Best Apricot And Walnut Phyllo Cups Recipes

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GORGONZOLA PHYLLO CUPS



Gorgonzola Phyllo Cups image

These tasty bites come together in minutes. The rich flavors of gorgonzola, apples and dried cranberries are perfect for the season.-Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2-1/2 dozen.

Number Of Ingredients 5

2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1-1/3 cups crumbled Gorgonzola cheese
1/2 cup chopped apple
1/3 cup dried cranberries
1/3 cup chopped walnuts

Steps:

  • Preheat oven to 350°. Place tart shells on a 15x10x1-in. baking pan. In a small bowl, mix remaining ingredients; spoon into tart shells., Bake 6-8 minutes or until lightly browned. Serve warm or at room temperature. Refrigerate leftovers. Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a greased baking sheet in a preheated 350° oven until crisp and heated through.

Nutrition Facts : Calories 54 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 77mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

MEDITERRANEAN APRICOT PHYLLO BITES



Mediterranean Apricot Phyllo Bites image

Apricot and almonds make these flaky little bites a delicious ending to a meal or a special evening snack. Try the tropical filling for another sensational treat.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers     Desserts

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 7

1/2 cup unblanched almonds
1/2 cup chopped dried apricots
1 tablespoon plus 1/2 cup butter, melted, divided
2 tablespoons honey
1/4 teaspoon grated lemon zest
1/4 teaspoon almond extract
20 sheets phyllo dough (14x9 inches)

Steps:

  • Place almonds and apricots in a food processor; cover and process until finely chopped. In a small bowl, combine 1 tablespoon butter, honey, lemon zest and extract; add almond mixture and stir until blended., Lightly brush one sheet of phyllo with remaining butter; place another sheet of phyllo on top and brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Cut the two layered sheets into three 14x3-in. strips., Place 1-1/2 teaspoons filling in lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with melted butter. Repeat., Place triangles on a greased baking sheet. Bake at 375° for 10-12 minutes or until golden brown. Cool on a wire rack. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 74 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 56mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

APRICOT TART WITH PISTACHIOS



Apricot Tart With Pistachios image

Working with phyllo dough is easy and satisfying, especially for cooks who are inclined to shy away from making pastry. Frozen puff pastry is having a moment, but for little effort, you can achieve similar results with phyllo sheets and never lift a rolling pin. Bright orange apricots are the ideal fruit, but other summer stone fruits, such as pluots, plums or nectarines, also work well. This makes a very impressive open face tart with a very crisp, ultraflaky crust.

Provided by David Tanis

Categories     pies and tarts, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 6

1 (16-ounce) package phyllo sheets, thawed (about 18 sheets)
3/4 cup melted butter
1 cup/320 grams best-quality apricot jam, or use orange marmalade
1/2 cup/50 grams chopped pistachios or walnuts
8 large apricots (1 1/2 pounds/680 grams), halved, pitted and cut into 6 wedges each (about 3 cups)
1/3 cup/67 grams granulated sugar

Steps:

  • Heat oven to 375 degrees. Lay 1 sheet phyllo on a parchment-lined 12-by-18-inch rimmed baking sheet. Drizzle with 1 tablespoon butter and brush to coat the entire phyllo sheet.
  • Top with another sheet and butter as above. Repeat with 7 more sheets, for a total of 9, buttering as you go. The final, top layer should also be buttered. (The rest of the phyllo can be wrapped and frozen for future use.)
  • Dot the top sheet with jam by the teaspoon, then, using a spatula, spread the jam to cover the entire sheet, leaving a 2-inch border.
  • Sprinkle a layer of half the chopped pistachios over the jam. Place the apricot wedges, skin-side down, in even rows across the surface, then sprinkle again with remaining pistachios.
  • Carefully fold over the edges on all sides of the tart to make a 10-by-16-inch rectangle. Brush folded sides with butter. Sprinkle sugar generously over apricots and folded edges.
  • Bake until pastry is golden and apricots begin to color, about 1 hour. Cool for 15 minutes, then cut into squares. Serve warm or at room temperature.

