Post by Amani on Jan 5, 2009 19:01:42 GMT -5
Miniature Almond B'stillas with Fresh Grapes
from "Bon Appétit" magazine, December 1996
A fragrant cinnamon-vanilla syrup is spooned over the individual nut-filled pastries. Use any extra syrup to sweeten our suggested accompaniment, mint tea.
SYRUP:
1 1/2 cups sugar
1 1/2 cups water
3 cinnamon sticks, broken in half
1 vanilla bean, cut into small pieces
FILLING:
1 1/2 cups whole almonds (about 8 ounces), toasted
1 1/4 teaspoons ground cinnamon
3 large eggs
1 1/2 cups powdered sugar
1/4 teaspoon baking powder
3/4 cup (1 1/2 sticks) unsalted pareve margarine, melted
12 sheets fresh phyllo pastry or frozen, thawed
Assorted grapes, cut into small clusters
FOR SYRUP: Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil 5 minutes. Set aside.
FOR FILLING: Finely chop toasted almonds and cinnamon in processor (do not grind to powder), about 15 seconds. Using electric mixer, beat eggs, powdered sugar and baking powder in medium bowl until thick, about 1 minute. Beat in nut mixture. Cover and refrigerate until cold and thick, at least 3 hours. DO AHEAD Syrup and filling can be prepared 1 day ahead. Cover syrup and refrigerate. Keep filling refrigerated.
Brush large baking sheet with margarine. Place 1 phyllo sheet on work surface (keep remainder covered with plastic and damp towel to prevent drying). Brush with margarine. Cut lengthwise into three 3 1/2-inch-wide strips, discarding any extra phyllo if necessary. Stir filling to blend. Place 1 tablespoon filling at 1 short end of 1 pastry strip. Fold 1 corner of phyllo over filling. Repeat folding down length of pastry strip as for flag, forming triangle. Brush with margarine. Place on prepared sheet. Repeat forming traingles with remaining phyllo, margarine and filling. DO AHEAD Can be made 1 week ahead. Cover pastries and freeze. Do not thaw before baking. Cover syrup; chill.
Preheat oven to 375°F. Bake pastries until golden brown, about 15 minutes. Transfer pastries to clean baking sheet. Strain syrup. Spoon some syrup over each pastry. Let cool on sheet in syrup.
Arrange pastries on platter. Spoon additional syrup oven to moisten, if desired. Garnish with grapes.
Makes about 36.
from "Bon Appétit" magazine, December 1996
A fragrant cinnamon-vanilla syrup is spooned over the individual nut-filled pastries. Use any extra syrup to sweeten our suggested accompaniment, mint tea.
SYRUP:
1 1/2 cups sugar
1 1/2 cups water
3 cinnamon sticks, broken in half
1 vanilla bean, cut into small pieces
FILLING:
1 1/2 cups whole almonds (about 8 ounces), toasted
1 1/4 teaspoons ground cinnamon
3 large eggs
1 1/2 cups powdered sugar
1/4 teaspoon baking powder
3/4 cup (1 1/2 sticks) unsalted pareve margarine, melted
12 sheets fresh phyllo pastry or frozen, thawed
Assorted grapes, cut into small clusters
FOR SYRUP: Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil 5 minutes. Set aside.
FOR FILLING: Finely chop toasted almonds and cinnamon in processor (do not grind to powder), about 15 seconds. Using electric mixer, beat eggs, powdered sugar and baking powder in medium bowl until thick, about 1 minute. Beat in nut mixture. Cover and refrigerate until cold and thick, at least 3 hours. DO AHEAD Syrup and filling can be prepared 1 day ahead. Cover syrup and refrigerate. Keep filling refrigerated.
Brush large baking sheet with margarine. Place 1 phyllo sheet on work surface (keep remainder covered with plastic and damp towel to prevent drying). Brush with margarine. Cut lengthwise into three 3 1/2-inch-wide strips, discarding any extra phyllo if necessary. Stir filling to blend. Place 1 tablespoon filling at 1 short end of 1 pastry strip. Fold 1 corner of phyllo over filling. Repeat folding down length of pastry strip as for flag, forming triangle. Brush with margarine. Place on prepared sheet. Repeat forming traingles with remaining phyllo, margarine and filling. DO AHEAD Can be made 1 week ahead. Cover pastries and freeze. Do not thaw before baking. Cover syrup; chill.
Preheat oven to 375°F. Bake pastries until golden brown, about 15 minutes. Transfer pastries to clean baking sheet. Strain syrup. Spoon some syrup over each pastry. Let cool on sheet in syrup.
Arrange pastries on platter. Spoon additional syrup oven to moisten, if desired. Garnish with grapes.
Makes about 36.