Sunday, July 6, 2014

Recipe for Today: Mini Cherry Phyllo Pie

*Phyllo stands in for crust in healthier cherry pies!

Start to finish: 45 minutes
Servings: 8

Ingredients for the filling:

  • 1 pound sweet cherries, pitted
  • 1/4 c. sugar
  • 1 tsp. lemon zest
  • 1 Tbl lemon zest
  • 1 Tbl cornstarch
  • 1/4 c. water
Ingredients for Phyllo Shells
  • 1/2 c. plus 2 Tbl slivered or sliced almonds
  • 2 Tbl sugar
  • 1 tsp. cinnamon
  • 8 sheets phyllo dough
  • 3 Tbl unsalted butter melted
  • Cooking spray
  • 8 small scoops frozen yogurt (optional)
Heat oven 350 degrees F.
In medium saucepan over medium-high, combine cherries, sugar, lemon zest and juice.
Bring the mixture to a boil and simmer gently for 5 minutes.
In a small bowl, whisk together the cornstarch and water.
Add the cornstarch mixture to the cherries in a stream, whisking constantly.
Return the mixture to a boil.
Remove from heat.
Let the filling cool to room temperature.

In a spice grinder, small blender or small bowl of a food processor, pulse the almonds with the sugar and cinnamon until finely chopped but not pulverized.
Transfer to a small bowl.

Fold the stack of phyllo sheets in half, then fold it in half again and trim off the edge, reserve the trimmings.
Produce a stack of 32 squares, each 4 1/2 inches across.
Lay one phyllo square on a work surface, then use a pastry brush to lightly dab the square with a little of the melted butter (substitute for vegan).
Sprinkle a teaspoon of the almond mixture on top, then set a second square over it.
Brush the second square with a little more butter and sprinkle with another teaspoon of almond sugar.
Set a 3rd square on top of the 2nd at 45 degree angle, forming an 8 point star. 
Top with on last square, brushing it lightly with butter.
Drape the stack of phyllo over one cup of an overturned muffin pan.
Mist the stack with cooking spray.
Repeat this layering process to form another 7 stacks, also setting them over the muffin cups.  
Reserve a little of the almond mixture and butter.

Lay the phyllo trimmings flat and brush them with the remaining butter.
Sprinkle them with the remaining almond mixture, then transfer them to a small baking pan.
Bake the phyllo shells and the scraps on the oven's middle shelf until golden brown, about 6 minutes.
Remove from the oven and let cool.

To serve, spoon the cherry filling into the shells, then top with the crispy scraps and the frozen yogurt (if using).

190 calories
70 calories from fat
8 g fat
10 mg cholesterol
29 g carbohydrates
2 g fiber
13 g sugar
3 g protein
95 mg sodium

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