Leftover Phyllo Dough Pastries

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Bring milk to a boil in a small saucepan over medium heat; whisk in farina. Reduce heat to low, whisking vigorously until smooth, thick, and mixture detaches from bottom of the pan, about 3 minutes. Cool, about 15 minutes.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Whisk honey and egg into cooled farina until smooth; stir in apricots, walnuts, orange peel, and orange extract until combined.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Work with 1 phyllo sheet at a time, cover the rest with a tea towel so they won't dry out. Cut phyllo sheet in half crosswise with scissors. Place each phyllo piece in a muffin cup; gently press down so it sits on the bottom and fills the cup. Repeat with remaining phyllo sheets.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Divide farina filling among muffin cups. Pinch phyllo tops together with your fingertips to seal. Drizzle tops with melted butter.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Bake in the preheated oven until tops start to brown, about 15 minutes. Loosen pastries out of the muffin cups using a dinner knife; transfer to a baking sheet. Continue baking until evenly browned, 10 to 15 minutes more.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Serve lukewarm or at room temperature.'}

📊 Nutrition Facts

Per serving (12 servings total)