Best 7 Phyllo Tortes With Honey Cream Recipes

HONEY CINNAMON ROLLUPS

Steps:

• Preheat oven to 350°. Combine walnuts, sugar and cinnamon., Place 1 sheet of phyllo dough on a 15x12-in. piece of waxed paper; brush with butter. Place a second phyllo sheet on top, brushing it with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Sprinkle with 1/4 cup walnut mixture. Using waxed paper, roll up tightly jelly-roll style, starting with a long side, removing paper as you roll. Slice roll into 4 smaller rolls; transfer rolls to a greased 13x9-in. baking dish. Repeat with remaining phyllo dough and walnut mixture, by 1/4 cupfuls. Bake until light brown, 14-16 minutes. Cool dish on a wire rack., Meanwhile, in a small saucepan, combine all syrup ingredients. Bring to a boil. Reduce heat; simmer 5 minutes. Cool 10 minutes. Drizzle cinnamon rolls with syrup; sprinkle with remaining walnut mixture.

HONEY CUSTARD FILLED PHYLLO TRIANGLES WITH STRAWBERRIES

Steps:

• Mix strawberries, wine and 2 tablespoons sugar in small bowl. Set aside.
• Preheat oven to 350 degrees. Using electric mixer, beat cream cheese, 3 tablespoons honey and remaining 1 tablespoon sugar in medium bowl until smooth. Mix in cream, egg, vanilla. Spoon mixture into 9 inch glass pie dish. Bake until custard is set, about 20 minutes. Transfer to rack and cool completely.
• Combine butter and remaining 2 tablespoons honey in small saucepan. Stir over low heat until butter melts and honey dissolves. Remove from heat. Arrange 1 phyllo sheet on work surface with long side parallel to edge of surface (cover remainder with plastic wrap and damp kitchen towel). Brush lower half of phyllo lengthwise with butter mixture. Fold phyllo in half lengthwise. Brush with butter mixture. Spoon 1/8 of custard mixture near 1 short edge of phyllo. Sprinkle with 1 tablespoon almonds. Fold 1 corner of phyllo over custard; continue folding as for flag, forming triangle and enclosing filling completely. Repeat with remaining phyllo, butter, custard and almonds.
• Transfer pastries to buttered baking sheet. Brush pastries with remaining butter mixture. Bake until golden brown, about 18 minutes. Serve warm or at room temperature with sliced strawberries and juices.

PHYLLO TORTES WITH HONEY CREAM

Steps:

• Unfold phyllo. Lightly brush 1 sheet with some melted butter. Top with another phyllo sheet, brush with butter and repeat, using all phyllo and all butter. Cut phyllo into 6 strips. Cut each strip into fourths, making 24 pieces total.
• Using a spatula, transfer phyllo to baking sheets. Combine ground pecans, 2 tablespoons sugar and 5 teaspoons boiling water. Sprinkle over pastries. Bake at 425 degrees for 4 to 5 minutes. Cool on baking sheets on wire racks. (May store pastries at this point in container at room temperature for 2 to 3 days.).
• For honey cream: In a small saucepan, combine half-and-half, honey and cornstarch. Cook and stir over medium heat until thickened. Cook and stir 2 more minutes. Remove from heat. Gradually whisk about half of hot mixture into beaten egg yolks. Return mixture to saucepan. Cook over medium heat until thickened, stirring occasionally. Add Grand Marnier. Transfer to a medium bowl, cover with plastic wrap and chill for about 4 hours. Before serving, beat whipping cream until soft peaks form. Fold into honey cream. Set aside.
• For glaze: In a double boiler, melt chocolate and butter over low heat, stirring constantly. Remove from heat. Stir in sugar and vanilla until a coarse meal forms. Stir in 2 teaspoons hot water. Add in 1 to 2 teaspoons additional hot water, 1 teaspoon at a time until glaze is of drizzling consistency.
• To assemble: Place 1 phyllo square on each plate. Spread each with about 2 tablespoons honey cream. Top with another phyllo square and more honey cream. Top with a third phyllo square and a dollop of honey cream, then drizzle chocolate glaze over top.

