Recipe - Nutty Phyllo Nests

1 One fourth cup Slivered almonds; lightly
toasted
2/3 cup Sugar
2 Eggs
1 tablespoon Butter or margarine;
softened
12 Sheets commercial frozen
phyllo pastry; thawed
One half cup Butter or margarine; melted
1/3 cup Sugar
1/3 cup Water
3 tablespoon Honey
1 teaspoon Lemon juice

Position knife blade in food processor bowl. Add almonds; top with cover,
and process 50 seconds or until finely ground. Remove and set aside 3
tablespoons ground almonds. Add 2/3 cup sugar, eggs, and 1 tablespoon
butter to almonds remaining in processor bowl; process until blended, and
set aside.

Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered).
Lightly brush phyllo with melted butter; fold in half lengthwise. Brush
again with butter, and spread about 1 One half tablespoons ground almond mixture
down length of phyllo, leaving a 2inch margin on 1 long side and a 1inch
margin on other 3 sides. Fold all margins of pastry over filling. Roll
phyllo jellyroll fashion, starting with side with 2inch margin. Wind strip
loosely into a coil, and tuck end under coil. Place on a lightly greased
baking sheet. Brush with melted butter. Repeat with remaining phyllo and
almond mixture.

Bake at 375°F for 16 minutes or until pastry is golden brown. Gently
transfer to wire racks.

Combine 1/3 cup sugar, water, honey, and lemon juice; bring to a boil, and
boil 4 minutes. Let cool slightly.

Drizzle half of honey mixture over warm pastries; sprinkle with reserved 3
tablespoons ground almonds, and drizzle remaining honey mixture over
almonds. Serve pastries warm or cool.

Yield: 1 dozen.

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: The Southern Living Cookbook, 1987, 848707095

Posted to MCRecipe Digest by Gail Shermeyer 4paws@netrax.net on May 02,
1998