Easy Leftover Phyllo Dough Pastries Recipe

Ingredients

• 1 cup milk
• 0.33 cup dry farina cereal
• 0.25 cup honey
• 1 large egg
• 8 dried apricots, minced
• 0.33 cup chopped walnuts
• 2 teaspoons finely chopped candied orange peel
• 1 teaspoon orange extract
• 6 sheets phyllo dough
• 2 tablespoons melted butter, or as needed

Instructions

1. In a small saucepan, bring milk to a boil over medium heat, then whisk in farina. Reduce heat to low and whisk constantly until the mixture becomes smooth, thick, and pulls away from the pan's bottom (approximately 3 minutes). Allow it to cool for about 15 minutes.
2. Preheat your oven to 350 degrees F (175 degrees C). Prepare a 12-cup muffin tin by greasing it thoroughly.
3. In a separate bowl, whisk together honey and egg, then incorporate this mixture into the cooled farina until smooth. Add apricots, walnuts, orange peel, and orange extract, stirring until everything is well combined.
4. Working with one phyllo sheet at a time (keep the rest covered with a tea towel to prevent drying), cut the sheet in half crosswise using scissors. Place each piece into a muffin cup, gently pressing it down to fit the bottom and sides. Repeat this process with the remaining phyllo sheets.
5. Evenly distribute the farina filling among the prepared muffin cups. Pinch the phyllo tops together to seal each pastry. Drizzle the tops with melted butter.
6. Bake in the preheated oven until the tops begin to turn golden brown (about 15 minutes). Carefully loosen the pastries from the muffin cups using a dinner knife and transfer them to a baking sheet. Continue baking until they are evenly browned, for an additional 10 to 15 minutes.
7. Allow the pastries to cool slightly and serve them lukewarm or at room temperature.

Nutrition

• Calories: 148 kcal
• Fat Content: 6 g
• Fiber Content: 1 g
• Sugar Content: 11 g
• Sodium Content: 81 mg
• Protein Content: 4 g
• Cholesterol Content: 38 mg
• Carbohydrate Content: 21 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g