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6 Sheets phyllo
1/4 cup butter
3 Tbsp. honey
1 1/2 cups seedless grapes
2 Tbsp. orang flovour liqueur
1/4 cup vanilla yogurt
Cut each phyllo pastry sheet into 6 inch squares. Layer 6 squares of phyllo
pastry in each of 6 muffin cups brushing each layer with butter and placing
the corners of the squares to create a petal effect. Bake at 375° for 10
minutes or until phyllo is crisp and lightly browned. Brush bottom of each pastry
cup lightly with honey usung about 1 Tblsp. among the 6 cups. Remove phyllo
from mufin pan and cool on baking rack. Toss grapes with liqueur and remaining
2 Tblsp. honey. Mix and let stand 30 minutes.
Fill phyllo cup with 1 Tblsp. vanilla yogurt and 1/4 cup glazed grapes just before serving.
The cups can be made the night before and filled in the morning. (I would think
the grapes could be glazed the night before too and just assembled inthe morning
when using for breakfast.
NOTE: Use whiped cream cheese or prepared vanilla pudding instead of yogurt
if preferred. If making more phylo cups than needed, the phyllo cups can be
stored for up to a week on a tray. Before serving, crisp them up in a 350°
oven.
This recipe was in our morning paper. I immediately thoght of a winter breakfast
appetizer.
Ethel Brooks
Brooks' Place B&B
Edmonton, Alberta
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