HONEY CUSTARD FILLED PHYLLO TRIANGLES WITH STRAWBERRIES

Steps:

• Mix the strawberries, wine and 2 tablespoons of the sugar in a small bowl-- set aside.
• Preheat oven to 350°F.
• Using an electric mixer, beat the cream cheese, 3 tablespoons of the honey and the remaining 1 tablespoon sugar in medium bowl until smooth.
• Mix in the cream, egg, and vanilla.
• Spoon mixture into 9" glass pie dish.
• Bake until custard is set; about 20 minutes.
• Transfer to a rack and cool completely.
• Combine the butter and remaining 2 tablespoons of honey in a small saucepan.
• Stir over low heat until butter melts and honey dissolves.
• Remove from heat.
• Arrange 1 phyllo sheet on work surface with long side parallel to the edge of the surface (cover remainder with plastic wrap and damp kitchen towel).
• Brush lower half of phyllo lengthwise with butter mixture.
• Fold phyllo in half lengthwise.
• Brush with butter mixture.
• Spoon 1/8 of custard mixture near 1 short edge of phyllo.
• Sprinkle with 1 tablespoon of almonds.
• Fold 1 corner of phyllo over custard; continue folding like you would a flag, forming a triangle and enclosing filling completely.
• Repeat with remaining phyllo, butter, custard and almonds.
• Transfer pastries to a buttered baking sheet.
• Brush pastries with remaining butter mixture.
• Bake until golden brown, about 18 minutes.
• Serve warm or at room temperature with sliced strawberries and juices.
• Enjoy!

ROASTED GRAPE AND SWEET CHEESE PHYLLO GALETTE

Steps:

• Preheat oven to 350°. In a large bowl, beat cream cheese, marmalade and sugar until smooth; set aside., Place 1 sheet of phyllo on a parchment-lined baking sheet; brush with butter. Layer with remaining phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spread cream cheese mixture over phyllo to within 2 in. of edges. Arrange grapes over cream cheese., Fold edges of phyllo over filling, leaving center uncovered. Brush folded phyllo with any remaining butter; drizzle with honey and sprinkle with coarse sugar. Bake until phyllo is golden brown, 35-40 minutes. Transfer to a wire rack to cool completely. Refrigerate leftovers.

SONIA'S PHYLLO AND FETA TORTE WITH DILL AND NUTMEG

Steps:

• Heat oven to 375 degrees. In a food processor, combine feta, cottage cheese, eggs, dill, 2 tablespoons Romano, the nutmeg and pepper and pulse just to combine (you can also use a large bowl and a fork). Mixture should be well combined, but still chunky, not smooth.
• Sprinkle remaining 2 tablespoons Romano into a Bundt pan. Drape a sheet of phyllo on top of Bundt pan, poke a hole into phyllo where center tube is and push phyllo into pan to line it. Do this with another phyllo sheet, but place it perpendicular to first sheet. Continue adding phyllo sheets in this crisscross manner until all sheets are used. Edges of phyllo should hang over edges of pan.
• Scrape cheese filling into pan, and fold edges of phyllo over filling. Using a sharp knife, poke many holes (at least 20) in dough that reach all the way to bottom of pan. Slowly pour melted butter over torte; some butter will seep through holes and some will remain on top of dough.
• Place Bundt pan on a baking sheet and bake for about 1 hour 15 minutes, or until torte is puffy and golden brown. Allow torte to cool in pan for 1 to 2 hours before inverting onto a plate and slicing. Serve warm or at room temperature, with honey if desired.

PHYLLO FRUIT TART

Steps:

• In a small bowl, combine butter and oil. Place one sheet of phyllo dough on a work surface; brush evenly with butter-oil mixture. Repeat with seven more sheets of phyllo, brushing each layer and stacking on previous sheet. (Keep remaining phyllo dough covered with waxed paper to prevent it from drying out.), Place phyllo dough on a baking sheet. Bake at 400° for 5-7 minutes or until golden. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Gently spread over cooled crust. Arrange fruits over cream cheese layer; drizzle with chocolate.