This week I decided to try something I’d been meaning to do for a while now - make these little phyllo nests. I’m now wondering why I never bothered with them before, since they turned out very pretty and perfect for serving just a bite or two of something good. I filled them with mascarpone, honey, and roasted figs, and I’m positive they would work marvelously with all sorts of sweet or savory fillings.
I used Zinnur’s instructions on how to make the nests, but instead of shaping them in ramekins, I used mini-muffin cups so they would be a bit smaller. Apart from their versatility, the other great thing about these nests is that they keep for a week in an airtight container. Obviously quite useful for dinner parties, not to mention pleasing unexpected guests with the charming presentation.
Phyllo Nests (filled with roasted figs, honey, and mascarpone)
4 sheets defrosted phyllo dough
2 tbs unsalted butter, melted
Preheat oven to 350°F.
Cut the phyllo dough sheets into squares that are about an inch larger on either side than the cups you are using to shape them (e.g., for mini muffin cups, I cut 3-inch squares) . Cover the unused dough with a dish towel to prevent drying.
Place one phyllo square on the work surface and brush the top lightly with melted butter. Lay a second square over the first one at an angle, and brush butter lightly over the top. Repeat with two more squares, so there are a total of four layers. Press the stack of squares into muffin tins, custard cups, or ramekins, pressing gently to make a cup shape and making sure the edges are turned up. Repeat with remaining dough. Bake until crisp and golden, about 10 minutes. Transfer to a rack to cool.
Notes about the phyllo nests
- Be careful when handling, as they are very delicate.
- Unassembled, phyllo nests keep for about a week in an airtight container
- Serve within a couple hours of assembling, as the nests will grow soggy over time
Roasted Figs
8 oz fresh figs (I used Brown Turkey)
4 tablespoons fragrant honey, such as orange blossom
Preheat oven to 400°F.
For whole figs, slice a shallow X into the bottom of each fig (about 1/2 inch). Otherwise, just slice the figs in half. Place into a glass or ceramic baking dish and spoon honey over. Bake for 15 minutes or until soft and fragrant.
To assemble
1/4 cup mascarpone, room temperature
honey to taste
Stir honey into mascarpone. Drop a rounded teaspoon of mascarpone mixture into a phyllo nest. Top with sliced or whole figs. Serve shortly after assembling, as the nests tend to get soggy with time.