Leftover Phyllo Dough Pastries

This pastry recipe is made with leftover phyllo dough. The filling is highly versatile — use different nuts, Greek yogurt, or any dried fruit you like.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 148 Calories

Ingredients

• 1 cup milk
• 1 large egg
• 1 teaspoon orange extract
• 6 sheets phyllo dough
• 2 tablespoons melted butter, or as needed
• 8 dried apricots, minced
• 0.33333334326744 cup chopped walnuts
• 0.25 cup honey
• 0.33333334326744 cup dry farina cereal
• 2 teaspoons finely chopped candied orange peel

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.

Step 2

Serve lukewarm or at room temperature.

Step 3

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.

Step 4

Divide farina filling among muffin cups. Pinch phyllo tops together with your fingertips to seal. Drizzle tops with melted butter.

Step 5

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.

Step 6

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.

Step 7

Whisk honey and egg into cooled farina until smooth; stir in apricots, walnuts, orange peel, and orange extract until combined.