safe dish. Pour wine or water over top and add 1 tablespoon of lemon juice. Dot with 2 tablespoons of softened butter and cover loosely with plastic wrap. Microwave on high for 3 minutes. Let sit covered for 5 minutes.

When salmon is done arrange with steamed asparagus on a serving platter and pour the prepared lemon butter over both.