Berry Yogurt Phyllo Nests Recipes

BLUEBERRY STRUDELS

Steps:

• In a 4-quart heavy saucepan over moderate heat, bring the blueberries, 1/4 cup sugar, cornstarch and a pinch of salt to a boil. Lower the heat and simmer 3 to 4 minutes, stirring occasionally. Transfer to a medium bowl and let cool completely.
• Preheat the oven to 400 degrees F. Butter a sheet pan.
• Cover the phyllo sheets with a piece of plastic wrap and a damp paper towel.
• Arrange 1 sheet of phyllo on a work surface with the short side nearest you (keep the remaining sheets covered) and brush with some butter. Top with 2 more phyllo sheets, brushing each sheet with butter. Place a heaping 1/4 cup blueberry mixture over the lower third of the buttered phyllo, leaving a 2-inch border along the bottom and sides. Fold the bottom edge of the phyllo up over the blueberry mixture and fold in the sides to enclose the filling completely. Roll up the phyllo to form a strudel, about 4 by 2 inches. Transfer, seam-side down, to the prepared sheet pan. Brush the top with some butter and sprinkle with sugar. Using a paring knife, cut 2 vents across the top of the strudel. Repeat with the remaining ingredients.
• Bake until golden brown and crisp, 15 to 20 minutes. Transfer to a rack and cool 20 minutes. Serve immediately.

PHYLLO NESTS WITH STRAWBERRIES AND HONEY

Steps:

• Without unrolling phyllo log, cut 2 (3/8-inch-thick) slices crosswise from one end of log and thaw slices 5 minutes. (Save remaining frozen phyllo for another use.)
• Preheat oven to 375°F.
• Lightly brush a baking sheet with some of melted butter.
• Carefully unfurl slices from phyllo rolls on a work surface, discarding any plastic or paper rolled within. Gently separate strands, keeping them parallel, then gather into 4 groups, about 14 strands each. Cover 3 groups with plastic wrap. Gently hold one end of remaining (uncovered) group of strands and brush with some of melted butter, then dust with 1/2 teaspoon confectioners sugar using a fine-mesh sieve. Flip over and brush other side with butter and dust with confectioners sugar in same manner. Loosely coil up coated strands to form a small nest and put on baking sheet. Repeat with remaining clusters to form 3 more nests.
• Bake nests in middle of oven until golden, 8 to 10 minutes. Cool nests on sheet on a rack, 8 to 10 minutes.
• Beat cream with granulated sugar in a bowl with an electric mixer until it just holds soft peaks. Drizzle each phyllo nest all over with 1/4 teaspoon honey and put 1 tablespoon whipped cream in center. Top with strawberries and remaining cream, then drizzle each dessert with 1/4 teaspoon more honey.

BERRY PHYLLO TARTS

Steps:

• Roll up phyllo dough and cut into 1/4-in.-wide strips. Place strips in a large bowl; toss with butter, sugar and orange zest until coated. Divide strips into six portions; shape into nests on a baking sheet coated with cooking spray. Bake at 400° for 5-7 minutes or until golden., In a small microwave-safe bowl, heat marmalade until melted. In a large bowl, combine the oranges and berries in a large bowl; drizzle with marmalade and juices. Sprinkle with lemon and lime zest; gently toss to coat. Just before serving, spoon into nests. Garnish with mint if desired.

BERRY & YOGURT PHYLLO NESTS

Steps:

• 1. Place one sheet of phyllo dough on a work surface; spritz with butter-flavored spray. Top with another sheet of phyllo; spritz with spray. Cut into six squares. (Keep remaining phyllo covered with plastic wrap to avoid drying out.) Repeat with remaining phyllo.
• 2. Stack three squares of layered phullo in each of six muffin cups coated with cooking spray, rotating squares so corners do not overlap. Mix cinnamon with 1/4 tsp of sugar and sprinkle into each cup. Spritz with spray. Bake at 375 degrees F. for 6-8 minutes or until golden brown. Cool on a wire rack.
• 3. Meanwhile, in a small bowl, whisk the yogurt, orange peel and juice, and remaining sugar. Spoon yogurt mixture into cups; top with berries; garnish with mint and orange peel.