Nutty Phyllo Ghosts Recipes

NUTTY BAKLAVA

Steps:

• Combine coconut, macadamia nuts, pecans, brown sugar, and allspice; stir well.
• Set aside.
• Butter a 13X9 baking pan.
• Cut phyllo in half, crosswise, and cut each half to fit the pan.
• Discard trimmings.
• Cover phyllo with a slightly damp towel.
• Layer 10 sheets of phyllo in pan, brushing each sheet with melted butter.
• Sprinkle one-third of nut mixture over phyllo in pan.
• Top with 10 sheets of phyllo, brushing each sheet with melted butter.
• Repeat procedure twice with remaining nut mixture, phyllo, and butter, ending with the buttered phyllo.
• Cut into diamond shapes, using a sharp knife.
• (Do not cut through bottom layer).
• Bake at 350 for 45 minutes or until top is browned.
• Let cool completely.
• Combine 1 cup sugar, water, and honey in a medium saucepan.
• Bring to a boil; reduce heat, and simmer 5 minutes.
• Remove from heat; drizzle syrup over baklava.
• Cover and let stand at room temperature 24 hours.
• *Wheneverworking with phyllo dough, be sure to keep it covered with a damp towel or plastic wrap to prevent it drying out.
• Only take out one sheet at a time.

CHOCOLATE-NUT PHYLLO CUPS

Steps:

• In a small heavy saucepan stir together honey and cornstarch. Add half and half or light cream. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 more minutes . Remove from heat. Gradually stir some of the hot mixture into the egg yolks. Return all to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes longer. Move to a small bowl. Cover surface with clear plastic wrap. Chill.
• In a bowl combine ground walnuts and granulated sugar. Set aside. Unfold phyllo. Place one sheet of phyllo on work surface; brush with some of the 3 tablespoons melted margarine or butter. Sprinkle evenly with one-third of the nut mixture. Repeat brushing, sprinkling, and layering 2 times. Cover with remaining sheet of phyllo; brush top with melted margarine or butter. Trim edges. Cut phyllo stack crosswise in fourths, and then lengthwise in thirds, to form twelve 4-inch squares.
• Gently press phyllo squares into twelve greased 2-1/2-inch muffin cups, allowing edges to extend upward.
• Bake in a 350*F. oven for 10-15 minutes or until golden. Cool completely on a wire rack. Carefully remove cups from pan. (If desired, cups may be baked ahead of time, then placed in a rigid plastic container and frozen up to 1 week. To thaw: let stand at room temperature 20-30 minutes.)
• To serve:
• In a small, heavy saucepan melt the 1 ounce chocolate and the 1 tablespoon margarine or butter over low heat, stirring until smooth, Remove from heat. Stir in the powdered sugar and the first 1/2 teaspoon vanilla. Add hot water, 1 teaspoon at a time, until it reaches drizzling consistency. Lightly drizzle melted chocolate on dessert plates. Sift cocoa powder over chocolate. (Chocolate can also be drizzled over edges and insides of cups.)
• In a small, chilled mixing bowl, beat the whipping cream and remaining 1/2 teaspoon vanilla with an electric mixer on medium speed until soft peaks form; fold in chilled egg yolk mixture. Spoon cream into each phyllo cup. Top each with grated chocolate, if desired.Sprinkle with cinnamon if desired. Serve immediately. Makes 12 servings.