Transform those delicate leftover phyllo sheets into golden, delectable pastries! This adaptable recipe embraces culinary resourcefulness, inviting you to create delightful treats with whatever ingredients you have on hand. These pastries are perfect for a brunch, snack, or dessert, offering a symphony of textures and flavors in every bite.

Follow The Directions

01

Step

18 mins

In a small saucepan over medium heat, bring the milk to a simmer. Whisk in the farina in a steady stream. Reduce heat to low, whisking constantly and vigorously until the mixture thickens, becomes smooth, and pulls away from the bottom of the pan. (Approximately 3 minutes).

02

Step

2 mins

Transfer the farina mixture to a bowl and let it cool slightly. (Approximately 15 minutes). While the farina cools, preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup muffin tin.

03

Step

2 mins

In a separate bowl, whisk together the honey and egg until smooth. Stir in the minced apricots, chopped walnuts, candied orange peel, and orange extract until well combined. Add this mixture to the cooled farina, stirring until everything is evenly incorporated.

04

Step

1 mins

Working quickly to prevent drying, remove one phyllo sheet from the stack, keeping the remaining sheets covered with a damp tea towel. Using scissors, cut the phyllo sheet in half crosswise. Gently place each phyllo piece into a muffin cup, pressing it down to line the bottom and sides.

05

Step

5 mins

Repeat the previous step with the remaining phyllo sheets, ensuring each muffin cup is lined with phyllo. Divide the farina filling evenly among the prepared muffin cups. Carefully pinch the phyllo tops together with your fingertips to partially seal the filling inside. Drizzle the tops generously with melted butter.

06

Step

17 mins

Bake in the preheated oven until the phyllo tops begin to turn golden brown. (Approximately 15 minutes). Using a dinner knife, carefully loosen the pastries from the muffin cups and transfer them to a baking sheet. Return to the oven and continue baking until the pastries are evenly golden brown and the filling is set. (Approximately 10-15 minutes).

07

Step

1 mins

Let the pastries cool slightly before serving. Enjoy them lukewarm or at room temperature.

Feel free to substitute other dried fruits or nuts based on your preference and what you have available.
If you don't have candied orange peel, a little bit of orange zest will also work well. You can also experiment with other extracts, such as vanilla or almond.
Keep a close watch on the pastries during the final baking stage to prevent over-browning.
For extra richness, brush the phyllo with butter between each layer in the muffin cups.
These pastries are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. Reheat gently before serving.