Best 3 Sugared Pluots On Crisp Anise Scented Phyllo Recipes

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.

HERB PHYLLO CRISP

Steps:

• For ratatouille: Saute each vegetable in olive oil separately until tender. Return the vegetables to a large saucepan, adding garlic, tomatoes, tomato juice and remaining olive oil. Reduce by two thirds or until liquid is like a paste. Season with salt and pepper and add a handful of chopped herbs. Allow to cool completely. Herb phyllo crisp: Working with phyllo can be tricky for a first time user, but if you'll remember a few simple steps you will always have success.
• a. Never buy just one box, since some sheets are torn or matted together.
• b. Make sure the box is completely thawed out before attempting any dish.
• c. Always cover sheets not being used with a damp cloth towel; phyllo will dry out and turn to cracker mill right before your eyes.
• Unfold phyllo sheets out of the box and cover with a wet cloth. Preheat oven to 350 degrees. Place chopped herbs in a workable container, pour melted butter into a workable container, have your paint brush ready, then clean your work space. The idea is to layer melted butter and chopped herbs in between layers of phyllo, brush with melted butter, sprinkle with chopped herbs and repeat for 3 layers. With a sharp knife, cut 6 even strips going vertically and then cut 4 even strips horizontally, making 24 even squares.
• Carefully mold each square into each space of the muffin pan until all are completed. Place in the middle rack and bake for 2 to 3 1/2 minutes. They cook very quickly. Remove from pan. Repeat this step until you have enough phyllo crisps for your party.
• Fill herb phyllo crisps with room temperature ratatouille, a small spoon of goat cheese, and you are ready to serve.

SUGAR PLUM PHYLLO KRINGLE

Steps:

• Preheat oven to 375°. In a large saucepan, bring apricots, cherries, water, sugar and raisins to a boil. Reduce heat; simmer, uncovered, until liquid is thickened, 6-8 minutes. Stir in walnuts and lemon juice. Remove from heat; cool completely., In a small bowl, beat cream cheese until smooth. Place 1 sheet of phyllo dough on a work surface; spritz with cooking spray. Layer with remaining phyllo, spritzing each layer. Spread cream cheese over phyllo to within 2 in. of edges; top with dried fruit mixture. Fold in edges; roll up, starting with a long side., Place in a parchment-lined 15x10x1-in. baking pan, seam side down. Spritz top with cooking spray. Bake until golden brown, 20-25 minutes. Cool on a wire rack. Sprinkle with confectioners' sugar.