APRICOT WALNUT FILO CUPS



APRICOT WALNUT FILO CUPS image

Number Of Ingredients 8

1 1/2 cups (8 1/2 ounces) dried apricots
1/2 cup chopped and toasted walnuts
1/4 cup honey
1 tablespoon orange zest, from 1 large orange, plus more for garnish, optional,
2 tablespoons fresh orange juice
1 teaspoon ground cardamom
4 sheets frozen phyllo dough, thawed
2 tablespoons unsalted butter, melted

Steps:

  • Special Equipment: a 12-count mini muffin pan In the bowl of a food processor, pulse together the apricots, walnuts, honey, 1 tablespoon orange zest, orange juice, and cardamom, until the apricots are in 1/4-inch pieces. Place a sheet of phyllo dough on a work surface. Brush the dough with melted butter. Place another sheet of dough on top and brush with melted butter. Repeat with remaining dough and melted butter. Using a sharp knife, trim the pastry into a 12 by 9-inch rectangle. Cut the dough into 12 (3-inch) square pieces. Gently press each piece of dough into the muffin pan. Spoon the apricot filling into the cups. Bake for 12 to 14 minutes until the pastry is golden. Remove from the oven and let the phyllo cups cool for 10 minutes. Using a dessert spoon or a small spatula, remove the phyllo cups from the pan. Place on a rack and cool completely. Arrange the phyllo cups on a platter, garnish with orange zest, if using, and serve. Or, store in an airtight plastic container for up to 4 days.

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Apricot and walnut phyllo cups recipe is a perfect blend of sweet and nutty flavors wrapped in crispy phyllo dough cups. These cups are a delightful dessert and a perfect addition to any dessert table. The recipe involves combining apricots, walnuts, and other ingredients to make a delicious filling, which is then baked in phyllo dough cups.

Ingredients

For the filling:
  • Dried apricots
  • Chopped walnuts
  • Honey
  • Orange zest
  • Ground cinnamon
  • Water
For the phyllo cups:
  • Phyllo dough
  • Melted butter

Instructions

Making the Filling:
  1. Start by making the filling. Take a bowl and add dried apricots, chopped walnuts, honey, orange zest, ground cinnamon, and water. Mix everything until it's combined evenly.
  2. Next, place this mixture in a pan and cook it on medium heat. Cook it for around five minutes until the mixture becomes thick and all the water has evaporated.
  3. After that, remove it from the heat and let it cool down to room temperature.
Making the Phyllo Cups:
  1. Take a muffin tin and coat it lightly with melted butter.
  2. Take a phyllo dough sheet and brush it generously with melted butter. Cut it into squares, and gently layer them on one another (around 5-6 sheets).
  3. Cut the layered phyllo dough into squares using a sharp knife or a pair of scissors.
  4. Now, take each square and place it over the muffin tin. Gently press it down to create a small cup. Repeat the same process for all the squares.
  5. Brush the top of each cup with melted butter and bake it in a preheated oven for about 10-12 minutes or until the cups turn golden brown.
Assembly:
  1. Take the baked phyllo cups out of the oven and let them cool down for a few minutes.
  2. Now, spoon the prepared apricot and walnut filling into each cup until it's almost full.
  3. Finally, garnish the top with some chopped walnuts and honey drizzles.
  4. Serve the apricot and walnut phyllo cups immediately, preferably warm.

