These nests are one part traditional rugelach, one part thumbprint cookie, and all parts delicious. Plus, because phyllo is unleavened dough, they make an ideal Passover dessert … and an even better breakfast pastry.
- 1 roll Athens® Phyllo Dough (9” x 14”), thawed
- 1 stick butter, melted
- ¼ cup ground almonds
- ¾ cup filling (such as canned cherries, canned pastry filling, jam, curd or poppy seed paste)
- ¼ cup confectioners sugar, for garnishhttp://athensfoods.com/products/phyllo-dough
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 375°F. Unroll and cover phyllo sheets with plastic wrap and then a slightly damp towel to prevent drying out.
Place one sheet of phyllo on work surface and lightly brush with melted butter and sprinkle with a ½ teaspoon ground nuts. Lay a second sheet of phyllo over the first, pressing gently. Lay a wooden or metal dowel (¼” – 3/8” diameter) along long edge. Fold phyllo over dowel and carefully roll up continuing to approximately 1” from the end. Grasping the phyllo on both ends of dowel, gently press together forming gathers. Slide roll off dowel and form into a circle with the 1” flap of phyllo forming the bottom of the nest. Place on baking tray and lightly brush with butter. Repeat procedure with remaining phyllo forming 8 or 9 more nests.
Bake for 8-10 minutes or until golden brown. When cool, spoon filling into nests and sprinkle with confectioners sugar and remaining ground nuts. Serve at room temperature.
- Use jam as the filling for a thicker consistency
- To take these nests up a notch, dollop with a smidgen of whipped cream or sweetened Fromage fraîche