Sugared Pluots On Crisp Anise Scented Phyllo Recipes

SUGAR PLUM PHYLLO KRINGLE

Sugar Plum Phyllo Kringle image

Thanks to store-bought phyllo dough, this pastry is easier to make than it looks. Serve it not only for breakfast, but also for dessert with a scoop of ice cream. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

3/4 cup chopped dried apricots
1/2 cup dried cherries
1/3 cup water
1/4 cup sugar
1/4 cup raisins
3/4 cup chopped walnuts
1 tablespoon lemon juice
1 package (8 ounces) cream cheese, softened
12 sheets (14x9 in. each) phyllo dough
Butter-flavored cooking spray
Confectioners' sugar

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.

Nutrition Facts : Calories 446 calories, Fat 25g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 224mg sodium, Carbohydrate 52g carbohydrate (31g sugars, Fiber 3g fiber), Protein 7g protein.

SUGARED PLUOTS ON CRISP ANISE-SCENTED PHYLLO

Sugared Pluots on Crisp Anise-Scented Phyllo image

Plums can be substituted for Pluots in this recipe. When cooking with phyllo dough, have a clean, damp kitchen towel ready; it keeps the unused sheets from drying out while you work.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Number Of Ingredients 5

Ingredients

1 1/2 teaspoons anise seeds
6 sheets phyllo dough (each 17 by 12 inches), thawed if frozen
1/2 stick (4 tablespoons) unsalted butter, melted
8 teaspoons sugar
1 1/2 large Pluots, pitted and cut into 1/4-inch-thick half-moons (about 25)

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.

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