Honey Walnut Phyllo Pastries

Follow our step-by-step guide on how to make Honey Walnut Phyllo Pastries.

1. Step 1

   In a small saucepan, bring the milk to a boil over medium heat. Gradually whisk in the farina cereal, then reduce the heat. Continue whisking vigorously over low heat until the mixture thickens and pulls away from the bottom of the pan, about 3 minutes. Remove from heat and let it cool for about 15 minutes.

2. Step 2

   Preheat your oven to 350°F (175°C) and grease a muffin pan.

3. Step 3

   Once the farina mixture has cooled, stir in the egg and honey, whisking until smooth. Add the chopped walnuts, minced apricots, orange extract, and candied orange peel (if using). Mix well to combine all ingredients.

4. Step 4

   Take one sheet of phyllo dough at a time, keeping the others covered with a tea towel to prevent drying. Fold the phyllo sheet in half widthwise and cut it into two halves. Place each piece into a muffin cup, gently pressing it down to fit the bottom.

5. Step 5

   Repeat the process with the remaining phyllo sheets until all muffin cups are lined.

6. Step 6

   Spoon the filling evenly into each phyllo-lined muffin cup. Pinch the tops of the phyllo together to seal the pastries. Drizzle melted butter over the tops of each pastry.

7. Step 7

   Bake in the preheated oven for about 15 minutes, or until the tops are golden brown. Use a dinner knife to carefully loosen the pastries from the muffin cups and transfer them to a baking sheet. Continue baking for an additional 10 to 15 minutes until evenly browned.

8. Step 8

   Serve the pastries warm or at room temperature.