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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small heavy saucepan stir together honey and cornstarch. Add half and half or light cream. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 more minutes . Remove from heat. Gradually stir some of the hot mixture into the egg yolks. Return all to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes longer. Move to a small bowl. Cover surface with clear plastic wrap. Chill. | 2. In a bowl combine ground walnuts and granulated sugar. Set aside. Unfold phyllo. Place one sheet of phyllo on work surface; brush with some of the 3 tablespoons melted margarine or butter. Sprinkle evenly with one-third of the nut mixture. Repeat brushing, sprinkling, and layering 2 times. Cover with remaining sheet of phyllo; brush top with melted margarine or butter. Trim edges. Cut phyllo stack crosswise in fourths, and then lengthwise in thirds, to form twelve 4-inch squares. | 3. Gently press phyllo squares into twelve greased 2-1/2-inch muffin cups, allowing edges to extend upward. | 4. Bake in a 350*F. oven for 10-15 minutes or until golden. Cool completely on a wire rack. Carefully remove cups from pan. (If desired, cups may be baked ahead of time, then placed in a rigid plastic container and frozen up to 1 week. To thaw: let stand at room temperature 20-30 minutes.) | 5. To serve: | 6. In a small, heavy saucepan melt the 1 ounce chocolate and the 1 tablespoon margarine or butter over low heat, stirring until smooth, Remove from heat. Stir in the powdered sugar and the first 1/2 teaspoon vanilla. Add hot water, 1 teaspoon at a time, until it reaches drizzling consistency. Lightly drizzle melted chocolate on dessert plates. Sift cocoa powder over chocolate. (Chocolate can also be drizzled over edges and insides of cups.) | 7. In a small, chilled mixing bowl, beat the whipping cream and remaining 1/2 teaspoon vanilla with an electric mixer on medium speed until soft peaks form; fold in chilled egg yolk mixture. Spoon cream into each phyllo cup. Top each with grated chocolate, if desired.Sprinkle with cinnamon if desired. Serve immediately. Makes 12 servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
honey	3	tablespoons		-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
half	1	cup		-	-	-	-
egg yolk	2		beaten	109.48	1.2206	5.3924	9.0236
walnut	1	cup	ground	1927.12	0.0	0.0	218.0
sugar	4	teaspoons	granulated	239.85	45.006	7.5075	3.7439999999999998
phyllo dough	4	sheets	thawed	227.24	39.976	5.396	4.56
butter	3	tablespoons	melted	256.5	11.7855	8.0145	21.6
mexican chocolate	1	ounce	cut	120.7688	21.9453	1.0319	4.4197
butter	1	tablespoon		256.5	11.7855	8.0145	21.6
sugar	3/4	cup	sifted powdered	239.85	45.006	7.5075	3.7439999999999998
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
hot water	2 -3	teaspoons		0.0	0.0	0.0	0.0
cocoa powder				-	-	-	-
whipping cream	1/2	cup		175.2	1.776	1.3019999999999998	18.546
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
chocolate			grated semisweet	-	-	-	-
cinnamon				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.