Phyllo Nests With Honey And Walnuts: The Best Phyllo Nests With Honey And Walnuts Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Phyllo Nests With Honey And Walnuts

Serves: 8

The key to working with phyllo is to keep it moist. Thaw the frozen phyllo in the refrigerator and keep it covered with a damp cloth as you work. If you're not a big fan of walnuts, feel free to substitute pistachios or almonds.

   1/2 cup unsalted butter (1 stick)
   8 sheets thawed frozen phyllo pastry leaves
   1 1/4 cups walnuts, chopped
   1/2 cup honey
   2 cups fresh raspberries (optional)

Get 150 more recipes like this for ONLY $1

Phyllo Nests With Honey And Walnuts is from the Cook'n for Dinner Parties collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

Preheat the oven to 425°F.

In a small saucepan, melt the butter over low heat, making sure it doesn't burn.

Working with one sheet of phyllo at a time, pick it up from the center (as you would a handkerchief). Begin twisting the phyllo as you set it down on a baking sheet to make a free-form nest 3 to 4 inches in diameter. Using a pastry brush, brush the nest liberally with the melted butter. Repeat with each of the remaining 7 sheets of phyllo.

Bake the phyllo for 15 minutes, or until crisp and golden. Remove from the oven and let cool.

In a small skillet over medium-low heat, toast the walnuts for about 7 minutes, stirring frequently, until fragrant and lightly toasted.

In a small saucepan, warm the honey over low heat.

To serve, place a nest in the center of each plate. Liberally drizzle each with warm honey and sprinkle with toasted walnuts, and raspberries, if using. Serve at once.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us