↞ recipe box start page
Category: Greek Hor d oerves
Prep Time: Cook Time: Total Time:
Ingredients
Nonstick cooking spray
1 egg, slightly beaten
2/3 cup sugar
2 tablespoons honey
1 tablespoon butter, melted
1/2 teaspoon ground cinnamon
1-1/2 cups finely chopped walnuts
16 sheets frozen phyllo dough (14x9-inch sheets), thawed
1/3 cup butter, melted
3/4 cup sugar
1/2 cup water
2 tablespoons honey
1/4 teaspoon finely shredded lemon peel
2 teaspoons lemon juice
2 inches stick cinnamon
Directions
1. Preheat oven to 350 degrees F. Spray twenty-four 1 3/4-inch muffin cups with cooking spray; set aside. In a large bowl, stir together the egg, 2/3 cup sugar, 2 tablespoons honey, 1 tablespoon melted butter, and ground cinnamon until combined. Stir in the chopped walnuts until coated; set aside.
2. Unfold phyllo. Place one sheet of phyllo on work surface (cover remaining phyllo to prevent if from drying out; see tip); brush phyllo sheet with some of the 1/3 cup melted butter. Top with a second sheet of phyllo. Repeat brushing and layering two more times (four sheets total). Brush top with melted butter. Trim edges to form a 12x8-inch rectangle. Cut phyllo stack into six 4-inch squares. Repeat with the remaining phyllo sheets and butter to make twenty-four 4-inch squares. Press phyllo squares into the prepared muffin cups.
3. Stir walnut mixture; divide between the phyllo shells. Bake in a preheated oven for 15 to 20 minutes or until phyllo is golden brown and filling is set. Cool tassies in pan on wire rack for 10 minutes.
4. Meanwhile, for syrup, in a small saucepan, stir together the 3/4 cup sugar, the water, 2 tablespoons honey, lemon peel, lemon juice, and stick cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Remove stick cinnamon. Spoon 1 teaspoon syrup over each tassie. Cool tassies completely in pan on wire rack. Carefully remove from muffin cups. Makes 24 tassies.
To Store: Place tassies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. If frozen, thaw 2 hours at room temperature before serving.
view more member recipes
Baklava Tassies
Category: Greek Hor d oerves
Prep Time: Cook Time: Total Time:
Ingredients
Nonstick cooking spray
1 egg, slightly beaten
2/3 cup sugar
2 tablespoons honey
1 tablespoon butter, melted
1/2 teaspoon ground cinnamon
1-1/2 cups finely chopped walnuts
16 sheets frozen phyllo dough (14x9-inch sheets), thawed
1/3 cup butter, melted
3/4 cup sugar
1/2 cup water
2 tablespoons honey
1/4 teaspoon finely shredded lemon peel
2 teaspoons lemon juice
2 inches stick cinnamon
Directions
1. Preheat oven to 350 degrees F. Spray twenty-four 1 3/4-inch muffin cups with cooking spray; set aside. In a large bowl, stir together the egg, 2/3 cup sugar, 2 tablespoons honey, 1 tablespoon melted butter, and ground cinnamon until combined. Stir in the chopped walnuts until coated; set aside.
2. Unfold phyllo. Place one sheet of phyllo on work surface (cover remaining phyllo to prevent if from drying out; see tip); brush phyllo sheet with some of the 1/3 cup melted butter. Top with a second sheet of phyllo. Repeat brushing and layering two more times (four sheets total). Brush top with melted butter. Trim edges to form a 12x8-inch rectangle. Cut phyllo stack into six 4-inch squares. Repeat with the remaining phyllo sheets and butter to make twenty-four 4-inch squares. Press phyllo squares into the prepared muffin cups.
3. Stir walnut mixture; divide between the phyllo shells. Bake in a preheated oven for 15 to 20 minutes or until phyllo is golden brown and filling is set. Cool tassies in pan on wire rack for 10 minutes.
4. Meanwhile, for syrup, in a small saucepan, stir together the 3/4 cup sugar, the water, 2 tablespoons honey, lemon peel, lemon juice, and stick cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes. Remove stick cinnamon. Spoon 1 teaspoon syrup over each tassie. Cool tassies completely in pan on wire rack. Carefully remove from muffin cups. Makes 24 tassies.
To Store: Place tassies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. If frozen, thaw 2 hours at room temperature before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pecan Tassies
by ICOOK2
1 stick butter plus 1 Tbsp 1 cup flour 3 oz cream cheese 3/4 cup brown sugar 1 egg 1 tsp vanilla 2/3 cup pecans Mix first 3 ingredients well; chill mixture for 1 hour. Meanwhile, combine the
by ICOOK2
1 stick butter plus 1 Tbsp 1 cup flour 3 oz cream cheese 3/4 cup brown sugar 1 egg 1 tsp vanilla 2/3 cup pecans Mix first 3 ingredients well; chill mixture for 1 hour. Meanwhile, combine the
Caramel Cup Tassies
by sgre52160
1 (8 oz) pkg cream cheese 2 cups flour 1 cup butter flavored shortening 1 (14 oz) pkg individually wrapped caramels, unwrapped 1 (5 oz) can evaporated milk 2 tsp coffee flavored liqueur Toppin
by sgre52160
1 (8 oz) pkg cream cheese 2 cups flour 1 cup butter flavored shortening 1 (14 oz) pkg individually wrapped caramels, unwrapped 1 (5 oz) can evaporated milk 2 tsp coffee flavored liqueur Toppin
Crab Tassies
by sgre52160
1/2 cup butter, softened 3 oz cream cheese, softened 1 cup flour 1/4 tsp salt 1 pound crabmeat 1/2 cup mayonnaise 1 tbsp lemon juice 1/4 cup finely chopped celery 2 small scallions, finely cho
by sgre52160
1/2 cup butter, softened 3 oz cream cheese, softened 1 cup flour 1/4 tsp salt 1 pound crabmeat 1/2 cup mayonnaise 1 tbsp lemon juice 1/4 cup finely chopped celery 2 small scallions, finely cho
Caramel-coffee Tassies
by sgre52160
1 stick (1/2 cup) butter, softened 3-ounce package cream cheese, softened 1 cup all-purpose flour 14-ounce package caramels 1/4 cup evaporated milk 1 1/2 teaspoons coffee liqueur or brewed coffee
by sgre52160
1 stick (1/2 cup) butter, softened 3-ounce package cream cheese, softened 1 cup all-purpose flour 14-ounce package caramels 1/4 cup evaporated milk 1 1/2 teaspoons coffee liqueur or brewed coffee
Bacon-parmesan Tassies
by sgre52160
1/2 cup butter, softened 1/2 (8-oz.) package cream cheese, softened 1 1/4 cups all-purpose flour 1/2 cup half-and-half 1 large egg 1/8 tsp salt 4 bacon slices, cooked and crumbled 1/2 cu
by sgre52160
1/2 cup butter, softened 1/2 (8-oz.) package cream cheese, softened 1 1/4 cups all-purpose flour 1/2 cup half-and-half 1 large egg 1/8 tsp salt 4 bacon slices, cooked and crumbled 1/2 cu
view more member recipes
Recipe Quick Jump