Prep Time:
20 mins
Cook Time:
35 mins
Additional Time:
15 mins
Total Time:
1 hr 10 mins
Servings:
12
Yield:
1 dozen pastries
Ingredients
Directions
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.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
Whisk honey and egg into cooled farina until smooth; stir in apricots, walnuts, orange peel, and orange extract until combined.
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.
Divide farina filling among muffin cups. Pinch phyllo tops together with your fingertips to seal. Drizzle tops with melted butter.
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.
Serve lukewarm or at room temperature.
Cook's Notes:
The filling is highly adaptable. You can use 1 ⅓ cup well-drained Greek yogurt or ricotta cheese instead of the milk and farina mixture.
Any type of nuts can be used instead of walnuts: almonds, pecans, hazelnuts, pistachios, etc. Whatever you like best. You can also adapt the fruit in the filling to what you have: dried cranberries, figs, currants, etc. You can also add a little cinnamon.
Sugar can be used instead of honey and cooking spray instead of melted butter.
Nutrition Facts (per serving)
148
Calories
6g
Fat
21g
Carbs
4g
Protein
