Best Sugared Pluots On Crisp Anise Scented Phyllo Recipes

Phyllo Crisp Oysters with Remoulade image

Provided by Food Network

Categories dessert

Time 50m

Yield 6 hors d'oeuvres

Number Of Ingredients 15

1 hard-boiled egg
1/2 cup creme fraiche
2 tablespoons chopped chives
1 teaspoon capers, chopped
1 tablespoon freshly squeezed lemon juice
Salt and freshly ground pepper
1/3 cup ice water
1 cup store-bought tempura flour
6 Malpeque oysters, scrubbed clean
Shredded phyllo dough (called Kaitafi), as needed
3 cups vegetable oil
1 cup all-purpose flour
Seaweed for garnish
Rock salt, for garnish
Peppercorns, for garnish

Steps:

Make the Remoulade: Remove the shell from the egg, and chop it or run it through the large holes of a box grater. Whip the creme fraiche to medium peaks and add the egg, chives, capers, and lemon juice. Season with salt and pepper, to taste. Cover and refrigerate until ready to use.
Make the Oysters: Mix the water into the tempura flour and refrigerate. Shuck the oysters and set aside. Reserve half of the shells for presentation and scrub them clean. On a clean work surface, lay out the shredded phyllo.
Heat the vegetable oil in a medium-sized pot to 350 degrees F. (To check without a thermometer, drop a small amount of the tempura batter into the oil--it should sizzle quickly rise to the surface.) Adjust the burner to keep the temperature constant.
Working with 1 oyster at a time, dredge in flour, dip in the tempura mix, and then roll around in the shredded phyllo to completely cover. Fry the oysters, turning them occasionally with a fork, until lightly browned. Using a slotted spoon, transfer them to a paper towel-lined plate and sprinkle with salt.
On a tray large enough to accommodate all of the oysters, form a bed of rock salt, peppercorns, and seaweed. Place the cleaned shells on the tray, spoon a dollop of the remoulade into each one, and top with an oyster.

Baked Cherry Crisp image

Provided by Martha Stewart

Number Of Ingredients 5

2 tablespoons plus 2 teaspoons sugar
1/4 teaspoon ground cinnamon
6 sheets phyllo dough, trimmed to 11 x 16 inches
1/4 cup extra-virgin olive oil
12 ounces (3 cups) sweet cherries, pitted

Steps:

Preheat oven to 400 degrees. In a small bowl, combine 2 tablespoons sugar and the cinnamon. Lay 1 phyllo sheet on a baking tray (keep remaining pieces covered with a damp kitchen towel) and lightly brush entire surface with oil. Sprinkle with 1 teaspoon cinnamon sugar. Repeat with remaining phyllo sheets. Arrange cherries on top. Sprinkle with remaining sugar.
Bake until crisp and golden brown, 15 to 17 minutes. Cut into squares.

Nutrition Facts : Calories 190 g, Fat 10 g, Fiber 1 g, Protein 2 g, Sodium 92 g

Phyllo Pecan Crisps image

Yield Makes about 30 crisps

Number Of Ingredients 4

1/3 cup pecans
1/3 cup sugar
three 17-by-12 phyllo sheets, thawed if frozen, stacked between 2 sheets of waxed paper and covered with a towel
3 tablespoons unsalted butter, melted

Steps:

Preheat oven to 350°F.
In a food processor grind pecans with sugar until finely chopped. In a piece of parchment paper on a work surface arrange 1 phyllo sheet and brush with some butter. Sprinkle phyllo sheet evenly with half of pecan sugar and top with a second phyllo sheet, some butter, remaining pecan sugar, and remaining phyllo sheet, pressing down gently with your fingers and brushing with some butter. Slide a baking sheet under parchment and chill phyllo 10 minutes.
Transfer phyllo with parchment to a cutting board and with sharp knife cut stack lengthwise into 2-inch-wide strips, cutting through parchment and discarding excess. Cut each rectangle diagonally in half and transfer triangles on parchment to baking sheet, separating triangles slightly. Cover triangles directly with another parchment sheet and bake in lower third of oven 15 minutes, or until golden. Cool crisps on baking sheet on a rack. Crisps keep in an airtight container at room temperature 1 week.