Leftover Phyllo Dough Pastries Recipe

Bring milk to a boil in a small saucepan over medium heat. Whisk in farina and reduce heat. Whisk vigorously over very low heat until mixture is smooth thick and detaches from the bottom of the pan about 3 minutes. Remove from heat and let cool about 15 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin pan.

Stir egg and honey into the cooled farina and whisk until smooth. Add walnuts apricots orange extract and orange peel. Stir well to combine.

Work with 1 phyllo sheet at a time covering the rest with a tea towel so they won't dry out. Fold phyllo sheet in half widthwise then cut it in half widthwise with scissors. Place each of the phyllo pieces in a muffin cup and gently press down so it fills the cup and sits on the bottom. Proceed the same way with the rest of the phyllo sheets.

Distribute the filling among the muffin cups. Pinch the phyllo tops together with your fingertips to seal. Drizzle tops with melted butter.

Bake in the preheated oven until tops start to brown about 15 minutes. Use a dinner knife to loosen pastries out of the muffin cups and transfer to a baking sheet. Continue baking until evenly browned 10 to 15 minutes more.

Serve lukewarm or at room temperature.