Conclusion

Apricot and walnut phyllo cups are a perfect dessert for any occasion. The combination of sweet apricots, nutty walnuts, and crispy phyllo cups makes them irresistible. This recipe is easy to follow, and you can modify it according to your preference by adding different ingredients to the filling. These cups are perfect to serve as a dessert or to surprise your guests during tea time. So, go ahead and try this recipe!
h4: Apricot and walnut phyllo cups are a delicious dessert that combines sweet and tangy flavors. Made with crispy phyllo cups, juicy apricots, and crunchy walnuts, this recipe is perfect for any occasion, from a simple family meal to an elegant dinner party. If you're planning to make apricot and walnut phyllo cups, here are some valuable tips that will help you create a perfect dessert. h4: Tip 1: Choosing the right phyllo dough Phyllo dough is the main ingredient in this recipe, which means that choosing the right one is important for getting the best results. You should look for phyllo dough sheets that are thin and have a consistent texture. Be careful when handling phyllo dough, as it is very fragile and tends to break easily. When thawing frozen phyllo dough, make sure to leave it in the refrigerator overnight, and don't try to thaw it in the microwave or on the counter as it will make it sticky and hard to handle. h5: Tip 1.1: Brushing phyllo dough with butter To prevent the phyllo dough from sticking together and to give it a crispy texture, you need to brush each layer with melted butter. Make sure to use a pastry brush and brush each sheet with a light and even layer of butter. Don't overdo it, as too much butter will make the phyllo cups greasy and heavy. h5: Tip 1.2: Layering phyllo dough Layering phyllo dough is very important, as it helps to create a crispy and flaky texture. Before layering, make sure that the phyllo dough sheets are completely dry and don't have any moisture. Start by placing one sheet of phyllo dough on a flat surface, and brush it with butter. Then, add another sheet on top, and continue brushing with butter until you have the desired number of layers. h4: Tip 2: Choosing the right apricots Choosing the right apricots is crucial for the success of this recipe. You should look for ripe and juicy apricots that are not too soft or too hard. The best apricots are the ones that have a bright orange color and a sweet aroma. If you can't find fresh apricots, you can use canned or frozen ones, but make sure to drain them well and pat them dry with a paper towel before using. h5: Tip 2.1: Cutting apricots When cutting apricots, make sure to remove the pit and cut them into small and even pieces. This will allow them to cook evenly and create a smooth filling. h5: Tip 2.2: Cooking apricots To cook apricots, add them to a saucepan with sugar, water, and lemon juice. Cook them over medium heat until the sugar dissolves and the apricots are soft and tender. Remember to stir the mixture continuously to prevent burning. h4: Tip 3: Adding walnuts Adding walnuts is a great way to add texture and crunch to the phyllo cups. You should look for fresh and crunchy walnuts that are not too old or rancid. Chop the walnuts into small pieces and sprinkle them over the apricot filling before baking. h5: Tip 3.1: Toasting walnuts Toasting walnuts is a great way to enhance their flavor and aroma, and it's easy to do. Simply place the chopped walnuts on a baking sheet and bake them in a preheated oven at 350°F for 10-12 minutes, or until they are lightly toasted and fragrant. You can also toast them in a skillet over medium heat, stirring them constantly until they are lightly browned. h4: Tip 4: Baking time and temperature Baking time and temperature are important factors that will affect the final outcome of your phyllo cups. To ensure that they are crispy and golden, preheat your oven to 375°F and bake them for 15-20 minutes, or until they are golden brown and crispy. Remember to keep an eye on them as they can burn easily. h5: Tip 4.1: Checking for doneness To check for doneness, simply remove one phyllo cup from the oven and tap on it gently. If it sounds hollow and crispy, then they are ready. If not, continue baking for a few more minutes. h5: Tip 4.2: Cooling phyllo cups After baking, remove the phyllo cups from the oven and let them cool on a wire rack. Don't remove them from the muffin tin until they are completely cool, as they can break easily when they are hot. Once they are cool, you can remove them from the tin and serve them. h4: Conclusion Making apricot and walnut phyllo cups is a fun and easy dessert that everyone will love. With the right ingredients and techniques, you can create a delicious and impressive dessert that will wow your guests. Remember to choose the right phyllo dough, cook the apricots properly, and bake them at the right temperature and time. With these valuable tips, you will be able to make perfect apricot and walnut phyllo cups every time.

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