These delicious pastries are made with leftover phyllo dough. The filling is highly versatile - use different nuts, Greek yogurt, or any dried fruit you like.
- 1 cup milk
- ⅓ cup dry farina cereal
- 1 large egg
- ¼ cup honey
- ⅓ cup chopped walnuts
- 8 dried apricots, minced
- 2 teaspoons finely chopped candied orange peel (Optional)
- 1 teaspoon orange extract (Optional)
- 6 sheets phyllo dough
- 2 tablespoons melted butter, or as needed
- stick butter
- 1 large egg
- Bring milk to a boil in a small saucepan over medium heat. Whisk in farina and reduce heat. Whisk vigorously over very low heat until mixture is smooth, thick, and detaches from the bottom of the pan, about 3 minutes. Remove from heat and let cool, about 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin pan.
- Stir egg and honey into the cooled farina and whisk until smooth. Add walnuts, apricots, orange extract, and orange peel. Stir well to combine.
- Work with 1 phyllo sheet at a time, covering the rest with a tea towel so they won't dry out. Fold phyllo sheet in half widthwise, then cut it in half widthwise with scissors. Place each of the phyllo pieces in a muffin cup and gently press down so it fills the cup and sits on the bottom. Proceed the same way with the rest of the phyllo sheets.
- Distribute the filling among the muffin cups. Pinch the 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. Use a dinner knife to loosen pastries out of the muffin cups and transfer to a baking sheet. Continue baking until evenly browned, 10 to 15 minutes more.
- Serve lukewarm or at room temperature.