Phyllo Tortes With Honey Cream Recipes

HONEY-ROASTED ONION TART

Steps:

• Position rack in top third of oven and preheat to 375°F. Using lightly floured rolling pin, roll out puff pastry on lightly floured surface to 14x10-inch rectangle. Fold 1/2 inch of pastry edges in toward center on all sides, forming 13 x 9-inch rectangle. Transfer pastry to large rimmed baking sheet. Press firmly on pastry edges with fork to form rim. Chill crust.
• Cook bacon in small skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Reserve 1 tablespoon bacon drippings from skillet.
• Whisk honey, wine, and reserved 1 tablespoon bacon drippings in large bowl. Add onions; toss to coat. Coat another large rimmed baking sheet with nonstick spray. Spread onion mixture in even layer on sheet. Roast 30 minutes. Turn onions over, allowing rings to separate. Roast until onions are caramelized, turning often for even browning, 30 to 45 minutes. Remove from oven; cool onions slightly.
• Increase oven temperature to 400°F. Mix crème fraîche, sea salt, 1/4 teaspoon black pepper, and nutmeg in small bowl. Using offset spatula, spread crème fraîche over crust to folded edge. Arrange onions atop crème fraîche. Sprinkle with bacon. bake tart until crust is light golden brown and topping is bubbling, 20 to 25 minutes. Sprinkle with thyme and serve.

PHYLLO RICOTTA TORTE WITH SPRING HERBS

Steps:

• Heat oven to 400 degrees. In a large bowl, combine ricotta, ricotta salata, pecorino Romano, eggs, herbs and pepper.
• Brush Bundt pan with some of the melted butter. Drape 2 sheets of phyllo on top of Bundt pan, poke a hole into phyllo where center tube is and push phyllo into pan to line it. Do this with 2 more sheets placed perpendicular to the first 2 sheets. Continue adding phyllo sheets in this crisscross manner until all sheets are used. Edges of phyllo should hang over edges of pan.
• Scrape half of the ricotta filling into pan. Scatter prosciutto over ricotta, then top with mozzarella. Spoon the rest of the ricotta mixture on top. Fold edges of phyllo over filling. Using a sharp knife, poke at least 20 holes in dough that reach all the way to bottom of pan. Slowly pour melted butter over torte; some butter will seep through holes and some will remain on top of dough.
• Place pan on a baking sheet and bake for about 1 hour 30 minutes, or until torte is puffy and golden brown. Allow torte to cool in pan for 1 to 2 hours before inverting onto a wire rack and slicing. Serve warm.

PHYLLO TARTS WITH RICOTTA AND RASPBERRIES

Steps:

• Drain ricotta cheese in a sieve for 20 minutes; set aside.
• Preheat oven to 350 degrees F (175 degrees C). Spray 6 3-inch loose-bottomed tart pans with nonfat cooking spray.
• Leave phyllo sheets in a stack and use a ruler to trace 6 5-inch squares onto top sheet (3 squares across and 2 squares down). Using a sharp knife, cut along traced lines, through all 5 sheets of dough. Immediately line each tart pan with 5 sheets of dough, lightly brushing melted butter or margarine between each layer. Trim edges of dough.
• In a medium mixing bowl, combine ricotta, sugar, egg, orange rind, vanilla extract, and nutmeg. Beat with electric mixer until smooth. Pour an equal amount of mixture into each tart pan.
• Bake in preheated oven for 25 minutes, until golden brown. Cool tarts slightly, then arrange raspberries on top. To serve, remove tarts from pans and sprinkle with confectioners' sugar.

ROASTED GRAPE AND SWEET CHEESE PHYLLO GALETTE

Steps:

• Preheat oven to 350°. In a large bowl, beat cream cheese, marmalade and sugar until smooth; set aside., Place 1 sheet of phyllo on a parchment-lined baking sheet; brush with butter. Layer with remaining phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spread cream cheese mixture over phyllo to within 2 in. of edges. Arrange grapes over cream cheese., Fold edges of phyllo over filling, leaving center uncovered. Brush folded phyllo with any remaining butter; drizzle with honey and sprinkle with coarse sugar. Bake until phyllo is golden brown, 35-40 minutes. Transfer to a wire rack to cool completely. Refrigerate leftovers.

PHYLLO TORTES WITH HONEY CREAM

Steps:

• Unfold phyllo. Lightly brush 1 sheet with some melted butter. Top with another phyllo sheet, brush with butter and repeat, using all phyllo and all butter. Cut phyllo into 6 strips. Cut each strip into fourths, making 24 pieces total.
• Using a spatula, transfer phyllo to baking sheets. Combine ground pecans, 2 tablespoons sugar and 5 teaspoons boiling water. Sprinkle over pastries. Bake at 425 degrees for 4 to 5 minutes. Cool on baking sheets on wire racks. (May store pastries at this point in container at room temperature for 2 to 3 days.).
• For honey cream: In a small saucepan, combine half-and-half, honey and cornstarch. Cook and stir over medium heat until thickened. Cook and stir 2 more minutes. Remove from heat. Gradually whisk about half of hot mixture into beaten egg yolks. Return mixture to saucepan. Cook over medium heat until thickened, stirring occasionally. Add Grand Marnier. Transfer to a medium bowl, cover with plastic wrap and chill for about 4 hours. Before serving, beat whipping cream until soft peaks form. Fold into honey cream. Set aside.
• For glaze: In a double boiler, melt chocolate and butter over low heat, stirring constantly. Remove from heat. Stir in sugar and vanilla until a coarse meal forms. Stir in 2 teaspoons hot water. Add in 1 to 2 teaspoons additional hot water, 1 teaspoon at a time until glaze is of drizzling consistency.
• To assemble: Place 1 phyllo square on each plate. Spread each with about 2 tablespoons honey cream. Top with another phyllo square and more honey cream. Top with a third phyllo square and a dollop of honey cream, then drizzle chocolate glaze over top.